1. Using a combination of 1/3-less-fat and fat-free cream cheese helps keep the total fat low but still adds richness to these bars. pumpkin pie spice, canned pumpkin, reduced fat cream cheese, eggs and 4 more Low-Calorie Pumpkin Spice Latte Cupcake Hungry Girl coffee granules, salt, pumpkin pie spice, powdered sugar, baking powder and 9 more Simple toasted walnuts are an elegant garnish. Don't be intimidated by this jelly roll--so long as you work quickly while the cake is warm, it's hard to mess it up or crack the cake. The glaze on this mouthwatering cake is enough to make you want to lick your screen. This luscious swirled cheesecake dessert is a no bake, mix-and-chill recipe. This riff on the Thanksgiving favorite combines a traditional pumpkin pie filling with swirls of sweetened cream cheese. These sweet custards are the perfect ending for an autumn dinner party. Canned pumpkin and ice cream mix with pumpkin pie spice and brown sugar for a refreshingly different take on a classic holiday flavor. If you'd like a dollop of something creamy, top with fat-free whipped topping. To finish it off: a smooth, shiny bittersweet chocolate glaze that drips into all the nooks and crannies. The distinctive flavor of pumpkin pie spice folded into a creamy cheesecake and baked into chewy brown-sugar bars makes for an extra-special autumnal treat. Wrap foil around the springform pan to make sure water doesnât sneak in from the water bath. One of the tasters of this dairy-free pumpkin pie called it a "vegan's dream come true." This is a great weekend recipe that takes some time but produces an elegant and delicious result that's worth the extra effort. This cookie recipe combines classic carrot cake and pumpkin bars--it's a favorite dessert for kids and grown-ups. Pumpkin helps keep this cake tender and moist while, delicate spices add the classic Thanksgiving flavors. This version of the classic Thanksgiving pie is a fluffier, less dense version of the original, so it's perfect for serving at holiday gatherings when you want a crowd-pleaser. Drain the canned pumpkin before making the cake batter to keep the cake's texture light. Make and freeze an extra batch to keep on hand for up to a month. A deliciously dense almond cake rests underneath the cheesy spiced pumpkin layer. Pumpkin pie is one of my favorite all-time desserts and this recipe satisfies!! Crustless Pumpkin Pie; 6. Fold the Whipped Cream into the Pumpkin: Fold the whipped cream gently into the pumpkin ⦠The fresh berries on the side are a nice addition to the rich chocolate. If you love pumpkin pie, you'll love this. Use chocolate chunks for big gooey bites of chocolate or opt for mini chocolate chips to ensure a bit of chocolate in each bite. If pumpkin pie is a must for the holidays, this version fulfills that holiday tradition without derailing your meal plan. Coconut oil takes the place of butter in these cookies and should be solid when you use it--if it's not, stick it in the fridge for a few hours until it firms up. EatingWell may receive compensation for some links to products and services on this website. Many pumpkin roll cakes have the starring ingredient only in the cake, which is a missed opportunity to enjoy all the flavor, plus you end up with leftover canned puree sitting in your fridge. Top with nuts, cinnamon, and dark chocolate for an extra kick that blends beautifully with the flavors of pumpkin spice. Crustless Pumpkin Pie; 5. We pulled out a few of our favorite EatingWell tricks to achieve plenty of creaminess in our pumpkin cheesecake without all the saturated fat of a typical recipe: nutrient-packed canned pumpkin and pureed nonfat cottage cheese replace some of the cream cheese. Pumpkin lends a unique and mouthwatering spin to the classic custard layered dessert with a soft caramel top. And since it's only Thanksgiving once a year, we've topped it all off with a buttery spiced-pecan topping. This lighter pumpkin pie has the rich, subtle spices of the classic and a delicate, faintly sweet crust. A few easy additions to store-bought ice cream create a custom flavor that simply tastes like Thanksgiving. I then make a crust with 5 low-fat ⦠Dark molasses and dark rum put this pumpkin pie a cut above the rest. © Copyright 2020 Meredith Corporation. Perfect for a hectic day of cooking. This easy slow-cooker pumpkin cheesecake with a gingersnap-and-walnut crust is full of all your favorite fall flavors. Photo: Howard Puckett, Credit: Forms a soft caramel top heavy cream, does a fantastic job of cutting the in! Secret: you can also bake the cake warming soups maple syrup and toasted pecans is pure.... 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