10 of the EASIEST Pumpkin Dessert Ideas

something you might not have known about me is that i love halloween i love halloween so much that i actually start putting up my decorations on september 1st every year now i love pumpkin recipes almost as much as i love halloween so today i'm sharing with you six sisters top 10 recipes that are made out of pumpkin now the first recipe i'm making is no bake turtle pumpkin pie and as you know no bake is my favorite now you can be really fancy and make your own graham cracker crust but this is a game changer now on the bottom of our graham cracker crust we're gonna add about a third cup of caramel you see that yeah and we're actually just going to pour it all over pretty much until it is covered then i kind of just spread it around a little bit guys that's going to be amazing oh i'm excited next i'm going to take a half cup of pecans now it says chopped these are still some bigger chunks because i like it that way on my turtle pie so you're just going to spread these into your caramel or caramel or whatever you want to call it don't judge me just know that's what it is it still tastes the same next we're going to add two packages of vanilla pudding mix so these are 3.4 ounces so you're going to add two of these so it'll be just over like 6.8 ounces then you're gonna add one cup of milk to the pudding then just go ahead mix this all together it's gonna be thick that's how we want it then you're just gonna add one cup of pumpkin puree and we're just gonna mix this all together okay this is pretty mixed now we're just gonna add about one teaspoon of cinnamon and a half teaspoon of nutmeg i'm just gonna add some flavor to this mix it all together then you're just gonna slowly put this on now the caramel is really loose and soft so you kind of want to do it in chunks so it will be easier to spread all right then we're going to put about a cup and a half or so of cool whip on or whipped cream whatever you like i love cool whip that's my favorite thing you're just gonna gently spread this all over the top all right so then we're just gonna put this little lid on then we're gonna refrigerate it for two hours we want everything to just combine together all right let's cut into this oh man i'm so excited oh that thing is thick oh can you see that that looks so good so now we're just gonna add a little more pecans on top if you like those no pressure if you don't you don't have to add the little extras and then i like to add just a little bit more caramel all right guys time to taste test the turtle pecan pie this is one of my favorites now you don't need very big pieces because it is rich but it is good definitely drinking this a five all right the next recipe is our three ingredient pumpkin cookies this is my go-to after school snack for my kids first we're gonna add about 15 ounces so about a half a can of this big one this is 30 ounces of pumpkin puree not pumpkin pie mix pumpkin puree then you're gonna add one package of spice cake mix oh probably should have gotten a bigger bowl that's okay we're gonna see if i can do this without spilling everywhere and then just a cup of chocolate chips i like to use milk chocolate chips but you can use whatever kind you like and i am eyeballing so probably doing more than a cup because really you could always have more chocolate chips sarah wanted to test out some of the dough you want to try a little bite okay go ahead [Music] what do you think a bit sour okay there you have it all right so my secret with these cookies is to use a cookie scoop it makes your life so much easier but if you don't have one that's okay you can just scoop it with a spoon here i'll show you scoop it with a spoon and then just kind of put on a blob just like that it will work either way but i love the cookie scoop because i don't have to touch anything super easy so usually if i'm giving the cookies away my secret is i'll put a few chocolate chips just on top to make it look you know like there's tons in there and it just makes them look better we're gonna bake these at 350 degrees for about eight minutes we have our pumpkin chocolate chip cookies now i probably cook them for another minute or two they're kind of mushy but i like them that way so good i'm gonna give these a four just because i probably should have cooked them longer so that's that's my fault so i'm making my pumpkin pie filling and i've got a large glass bowl and the first ingredient is one 15 ounce can of pure pumpkin puree the next ingredient is a 14 ounce can of sweetened condensed milk now i'm adding 1 4 cup of light brown sugar 2 large eggs as well as 1 teaspoon of vanilla extract now for the spices i'm adding one and a half teaspoons of ground cinnamon 2 teaspoons of pumpkin pie spice and 1 4 teaspoon of salt then i'm just going to mix this together until everything is well combined and the filling is smooth now that our filling is done we can pour it into