These Air Fryer Caramel Apple Donuts are super easy to make with refrigerator biscuits and apple pie filling. Bits of chopped caramel get added to the apples with a cinnamon sugar topping for the perfect fall breakfast.
…
Pumpkin Dump Cake
This easy, Pumpkin Dump Cake is sure to be a hit this fall. Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping. Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.
Dump cakes are such an easy dessert to make when you are entertaining over the holidays. I love the variations of textures with the crispy addition of this pecan and butterscotch chip topping. I would 100%, take a dump cake or this Pumpkin Poke Cake over pie for dessert this Thanksgiving.
Ingredients Needed
- 2- 15 oz. cans of pure pumpkin
- 1/2 c. Brown Sugar
- 1/2 c. White Sugar
- 3 tbsp. of Pumpkin Pie Spice
- 1 tsp. Cinnamon
- 3 Eggs
- 12 oz. can of Evaporated Milk
- 1/2 tsp. salt
- 1/2 c. roughly chopped pecans
- 3/4 c. butter (1 1/2 sticks); thinly sliced
- 1/3 c. butterscotch chips; roughly chopped (or toffee bits)
Making the Topping
If you want to ensure to get an even coating of butter without having any dry cake mix, I recommend cutting the butter into fine slices. Just be sure to layer it evenly over the top of the cake for best results. If you are in a hurry, you can also melt the butter and pour it evenly over the cake.
The butterscotch chips ended up being such a great extra bit of flavor with the pumpkin. I just roughly chopped them up after after I prepped the pecans. Toffee bits could also be substituted as well. Just ensure that you sprinkle them evenly over the cake mix with the almonds before adding the butter.
Directions
- This cake gets baked at 350 degrees in a greased, 9×13-inch baking pan.
- Combine the cake mix with the drink ingredients including the, white and brown sugar, pumpkin spice, cinnamon and salt.
- Add the eggs, evaporated milk and pumpkin.
- Lightly beat together until combined and smooth.
- Add the cake mix to the prepared baking dish.
- Sprinkle the chopped pecans and butterscotch chips.
- Top with butter slices; ensuring to evenly cover the entire top of the cake.
- Bake for around 45-50 minutes or until the top is lightly browned.
- Serve warm and top with whipped cream or vanilla ice cream and caramel sauce.
More Fall Treats
Don’t forget to add a Fireball Apple Cider Sangria or Pumpkin Spice White Russian to your holiday menus. If you loved this Pumpkin Dump Cake, be sure to check out my favorite Pumpkin Pecan Cheesecake. The topping is to die for!
-
- Fireball Apple Cider Sangria
-
- Pumpkin Gooey Butter Cookies
-
- Pumpkin Pecan Cheesecake
-
- No-Bake Pumpkin Cheesecake Lasagna
-
- Pumpkin Pie Martini
-
- Apple Cider Margarita
-
- Apple Buttermilk Brunch Cake
-
- Baked Apple Cider Doughuts
Pumpkin Dump Cake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
This easy, Pumpkin Dump Cake is sure to be a hit this fall. Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping. Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.
Course:
Dessert
Cuisine:
American
Servings: 16
Ingredients
- 2 15 oz. cans of pure pumpkin
- 1/2 c. brown sugar
- 1/2 c. white sugar
- 3 tbsp. pumpkin pie spice
- 1 tbsp. cinnamon
- 3 eggs
- 12 oz. evaporated milk
- 1/2 tsp. salt
- 1/2 c. coarsely chopped pecans
- 3/4 c. butter; slightly softened
- 1/3 c. butter scotch chips; roughly chopped or toffee bits
Instructions
-
This cake gets baked at 350 degrees in a greased, 9x13-inch baking pan.
-
Combine the cake mix with the drink ingredients including the, white and brown sugar, pumpkin spice, cinnamon and salt.
-
Add the eggs, evaporated milk and pumpkin.
-
Lightly beat together until combined and smooth.
-
Add the cake mix to the prepared baking dish.
-
Sprinkle the chopped pecans and butterscotch chips.
-
Top with butter slices; ensuring to evenly cover the entire top of the cake.
