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I Could Eat That Praline Topping With A Spoon!

I will never forget Thanksgiving dinners at our house, as they were quite the extravagant event while I was growing up.

We had so many family members and friends packed into our house for hours and hours. People would always stay for lunch and dinner, both. My favorite part of this food fest were the incredible desserts, and there were always many. I especially loved the pumpkin pie! My mom would make the best one on the planet. She always served hers with some whipped cream and each slice was better than the next.

The other day I was browsing through my favorite food blogs for some pumpkin pie recipes that might differ from the classic versions. I came across this adorable pumpkin pie with pecan praline topping over at I Sing In The Kitchen, and I couldn’t be happier! This pie looks so stunning. And guess what? It tastes like a dream come true. Have you tried this version of pumpkin pie yet?

Recipe and image courtesy of I Sing In The Kitchen.

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Quick Tip: Add lots of whipped cream to this pie or eat it with ice cream. Both are equally yummy.

This Bread Is a 5-Ingredient Wonder

If you’re anything like me, you’re getting a little crazy at this time of year. You don’t really notice it yourself, but you start getting subtle hints from your friends and family… I didn’t understand it at first. Of course I want everything pumpkin; it’s fall, for goodness’ sake! Maybe I went a little overboard with the pumpkin spice shower gel and lip balm. But hey, fall is only once a year, right?

Even though my friends are shaking their heads when they hear me going “pumpkin this, pumpkin that”, but I sure didn’t hear anyone complaining when I was serving this delicious pumpkin bread. I served this with homemade pumpkin spice ice cream (yes, there is a recipe for such a thing and I might even share it with you later) and it was pure heaven!

The best thing about this bread is that you only need five ingredients. Nothing fancy, nothing difficult and definitely nothing time-consuming! All you need to get started is a yellow cake mix. Serve this pumpkin bread for breakfast or dessert, or just a nice pick-me-up in the afternoon.

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Quick Tip: Don’t like pumpkin? Use any kind of fruit puree!

The BESTEST Dessert Invention On The Planet

I think I have died and gone to dessert heaven! It’s the only way I can explain what just happened to me when I took my first bite of these pumpkin whoopie pies.

No, it wasn’t the first whoopie pie ever for me, but it sure was the first pumpkin one. And I don’t think I can go back anymore! If you haven’t tried these yet, you’ve been seriously missing out.

I’ve always had a love/hate relationship with pumpkin. I love pumpkin soup and all kinds of savory pumpkin dishes. But I haven’t always been a fan of pumpkin desserts. I had my doubts when my sister said she found an awesome recipe – to be honest with you, I almost skipped this one.

I’m so happy, though, that I decided to give it a go after all. I think I’m going to have to make another batch tomorrow – I doubt there will be any left after my kids get home!

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Quick Tip: A cookie scoop with a release mechanism will help you work with the soft cake batter.

I don’t know about you guys and gals but when fall hits I’m all about the pumpkin desserts. Until I discovered this recipe for homemade pumpkin puree I was stocking up on a ton of store-bought pumpkin. Now, there’s nothing wrong with canned pumpkin but you don’t know what you are missing until you’ve tried a homemade version.

Shockingly, making your own pumpkin puree is super easy to do. All you need are two pie pumpkins and that’s it! Feel free to add in cinnamon, nutmeg, and clove powder if you want but it isn’t necessary.

Recipe courtesy of Food Network.

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Quick Tip: This homemade pumpkin puree can be used immediately or frozen in freezer bags.

All the flavors of winter and fall, are wrapped up into this one perfect appetizer, that will have you dipping again and again.

This recipe serves 6-8 and is ready in only 20 minutes.  The salty bacon sets off the flavor of the pumpkin and cider beautifully.  You can use whatever you want to dip in this dish, like pita chips or tortilla chips, but one thing is certain, it’s all delish.

Recipe and photo courtesy of The Food Network.

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A savory seasonal roll that is bursting with the flavors of fall.  Moist and springy pumpkin bread, rolled up with sugared cream cheese, makes for a spicy holiday loaf with a tang. The total time from prep to cooling is a mere 75 minutes, and by then, your kitchen will be wafting with the rich scent of pumpkin.  After baking, the cream cheese takes on a cheesecake consistency, sweetly tucked away in the folds of the springy bread. With a little added yogurt to the batter, the bread stays moist and fluffy. This seasonal treat is hard to pass up! Let’s hear what Averie says about this recipe:

It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I used melted coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer the taste. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

Recipe and photo courtesy of Averie Cooks

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Quick tip: Use a 9×5-inch loaf pan.

Now, These Are Some Festively Delicious Muffins!

My sister cannot stand pumpkin. For her, fall is such an awful recipe season – everything you see online and in the magazines seem to be pumpkin this, pumpkin that.

So during fall I won’t even try to make her taste anything with pumpkin in it! I know she would hate it, just thinking about it – even if she liked the taste. But I like to save some of my pumpkin harvest to keep trying new recipes later on in the winter. And this is one of the recipes I used to completely surprise my sister. She loved the muffins so much she almost didn’t believe there was pumpkin involved!

These Pumpkin Cream Cheese Muffins come with a delicious Walnut Streusel and will do nicely for most any occasion. Change things up by trying different frostings or glazes. These bite-sized sweet treats can be prepped and baked in just 45 minutes! How’s that for a perfect dessert for your next special dinner!

Recipe and photo courtesy of Oh Sweet Day

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Quick tip: Instead of the streusel topping, you could use your favorite frosting.