our pie crust i'm just using a nine inch store-bought pie crust but if you have a homemade pie crust that you love it would work great for this recipe and then i just put the pie on a large baking sheet and i've cut a few strips of foil that i'm loosely covering the crust with i don't want my crust to be burned and so i put this on in the beginning to kind of cover it so it cooks a little slower than the rest of the pie and then i'll take it off towards the end so the crust gets nice and golden but you could put it on halfway through if you feel like your crust is too dark then you put it in the oven at 425 degrees for about 15 minutes then reduce the oven temperature to 350 and bake for 35 to 40 more minutes until it's done serve with a little whipped cream and enjoy so first you're going to crack your eggs and put four of them into a bowl then add one and two-thirds cup of sugar next you're going to add 1 cup of vegetable oil then a smaller can of pumpkin so this comes in two sizes the big can the smaller can you're going to add the smaller can which is about 15 ounces and just put that all in with the rest of it then mix it really well so then you're gonna add your two cups of flour and two teaspoons of baking powder now these are your dry ingredients you can sift them all together but i just throw them in and then just one teaspoon of baking soda then i have my cinnamon so it's two teaspoons of ground cinnamon and then just one teaspoon of salt you don't have to use the whole teaspoon i did about half a teaspoon then mix it really well then i have a 9 by 13 pan that i'm gonna spray with cooking spray and then just dump your batter into the pan then spread it around so it's pretty even and then you're going to stick it in the oven at 350 degrees for 30 minutes once you're all done baking it you're going to take the other end of a wooden spoon or a fork and poke holes in it i like the bigger holes because then when i drizzle my caramel on top it seeps into this cake a little bit better then spread the caramel around the best you can getting into the little holes now let's make the frosting so i have a container of cool whip and i use the whole entire container next i use cream cheese i use not the fat-free kind because it mixes a little bit better then just add two cups of powdered sugar and mix it with your beaters mix it for about two minutes till it's nice and smooth then you're just going to put it on top you want to make sure that your cake is pretty much cooled when you do this or else it will melt down into the holes with the caramel and then just spread it around the best that you can then i like to put crushed pecans on top along with a little caramel drizzle as you're serving each individual piece let's get started the first ingredient you'll need is a spice cake mix to that you'll add one 15 ounce can of pumpkin puree and then stir it until it's pretty much smooth refrigerate this mixture for about 30 minutes until it sets up a little bit and it's easier to roll from there spray a mini muffin tin with cooking spray or olive oil and then take about a one inch ball and roll it in melted butter until your muffin tin is totally full bake these at 350 degrees for about 10 to 12 minutes or until a toothpick inserted in the center comes out clean they should easily pop out of the muffin tin with a fork or a spoon then we like to top them with powdered sugar are you ready we got a lot of ingredients let's do that a lot of ingredients but most of the things that you have so here we go we'll dive in we'll start with one can of pumpkin puree so it's a 15 ounce can you're gonna use the whole thing nice while you're dumping that in i'll dump in the sugars okay so 3 4 cup of white sugar 3 4 cup of brown sugar there you go okay cream that together cream that together while you're creaming i'm gonna add your eggs too so it'll make it a little easier so just three eggs here and then half a cup of oil while you're mixing i'll just add it for perfect so while you're mixing that up i'm gonna just add a half a cup of sour cream and i am gonna just kind of eyeball this a little bit you can measure it those of you who love to measure that's great okay so we're gonna continue with our liquid stuff so we got about two tablespoons of orange juice i love orange juice it's kind of a funny thing in this recipe right i think it's so strange but the citrus is good right and then we're just gonna add about a half a tablespoon of molasses and i love molasses that's the best snack now we added a little bit more because we knew this was going to happen it's going to stick to the sides so we'll get out about a half tablespoon or so all right next we're just going to do one teaspoon of vanilla okay is that all our liquid stuff yup okay looks good now we're getting into the all the dry so we have half a teaspoon of nutmeg dump that in half a teaspoon of ground cloves which is the best slime it's