-
Bake for around 45-50 minutes or until the top is lightly browned.
-
Serve warm and top with whipped cream or vanilla ice cream and caramel sauce.
No Bake Pumpkin Cheesecake Lasagna
This No Bake Pumpkin Cheesecake Lasagna makes a quick and easy holiday dessert. It has layers of cinnamon graham crackers, caramel sauce, pumpkin cheesecake, pudding and toffee bits for plenty of flavor. Freeze it the night before for a no-fuss holiday dessert.
I’m not a huge fan of the traditional Thanksgiving desserts, so you will find me feasting on some of this Cheesecake Lasagna, Pumpkin Pecan Cheesecake, or Pumpkin Pie Martini come Thanksgiving. A dessert martini is a good way to get things started before ending on a high note with some of this beautiful cake. Just remember that elastic is our friend for the holidays.
I’ve learned a very valuable lesson today. Besides, always having snacks and refreshments on hand at all times. Never leave the window for a future blog post open on my computer! Imagine my surprise when I happened to check my website and saw that I had a new post not of my own doing. My kindergartner’s computer class really seems to be paying off! Apparently, that blue “Publish” button makes fun things happen. She told me she wanted a camera for Christmas, so I guess we are on our way to a future food blogger. We already have the first published post out of the way. Anyway, she has forced my hand in actually getting this dessert posted before the holiday as planned.
This dessert is super simple to make without needing to take up space in the oven. Just piece it together and let it sit in the freezer to thicken for at least 4 hour for maximum enjoyment. I actually left most of it in my freezer for a couple of weeks and it still tasted amazing after letting it thaw for a bit. Don’t forget to leave a plentiful dollop of whipped cream on top with more toffee bits for a completely satisfying dessert experience.
MORE TO LOVE
-
- Pumpkin Pecan Cheesecake
-
- Pumpkin Gooey Butter Cookies
-
- Pumpkin Pie Pudding Shots
-
- Baked Apple Cider Doughuts
-
- Apple Cider Margarita
-
- Pumpkin Spice White Russian
-
- Pumpkin Pie Martini
-
- Crockpot Pumpkin Spice White Hot Chocolate
No Bake Pumpkin Cheesecake Lasagna
Prep Time
10 mins
Total Time
10 mins
This No Bake Pumpkin Cheesecake Lasagna makes a quick and easy holiday dessert. It has layers of cinnamon graham crackers, caramel sauce, pumpkin cheesecake, pudding and toffee bits for plenty of flavor. Freeze it the night before for a no-fuss holiday dessert.
Course:
Dessert
Cuisine:
American
Servings: 16
Ingredients
- 12 whole cinnamon graham crackers
- 3 8 oz cream cheese; at room temperature
- 1 c. canned pumpkin
- 1 1/2 tsp. cinnamon
- 2 tsp. vanilla
- 1 package instant vanilla pudding mix
- 2/3 c. caramel sundae sauce
- 1/4 c. toffee bits
- 16 oz. Cool Whip
- 1 can sweetened condensed milk
- 1/4 c. pure maple syrup
Instructions
-
In a large mixing bowl, beat together cream cheese, pumpkin, sweetened condensed milk, vanilla and 1 tsp. of cinnamon.
-
In a separate mixing bowl, stir together the pudding mix, maple syrup, cool whip and 1/2 tsp. of cinnamon.
-
Place a layer of 6 graham crackers onto bottom of an 11x7 baking pan.
-
Spread half of the cheesecake mixture over the top of the graham crackers.
-
Top the cheesecake mixture with another layer of graham crackers.
-
Drizzle 1/3 c. of caramel sundae sauce over the top of the graham cracker layer.
-
Spread the remaining cheesecake mixture over the graham crackers.
-
Spread the cool whip mixture over the cheesecake layer.
-
Drizzle with 1/3 c. of caramel sauce and top with toffee bits.
-
Freeze for at least 4 hours before serving. Allow to thaw before cutting if frozen.
-
Top with a dollop of whipped cream and more toffee bits before serving.
