FIREBALL CAKES RECIPES

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PUMPKIN PUDDING DESSERTS RECIPE: HOW TO MAKE IT



Pumpkin Pudding Desserts Recipe: How to Make It image

I love pumpkin pie but I don't always have time to make it so I decided to come up with a way to eat pumpkin pie all year round with this lighter pumkin dessert. Very delicious when topped with cool whip like a real pumpking pie! Could be considered the new pumkin pie at Thanksgiving dinner!

Provided by Taste of Home

Categories     Desserts

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 2 servings.

Number Of Ingredients 6

3/4 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3/4 cup cold 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
1/4 cup whipped topping

Steps:

  • In a small bowl, whisk the pumpkin, cinnamon and ginger. Add milk and pudding mix; whisk for 2 minutes (mixture will be thick). , Transfer to individual serving dishes. Refrigerate until serving. Garnish servings with whipped topping.

Nutrition Facts : Calories 279 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 724mg sodium, CarbohydrateContent 57g carbohydrate (52g sugars, FiberContent 4g fiber), ProteinContent 5g protein.

PUMPKIN CAKE ROLL RECIPE: HOW TO MAKE IT



Pumpkin Cake Roll Recipe: How to Make It image

This dessert is delicious, especially if you love cream cheese and pumpkin the way I do. —Elizabeth Montgomery, Allston, Massachusetts

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 10 servings.

Number Of Ingredients 16

3 large eggs, room temperature
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup finely chopped walnuts
CREAM CHEESE FILLING:
6 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
Additional confectioners' sugar

Steps:

  • In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture. , Grease a 15x10x1-in. baking pan and line with parchment. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375° for 15 minutes or until cake springs back when lightly touched. , Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool. , Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar.

Nutrition Facts : Calories 365 calories, FatContent 20g fat (8g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 279mg sodium, CarbohydrateContent 44g carbohydrate (33g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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