If you need a dessert recipe to use your homemade pumpkin puree, this is the perfect recipe. These Chewy Pumpkin Cookies are easy and delicious!
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Pumpkin Pie Chia Seed Pudding
Craving Pumpkin Pie but want to make it a bit healthier? Try these Pumpkin Pie Chia Seed Puddings, they can be made ahead of time for a sweet treat at the end of the day!
Ingredients
- 1 cup Milk 1%
- 1/2 cup canned pumpkin puree
- 2 teaspoons maple syrup
- 1 teaspoon pumpkin spice blend
- 1/8 teaspoon salt
- 1/4 cup chia seeds
- 2 tablespoons whipped topping
Servings: 1 cup servings
Units:
Instructions
- In a small bowl combine the milk, pumpkin puree, maple syrup, pumpkin spice blend, salt, and chia seeds.
- Mix well until well combined.
- Divide mixture into two bowls, mason jars, or other serving ware. Cover and refrigerate for a minimum of 4 hours but preferable 8+ hours.
- When ready to eat, top with a tablespoon of whipped topping.
- Store in the refrigerator and eat within 3-4 days of making.
Recipe Notes
Soft Pumpkin Spice Drops
Pumpkin desserts aren’t only for the fall months! This recipe for Soft Pumpkin Spice Drops is a great way to use that leftover can of pumpkin puree. These tasty cookies are also a great way to help keep Santa slim and for everyone to enjoy a healthier dessert this holiday season.
Pumpkin Pie Oatmeal
Let’s put those pumpkin carving leftovers to use with this Slow Cooker Pumpkin Pie Oatmeal! Simply place all the ingredients in the pot, turn the cooker on 6-8 hours and let your house begin to smell like fall!
Ingredients
- 1 cup steel-cut oats
- 2 1/2 cups water
- 1 1/2 cups unsweetened almond milk
- 1 cup pumpkin puree see notes on how to make your own pumpkin puree
- 3 Tablespoons Tablespoons maple syrup
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Servings:
Units:
Instructions
- Add all the ingredients into slow cooker and mix well. Cook on low for 6-8 hours. If you have a programmable slow cooker, set it to cook on low for 7 hours and then switch to warm.
- After cooking, give the mixture a good stir as the oats will settle to the bottom. Portion into a bowl and serve.
- Optional: top with pecans, maple syrup and almond milk.
Recipe Notes
Pumpkin Cheesecake No Bake
Oh, my Gourd! This No-Bake Pumpkin Cheesecake is a great go-to for an easy pumpkin dessert.
Ingredients
Crust
- 1 cup graham cracker crumbs Plain
- 2 Tablespoons butter Unsalted, Melted
Cheesecake
- 8 ounces whipped topping Fat Free, Thawed
- 8 ounces cream cheese Fat Free
- 1 cup vanilla greek yogurt Nonfat
- 1 ounce Cheesecake Instant Pudding Mix Fat Free, Sugar Free
- 3/4 cup pumpkin puree
- 1/2 teaspoon Pumpkin Pie Spice Blend
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Servings: slices
Units:
Instructions
- Clean and prep baking area.
- Add melted butter to graham cracker crumbs and mix until well combined.
- Transfer buttered graham cracker crumbs into a pie dish or Springform baking pan and press them tightly into the bottom of the pan. Place pan into the refrigerator for 10-15 minutes to chill.
- In a large bowl, add whipped topping, cream cheese, and Greek yogurt and mix until well-combined using a handheld mixer.
- Add the instant pudding mix to the bowl and mix until smooth. Add in pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract, and continue to mix until well-combined.
- Remove pie pan from refrigerator and place mixture on top of crust. Ensure the mixture is evenly distributed.
- Place pie in the refrigerator for 2 to 3 hours or freezer for 30 minutes to 1 hour.
- *Consistency of pie mixture will depend on time refrigerated or frozen*
- Serve and enjoy!
Recipe Notes