Baked Apple Cider Doughnuts
Baked Apple Cider Doughnuts are bursting with flavor from concentrated cider and applesauce. A cinnamon and sugar topping adds the perfect extra bit of sweetness for a delightful fall treat!
I’m so obsessed with these doughnuts! Last year, I did Pumpkin Spice Doughnuts with a cream cheese icing, so I wanted to do something great again for fall. My family trip to Eckert’s Farm left me with a gallon of beloved apple cider and I couldn’t think of anything better than cider with doughnuts (besides booze).
Losing that luscious apple flavor was a major concern due to the sweet topping and bit of spice. I decided to amp things up by using concentrated apple cider; which is easily accomplished by boiling a cup of apple cider on medium/high heat until it is reduced by about half. I added a bit of apple sauce for extra flavor and moisture. How could things get any better than that? Well, they sure did! I mixed my remaining concentrated apple cider with a bit of melted butter for the topping. Complete apple cider overkill at its best!
Don’t be afraid to really coat’em in that sweet, cinnamon goodness!
That cinnamon sugar topping tho! I brushed on a bit of my apple cider and butter mixture and gave them a good dip on both sides. It is highly recommend that you eat these beauties while they are still warm for maximum enjoyment. They are easily stored in a bowl covered with foil to avoid that sweaty effect that you get from storing certain confections in Tupperware. The doughnuts remained fresh and the topping stayed on beautifully.
I can’t tell you how scrumptious these appley beauties turned out. Just remember to hide several for yourself before they are demolished without warning. I think we ate the full dozen of these in a few days. You know when you tell yourself , just a half and the other half beckons to you like an evil siren. Resistance was futile!
MORE TO LOVE
-
- Apple Buttermilk Brunch Cake
-
- Pumpkin Pecan Cheesecake
-
- Homemade S’mores Granola Bars
-
- Cranberry Orange Bundt Cake
-
- Chocolate Cherry Cookies
-
- Butternut Squash Risotto with Apple Cider
-
- Apple Butter Pumpkin Bread
-
- Apple French Toast Casserole
Baked Apple Cider Doughnuts
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
These Baked Apple Cider Doughnuts are made with concentrated apple cider and are topped with cinnamon and sugar.
Course:
Breakfast
Cuisine:
American
Servings: 12
Ingredients
- 1 3/4 c. flour
- 1/2 c. sugar
- 1/3 c. brown sugar
- 1 c. apple cider
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
- 1/4 c. butter; melted
- 2 eggs
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/3 c. applesauce
- 3 tbsp. buttermilk or milk
Topping
- 2 tbsp. butter
- 1/2 c. sugar
- 1 tbsp. cinnamon
- remaining apple cider
Instructions
-
Add the apple cider to a small saucepan and heat to medium/high until the apple cider begins to boil. Continue boiling; stirring occasionally until the apple cider is reduced to around half. Remove from heat and set aside.
-
Preheat oven to 375 degrees.
-
Combine the flour, baking powder, cinnamon, nutmeg, salt and ginger.
-
In a mixing bowl; beat together the eggs, sugar and brown sugar.
-
Slowly add in the flour mixture and beat until combined. Pour in the melted butter, buttermilk, apple sauce and apple cider; continue beating until combined.
-
Add the batter into greased doughnut pans; filling no more than 3/4 of the way full.
-
Bake for around 12 minutes or until lightly browned and cooked through.
-
In a small bowl; combine cinnamon and sugar for the topping.
-
Add 2 tbsp. of melted butter to the remaining apple cider. Heat until butter is melted.
-
Brush the melted butter over the cooked doughnuts and dip into the cinnamon sugar mixture until coated.
-
Serve warm for best results!
Apple Buttermilk Brunch Cake
This Apple Buttermilk Brunch Cake is so decadent and can be served for breakfast or dessert. It gets made with a plethora of fresh, Granny Smith Apples and served warm with a buttermilk glaze topping.
Words just can’t express how good this cake really is. I usually have to make a few tweaks after experimenting with a new recipe, but this came out heavenly on the first go. The cake has 2 Granny Smith apples in the middle and gets topped with a layer of sliced apples tossed in cinnamon and sugar. I amped up the apple flavor and moisture by adding 1/3 c. of applesauce to the mix as well. You just can’t go wrong with plenty of apples and cinnamon!