like christmas waffles yes and then just two teaspoons of cinnamon okay so then we have one teaspoon of baking soda one teaspoon of baking powder and then just a half a teaspoon of salt okay got all the little spices done done now the last part is the flour we're just gonna dump in three cups of white flour there you go good luck mixing probably needs a bigger bowl no this is perfect let's just fold it in while you're folding i'll just nibble on the chocolate chips [Music] all right so we're going to add about two cups of chocolate chips now i i'm gonna use a little bit more than two cups we have another bag here because i love to top it with chocolate lots of chocolate chips on top because that way every bite you get a lot of chocolate i'm a purist i like it plain large i do i love pumpkin bread with no chocolate chips purist that's i'm gonna go with the purest the purest way okay oh it looks good it's ready yes we're gonna cook it a few different ways now i've made this lots of different ways so you can cook it in a loaf pan it will make two loaf pans yes or it will make six mini loaf pans or it will make 24 kind of big muffins big muffins big muffins so sometimes i like to switch it up a little bit so we're gonna do a loaf pan and then three mini loaf pans so you spray it really good because yeah we don't want it to stick you could also like grease and flour it if you feel yes like it whatever you want to do slowly start putting it in so i'm going to use just half the half of the batter okay that's about half yeah yep perfect and now these three little ones [Music] so we're going to cook these at 350. the little ones are going to cook for like 40 minutes yeah and not not much longer big one will cook for 40 minutes then you're going to cover it and cook for another 10 to 15. just watch it you just want to make sure it's not burning yeah but you don't want it jiggly in the middle i made the muffins yesterday and it only takes about 20 minutes for the muffins to be done let's get going let's do our pumpkin first if that's okay okay i just like to put it on the bottom it just makes my life just makes my life a little bit easier okay so whole hand yep 15 ounces and this is pumpkin puree not puppy pie philly yes okay and because a corona pumpkin is a little hard to find so yeah i'm fall time right so if you want pumpkin right now go grab it while it's still available okay then we're just gonna add in four eggs there we go and then i'll let you add the others while i mix okay so then we're going two is this two cups of sugar two cups yep yep no it sounds like a lot but you got a lot of pumpkin in there so yeah you need something and it's for a whole cake yes so that's good and then oil we've just got one cup of vegetable oil yeah we'll jump in there now you can put this in like your stand mixer you know but we're just doing it this way by hand because sometimes it's more fun that way right a little workout while you are getting ready so now we've got to add some seasonings to it we are going to do three teaspoons of cinnamon so it seems like a lot but remember this is a big cake and then we're also gonna do one teaspoon of pumpkin pie spice so if you don't have pumpkin pie pie slice you can add in a little bit of nutmeg a little bit of cloves um if you google how to make your own pumpkin spice pie spice it's super easy yes okay and then we've got to add in some baking powder some baking soda so let's see baking powder i've got two teaspoons nice and then baking soda we've got one teaspoon and then just a little bit of salt one teaspoon of salt nice okay mix that in and then our last one is the flour all that's it to you thank you sorry i'm gonna mix it it's just two cups of flour which means this is gonna be a really moist cake nice which is what i like yeah almost almost like fudgy kind of like i don't know how else to describe it i love like the dense i don't know it's just so good yes all right mixing this in you almost need a bigger bowl i probably do sorry i'm getting flour all over you totally fine and myself and the floor and everything i get those sides there we go how you know it's good maybe it's a sign i should use a mixer it's fine okay okay yeah breaking why you're using your muscles i am going to spray the pan with a non-stick cooking spray you can butter it and flour it but this is the lazy way and i just love using pam [Music] we were talking about before we started filming too this is such a moist cake with a lot of it's got the oil and the pumpkin so it isn't going to be too sticky so that's why you're okay to use pam yeah and then dump it in there dump that i'll grab a spoon to help thank you the edges you got that okay yeah we'll lick out the rest of that later we'll do that off camera yes okay then i'm just gonna spread this around it's not a very thick layer no but it will it will cook up yeah yep it gets nice and puffy just gonna try and even it before i