Three Desserts Featuring Pumpkin

   
Three dessert recipes featuring fall’s favorite squash
    

Editor’s note: While these recipes call for specific brands, feel free to use whatever brand you choose.
     

Pumpkin Parfaits

Makes approximately 4-6

pumpkin parfaits

Ingredients

  • 1-2 cups of Dandies Pumpkin Marshmallows
  • 1 30 oz. can of pumpkin pie filling
  • ½ cup coconut cream
  • 1 Tbsp. maple syrup
  • 1 Tbsp. pumpkin pie spice
  • 1 package of vegan cream cheese
  • ½ cup brown sugar
  • Raw pumpkin seeds, optional garnish
  • Cookies, optional garnish

   
Directions

  1. In a saucepan turned on medium low heat, combine pumpkin pie filling, coconut cream, maple syrup, and pumpkin pie spice. Stir and let cook for 5 minutes. Remove from heat and set aside.
         
  2. In a stand mixer combine brown sugar and cream cheese. Whip until thoroughly combined.
         
  3. In a cup or small ice cream dish, scoop a layer of pumpkin mixture and add a layer of cream cheese on top. Sprinkle on a handful of marshmallows and repeat the layers. Garnish with pumpkin seeds and cookies. Enjoy!

Recipe by Chelsie Jangord, in-house chef for Dandies

 

Pumpkin Spice Cream Cheese Frosting and Mocha Frosting Sandwiches

shortbread cookies

Ingredients

Walkers Gluten Free Chocolate Chip Shortbread Cookies

For the pumpkin cream cheese frosting: 

  • 2 Tbsp. unsalted butter, softened
  • 2 oz. cream cheese, room temperature
  • ¼ cup pumpkin puree
  • 1 tsp. pumpkin pie spice
  • Pinch of salt
  • 2 cups powdered sugar
 

For the mocha frosting:

  • ½ cup unsalted butter, softened
  • Pinch of salt
  • 2 cups powdered sugar
  • ¼ cup cocoa powder
  • ½ tsp. instant espresso powder
  • 1 Tbsp. vanilla extract
  • 1-2 Tbsp. heavy whipping cream

    
Directions

To make the pumpkin cream cheese frosting:

  1. Beat butter and cream cheese until smooth with a hand mixer. Mix in pumpkin puree. Mix in spice and salt, then slowly add the powdered sugar 1 cup at a time, until the mixture is smooth.
         
  2. Chill at least 30 minutes before frosting. The frosting is not stiff, so it’s best as a filling or flat cupcake frosting. Store in refrigerator.

To make the mocha frosting:

  1. Beat butter until smooth, then add salt and powdered sugar. Mix until crumbly. Add espresso powder and vanilla and mix (mixture will still be crumbly) then add 1 tablespoon of heavy whipping cream and beat until smooth, adding more cream as needed for desired consistency.
         
  2. Store in refrigerator but serve room temperature.
 
 
 
 
 
 

   
To make shortbread sandwiches:

Pipe frosting between Walkers Chocolate Chip Gluten-Free Shortbread Cookies for an easy dessert!

Recipe courtesy Crazy for Crust

 

Tofu Pumpkin Pie

tofu pumpkin pie

Ingredients

  • 1 (14 oz.) package House Foods Premium or Organic Tofu Firm, drained and pressed
  • ¾ cup sugar
  • 2½ Tbsp. lemon juice
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • 1 cup pumpkin puree
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • Pinch of ground ginger, optional
  • 1 9-inch graham cracker piecrust

   
Directions

  1. Add tofu, sugar, lemon juice, vanilla, cinnamon, and salt to a blender. Blend until smooth (at least 3 minutes).
         
  2. Add remaining ingredients and blend an additional minute.
         
  3. Pour filling into prepared crust and smooth the surface.
         
  4. Bake pie at 350° for 40-50 minutes, until the top has browned thoroughly. Cool and serve.

Recipe courtesy House Foods

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