I’ve been really trying to add step-by-step photos to my posts, but time was not on my side today. My kids really want to go to Eckert’s Farm to pick apples and ride ponies. They had such a great time there last year, but I really wish this weather would cool down already. Hopefully, I come back with more great apples to make another Apple Buttermilk Brunch Cake.
This recipe is perfect for hosting a brunch this fall or Thanksgiving. It is the perfect accompaniment to a great, overnight egg casserole. Just add a fruit salad and a great mimosa or bellini to the mix and you’re winning big in life. There is just no better meal than a perfectly executed brunch, right friends?
MORE TO LOVE
If you love this Apple Buttermilk Brunch Cake, check out some of my other favorite desserts including the popular Candy Cane Breakfast Pastry!
-
- Pumpkin Pecan Cheesecake
-
- Homemade S’mores Granola Bars
-
- Candy Cane Crescent Roll Breakfast Pastry
-
- Blueberry Pancake Bites
-
- Pineapple Orange Creamsicle Mimosas
-
- Baileys Peppermint Hot Chocolate
-
- Salted Caramel Chocolate Martini
Apple Buttermilk Brunch Cake
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
This Apple Buttermilk Brunch Cake has plenty of fresh, Granny Smith apples and a buttermilk glaze topping.
Course:
Dessert
Cuisine:
American
Servings: 12
Ingredients
- 2 1/4 c. flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. nutmeg
- 1/8 tsp salt
- 1/2 tsp. cinnamon
- 1 1/3 c. sugar
- 1/3 c. applesauce
- 1 tsp. vanilla
- 2/3 c. buttermilk
- 2 Granny Smith apples; cubed
- 1/2 c. chopped pecans or walnuts (optional)
- 1/2 c. butter; softened
- 3 eggs
Topping:
- 2 Granny Smith Apples; thinly sliced
- 1/4 c. sugar
- 1/2 tsp. cinnamon
Glaze:
- 1 c. powdered sugar
- 1/4 c. buttermilk
Instructions
-
Preheat your oven to 325 degrees.
-
Grease and flour a 10 inch spring form pan.
-
In a bowl; combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
-
In a separate mixing bowl; cream together the softened butter, vanilla and sugar.
-
Add the eggs one at a time and beat until combined.
-
Pour in the buttermilk and applesauce; beat until combined.
-
Slowly, add the flour mixture and beat until combined.
-
Stir in the cubed apples and pecans.
-
Add mixture to the prepared spring form pan.
-
In a small bowl; mix together the sliced apples, sugar and cinnamon.
-
Add the sliced apples to the top of the cake mixture.
-
Bake for around 1 hour and 15 minutes or until cooked through.
-
Allow the cake to cool for at least 10 minutes before removing the side of the pan. Prepare the glaze mixture.
-
Whisk together the powdered sugar and 1/4 c. of buttermilk. Add additional buttermilk as needed if mixture is too thick.
-
Drizzle the glaze over the top of the cake with a spoon. Serve while the cake is still warm for best results.
Pumpkin Pecan Cheesecake
This scrumptious, Pumpkin Pecan Cheesecake will make a great addition to any holiday entertaining menu. The baked, pecan topping adds the perfect bit of crispiness to the smooth texture of the pumpkin spice flavored cheesecake.
This is legitimately, the best pumpkin dessert I’ve ever made or had. I’m not a huge pumpkin pie fan unless, it is smothered with a plethora of whipped cream. The texture and taste just don’t quite do it for me. Rejoice, a great pumpkin cheesecake recipe has just found its way to my arsenal of must-make holiday desserts.
Cheesecakes are a fickle creatures indeed. To bathe or not to bathe, that is the question. In this case, not to bathe. The beauty of the pecan topping is that crack doesn’t kill. You are seeing round 2 of experimentation gone right with this particular recipe. My initial attempt tasted delicious, but lacked the necessary density to hold the weight of the pecan topping without a cavernous center. I headed back to test mode and added a bit of flour and took care not to over-beat the eggs.