start spreading how's it looking perfect okay yep you're ready to bake yup i feel good about it okay now that it's all spread and even we're gonna cook it at 350 degrees for about what 20-25 minutes yep 25 to 30 minutes okay perfect 25 30. all right so came out of the oven we let it cool for like i don't know 15 20 minutes you don't want it really really hot because your frosting will melt so you want it to cool pretty much all the way yeah so now we're going to make our delicious cream cheese frosting that will go on top which this is what makes the recipe amazing you're a frosty i also love frosting yes might be my favorite food yep but okay let's let's let's make some frosting all right so we're going to start with a cup of butter or two sticks of butter they're at least room temperature maybe a little bit softer so start with that okay and you have a whole block or eight ounces of cream cheese it is softened a little bit in there okay there we go start mixing that a little bit yummy now you don't want it melted because you want a little bit thicker frosting so as you are mixing that i'm gonna add in your um vanilla so like what one teaspoon of vanilla two tape two teaspoons of vanilla i love vanilla okay and as you're mixing that we'll just slowly add in powdered powdered sugar so it's about three cups we'll just slowly add it [Music] okay it is really thick so we're just gonna add just a little bit of milk just to thin it out just a little bit so i don't know like fourth a cup or so yeah two tablespoons and then just kind of play with it see what you need kristen do you want to beat her yeah you want me to lick that off for you when i cook it myself i leave a ton of frosting on the beaters so i can like it her mom always used to let us lick the beaters i know it was my favorite there we go hit the frosting off all right as she goes and washes those i'm gonna start putting the frosting on [Music] looks good kate oh man it's all cruising can do tonight i'm not like this right now i can't lick it no i'm buying kate we are done with this one so we're gonna start with a quarter cup of pump uh pumpkin puree nice i love this because if you just have a little bit left over and this is the perfect reason this is a really good recipe exactly okay so usually we'll double like usually it's a third of a cup but because we're just making it one it's like 1 6 of a cup of milk just a little bit of milk a little bit and then we've got a half teaspoon of cinnamon and then a half teaspoon of pumpkin pie spice and then we're gonna throw in about a cup of vanilla ice cream so whoa whoa just a couple scoops good good okay okay now this is like my favorite thing in the world this is why i wanted to show you a single serving too because it is just the best little blender and i love it so much and it blends better than all my other blenders so and i have a lot of blenders there we go so ninja ninja single serving i'll put it uh down below in the description for you guys if you are interested because it will just blend it awesome ready here we go all right good enough nice okay okay okay so then you just get it opened up oh my gosh that's amazing i know i love it right you want to try it yes all right do you need whipped cream on top yes i do [Music] are you ready yeah put it on my suit i will how is it it literally tastes like pumpkin pie i'm ready i'm ready for thanksgiving me too that's like cold pumpkin pie it's so good which is the way i prefer it so me too okay that's awesome okay well this one is done this is one of my favorites okay so this is really easy so we're just gonna jump into it you wanna start us off yes i will okay okay this is one of the easiest recipes because it's literally just dump and go so we're just going to start dumping things yeah okay so first we're going to do a half a cup this is white chocolate chips all melted together i'm just going to dump it right in okay okay so we're going to add our crumbs this is 3 4 cup of ginger snap cookie crumbs nice now i crumbled these i put them in like a freezer bag and just got my rolling pin went to town that's kind of a good way to release some holiday stress all right and then 3 4 cup of graham crackers all crushed up perfect here i'll let you start mixing okay okay yes then we have about a half a cup of pumpkin puree i'm just gonna kind of dump it in there for you actually help thanks perfect [Music] and then two tablespoons of powdered sugar and then a fourth a teaspoon of cinnamon give it a little bit of yeah and the very last thing is just four ounces of cream cheese so i'm going to let you scoop the best ingredient of that and we melted that yes just to make our lives a lot easier when i'm sorry all right then you're just going to mix it up really good [Music] that smells like i know thanksgiving awesome awesome stirring okay you will notice it's a little bit gritty but that's okay because it's full of cookies and crumbs so we are going to cover this up and throw it in the fridge for about an hour just until it cools so we can actually make like the truffle shape so throwing this in the fridge okay so we just pulled this out of the fridge and so now we're going to make them into the truffles so we have two cups of melted white chocolate chips and then just a few extra cookies that we've crumbled the ginger snaps the ginger snap cookies and then we just have a little the smaller cookie scoop and so you can roll them out using your hands but that's a very good roll that's okay they're truffles they don't have to be perfect yeah but they'll taste good yes i i love the cookie scooper it makes it a whole lot easier so i'm going to take it and then just put it into the chocolate and just cover it with chocolate yes [Music] now if you don't want to make the whole entire truffle you can easily just drizzle it on with chocolate too so yeah and then it still looks super pretty exactly so while your white chocolate is still soft you're going to want to garnish them with just a little bit of the crushed ginger snap cookies just give a little pop yeah i like it it's cute perfect all right after you garnish it you're gonna stick it in the fridge or freezer just until it hardens just to make it a lot easier too yeah yeah all right you guys we're all done with this one let's move on to the next one so we're going to start with a fourth a cup of butter and it's supposed to be room temperature but you can cheat and microwave it and it's just how it is just smoke it for a second then we're going to move to a fourth cup of olive oil all right what's next what do we got so oh yeah i'll start mixing this and then let's do the cup of sugar okay so we have one cup of sugar here there you go [Music] and maybe pumpkin next yes all right so we're gonna do one cup of pumpkin so this usually comes with like what um almost two cups so we're gonna again kind of eyeball it can you use your spoon yep awesome and be sure to get the pumpkin puree not the pumpkin pie filling yes yes all right okay now let's add the flour so this is an awesome measuring cup it's one and a half cups of flour here so we're just gonna slowly dump that in and then just add a teaspoon of our baking powder the thing i like about instant pot desserts i've tried cookies and brownies in there is the texture it's true that this would be similar to a it is like a pumpkin pie yeah yeah oops okay you mix that all in we're just gonna add just a little bit of salt it's like a teaspoon of salt i mostly just like to kind of eyeball it again i eyeball a lot and then just one teaspoon of vanilla extract smells good it smells like the whole smells like pumpkin all right you ready for this we should have done this when we did the liquid but we're adding it now it's fine it is this is one of those recipes you just kind of throw it all together and it will work out just fine okay looking good we forgot the eggs we're gonna have those okay we're gonna add eggs we do know how to cook the instant pot is forgiving i will say that i feel like so many of so many instant pot recipes can kind of just be mixed and the pressure magic does the work for it cooks everything evenly all right let's let's see your skills so you can mix that all together okay all right so i'm so excited one to not only show you how to make the pumpkin bread but to show you these awesome silicone mold that i got usually i kind of struggle with things that go in the instant pot but these are awesome so it comes with two of them and the recipe that we're making today only you only have to use one of them so we're gonna put one side so my trick with this is that you have to spray it really well or it will stick to it so we're going to take some cooking spray and just spray it go to town thank you now if you can see it has lots of different lines and curves to it you just want to make sure that you spray each individual one so it won't stick there we go on the outside and that makes it so pretty when you pull it out and it has this design on it it's fun okay so now we're just going to very carefully we'll move this up so you guys can see pour that into it all right okay so i kind of just did chunks at a time just going around the instant pot oh sorry do you want me to pour it do you want to hold it yeah okay you hold it and i'm just going to gently pour it in all right i'm going to kind of just there we go two-man job yes it is you should always be you know kristen kristen's made it on her own i have it just goes a little slower all right yeah that fills it about to the top i know so you want to make sure that you have about an inch from the top because it will expand okay so if you can see right now the goal is you want to cover the whole thing so i'm just going to kind of bounce it a little bit make sure all the air bubbles are out and so it will go into all the little cracks and crevices so all right