This dreamy recipe is creamy, but not too creamy. Basically, this Pumpkin Pecan Cheesecake has the perfect texture in my book. I don’t want to feel like I’m eating a block of cream cheese or a piece of sponge cake if you know what I mean.
Lessons learned from past failures::
Ah yes, there have been numerous cheesecake failures in my various attempts throughout the years. Here are a few tips that I’ve picked up along the way:
- Take care to really butter the bottom and sides of your spring-form pan to avoid a sticky mess.
- DO NOT over beat those eggs. Add 1 egg at a time and beat until just incorporated.
- Refrigerate the cheesecake overnight before attempting to remove it from the pan.
- Run a warm knife around the edges of the pan before removing it. I hate when the sides stick!
- DO NOT attempt to use cream cheese that hasn’t reached room temperature. It WILL result in a clumpy mess that lacks the necessary smoothness of a good cheesecake.
- Add a bit of flour to your cheesecake if you prefer it a bit more dense.
- If you aren’t going to do a topping, cook your cheesecake in a bath to avoid cracking on top.
- If cracking occurs (the worst), add a whipped cream cheese topping to disguise it or a pecan topping like this one.
MORE TO LOVE:
-
- Apple French Toast Casserole
-
- Blueberry Pancake Bites
-
- Candy Cane Crescent Roll Breakfast Pastry
-
- Easy Fruit Pizza
-
- Cranberry Orange Bundt Cake
-
- Chocolate Cherry Cookies
-
- Salted Caramel Chocolate Martini
Pumpkin Pecan Cheesecake
Prep Time
20 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 5 mins
This Pumpkin Pecan Cheesecake has a crispy, baked pecan topping that pairs perfectly with the creamy texture of the pumpkin spice flavored cheesecake.
Course:
Dessert
Cuisine:
American
Servings: 12
Ingredients
- 24 oz. cream cheese; softened to room temperature
- 1/2 c. sugar
- 3/4 c. firmly packed brown sugar
- 4 eggs
- 1 1/2 c. pumpkin
- 2 tsp. pumpkin pie spice
- 3 tbsp. flour; sifted
- 1 tsp. vanilla
Pecan Topping:
- 1 c. pecans; chopped
- 1 c. brown sugar
- 4 tbsp. softened butter
Crust:
- 1 1/2 c. graham cracker crumbs
- 1/4 c. sugar
- 6 tbsp. butter; melted
- 1/2 tsp. cinnamon
Instructions
-
Preheat the oven to 325 degrees. Prepare the crust by combining the graham cracker crumbs, sugar and cinnamon. Stir in the melted butter. Firmly press crust into the bottom and up the sides of a 9 inch spring-form pan. Bake the crust for 6 minutes and remove from the oven.
-
Beat the cream cheese until fluffy; beat in sugars, vanilla and pumpkin pie spice.
-
Add the eggs 1 at a time; lightly beat until just combined. Lightly beat in the pumpkin and then, the flour. Don't over-beat!
-
Pour the cheese mixture into the prepared crust. Bake for 1 hour and 15 minutes. Begin preparing pecan topping around 10 minutes before timer goes off.
-
Prepare the topping by combining the pecans, brown sugar and butter. Sprinkle the mixture over the top of the cheesecake. Return the cheesecake to the oven and bake for an additional 15 minutes.
-
Turn off the oven and leave the cheesecake in with the door closed for an additional 30 minutes. Remove from the oven and allow to cool. Cover cheesecake and refrigerate in the pan overnight.
20 Thanksgiving Desserts
These 20 Thanksgiving Desserts are sure to spice up your typical, dessert fare. Desserts shouldn’t be limited to the boring pumpkin and pecan pies year after year. Step outside your dessert comfort zone this year and try something new! I’m drooling over these variations of pumpkin goodness in the form of cheesecake, tiramisu, gooey butter, bread, cobbler and creme brulee. Don’t be afraid to add that extra dollop or 3 of whipped cream on top of these delights (I certainly will). Just remember to wear your stretchy pants that day.