what do you think looking good yeah now this will be okay okay so now when you're making desserts in the instant pot you want to make sure that whatever you're cooking it's kind of sealed because you don't want a ton of liquid in there so we're going to use some foil and cover it the best that we can and to try and keep some of the moisture out now i have seen people they put like a paper towel down first and then they do it but this one because it's made out of the silicone i i did the foil a few times and it worked just fine so that's what we're gonna do you just wanna make sure that you try and seal it the very best that you can all right okay so now we have this let's put um i like to do about one cup of water in the bottom of the instant pot so i have my little trivet that the instant pot came with i'll put that in the bottom and then let's put the one cup of water right in the instant pot nice i'm just going to slowly just put this in all right okay i think we're ready so i'm going to put the lid on that little jingle is great okay so you wanna make sure your little knob you wanna turn that to ceiling that's probably the most important step here so this one is the instant pot duo so it has a pressure cook button if you have the the lux you'll have a manual button they do the same thing so we're going to push pressure cook button and then because it's so thick and dense we have to go up to 45 minutes so we're cooking it for 45 minutes that's how much you would have to cook it in the oven for there we go but you don't get the same texture in the oven as you do here okay so while this is going so it's right now it says 45 minutes and then in a few seconds there we go it's going to say on that means you did everything right now you can just kind of walk away from the instant pot there you go okay i'm excited all right so when your instant pot bread is done i let mine sit in here for about 10 to 15 minutes you can turn it to venting and do a quick release or like i did you can just let it sit so i'm going to turn mine to venting and all the pressure's out so the lid will just come right off well you can't see it yet all right so here's the hard part now if you have a trivet that has little handles that would work best but if not you just have to watch me suffer through this for a minute this is obviously not kristin's instant pot because you have the proper gear it's fine all right there we go okay we're gonna take the foil off yeah you want to is it yeah let's put it down we'll take the foil off there we go okay now it looks like literally pumpkin bread huh it does so because we did the cooking spray it should work okay if you want to put that on and flip it over that would be great this is a lot of pressure here we go i kind of just like push it down make sure it's out and just pull it off ready okay so here's the trick you want to put the butter on while it's hot so we're gonna use like a little brush and just brush on the butter and then while i'm brushing it on elise is going to show you the topping of it okay super simple topping fourth cup of sugar fourth cup of brown sugar and a half teaspoon of cinnamon we're just gonna mix that together nice mmm i love all those toppings i know and cinnamon nothing goes better with pumpkin than cinnamon right this is where it gets like the the snickerdoodle name from is like the cinnamon sugar mixture yeah now as you're doing the butter just make sure you get it in all the little crevices now if you don't have one of these little bundt pans you could also make it in like a little loaf pan or one of those stackable pans that i've showed in another video i'll put a link in the description for you all right how's it looking good it's crumbly yeah i think i'm almost done here with my butter so you can get really fancy and put this on a cooling rack so all your cinnamon and sugar will fall underneath it but this is just for me and my family and i really don't care if it's fancy or not so we're just gonna sprinkle it on just like this all right you're ready okay okay so i actually just like to use my fingers you wanna help me okay and so we're just gonna lightly just kind of like brush it on and i kind of like to pat it on pat it in so it will stay on i love the design of it i know it looks so pretty it's kind of fun huh nice festive dessert exactly all right guys i hope you like these recipes now you have the pumpkin recipes if you need some idea for thanksgiving recipes i got you there all right we'll see ya

Channel: Six Sisters' Stuff

Views: 161,885

Rating: 4.9406872 out of 5

Keywords: SixSistersStuff, Recipe, Six sisters stuff, pumpkin desserts, easy dessert ideas, easy pumpkin desserts, easiest putter to use, recipes for snacks, easy pumpkin pie, pumpkin pie recipe, pumpkin recipes, dessert recipe, pumpkin puree recipes, Six Sisters stuff desserts

Id: L9i4rTN0VC0

Length: 34min 14sec (2054 seconds)

Published: Sun Sep 26 2021