Pecan Pie Cake Via Liv For Cake
Pumpkin Tiramisu Via Champagne Tastes
Low Carb Pumpkin Cheesecake Bars Via Savory Tooth
Slow Cooker Apple Crisp Via The Busy Baker
Pumpkin Gooey Butter Cake Via Dinner At The Zoo
Pumpkin Carrot Bundt Cake Via Spoonabilities
Mini Caramel Pecan Cheesecake Trifles Via Garnish and Glaze
Pumpkin Cheesecake Via Sugar Spun Run
Apple Crescent Roll Pastry Ring Via 3 Yummy Tummies
Simple Pear Tart Via Green Healthy Cooking
Pumpkin Cobbler with Bourbon Salted Caramel Sauce Via Pack Momma
Pumpkin Apple Butter Bread Via 3 Yummy Tummies
Pumpkin Caramel Rice Krispie Bars Via The Flavor Bender
Pumpkin Cheesecake Pudding Shots Via 3 Yummy Tummies
Easy Pear Crisp Via The Seasoned Mom
Salted Caramel Pumpkin Poke Cake Via 3 Yummy Tummies
Caramel Apple Pie Via Saving Room For Dessert
Pumpkin Bundt Cake Via Preppy Kitchen
Pumpkin Pecan Brownies Via Personally Paleo
Pumpkin Amaretto Creme Brulee Via 3 Yummy Tummies
More Holiday Menu Ideas
-
- Butternut Squash Risotto with Apple Cider
-
- Salted Caramel Sweet Potato Casserole
-
- Slow Cooker Garlic Asiago Mashed Potatoes
-
- Caramel Apple Sangria
-
- Slow Cooker Creamy Tortellini Soup
-
- Vegetarian Autumn Squash Soup
-
- Baileys Peppermint Hot Chocolate
-
- Pumpkin Cinnamon Roll French Toast Bake
Apple Butter Pumpkin Bread
This Apple Butter Pumpkin Bread is the ultimate combination of fall flavors all in one bite. A bit of Greek yogurt and plenty of pumpkin make this bread perfectly moist. An easy, brown sugar crumb topping gives this bread a palatable, crunchy texture.
I just love apple butter, but always seem to forget all about it I bought a jar of it last season while apple picking with the kiddos. While cleaning out my fridge, I was overjoyed to see that it hadn’t expired yet. I figured it might as well be put to good use in a nice pumpkin bread.
It just doesn’t get more fall than a combination of apple and pumpkin. I was super excited to actually be able to wear some of my new fall clothes without sweating yesterday. Good thing we don’t need the weather to cooperate to enjoy all of our apple and pumpkin recipes.
Pumpkin really makes a good, moist bread. I just ran into the problem of trying to eat the whole loaf in one day. I recommend doubling the recipe so you have enough to actually enjoy for more than an hour after baking.
I’m going to need another trip to the apple farm this weekend. I’m not even sure if it is still apple season, but I need more apple butter in my life. You could even spread more of it on your Apple Butter Pumpkin Bread. There’s just no such thing as too much!
More to Love
Here are more reasons to love fall (besides the arrival of boot season). I can’t wait to wake up to some Slow Cooker Pumpkin Maple Oatmeal this week!
-
- Pumpkin Pie Pudding Shots
-
- Pumpkin Cinnamon Roll French Toast
-
- Pumpkin Pancakes
-
- Salted Caramel Pumpkin Poke Cake
-
- Slow Cooker Pumpkin Maple Oatmeal
-
- Spiked Pumpkin Latte
-
- Apple Crescent Roll Pastry Ring
-
- Caramel Apple Sangria
Apple Butter Pumpkin Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Apple butter, pumpkin and Greek yogurt get added to this moist bread with a brown sugar crumb topping.
Course:
Dessert
Servings: 12
Ingredients
- 1 1/4 C. Flour
- 1 Tsp. Baking soda
- 2/3 C. Sugar
- 1/4 Tsp. Salt
- 1 Tbsp. Cinnamon
- 1/3 C. Canola Oil
- 1/3 C. Greek Yogurt
- 2/3 C. Pumpkin
- 1 Egg
- 1/2 C. Apple Butter
- 1 Tsp. Vanilla
- Topping:
- 1/3 C. Brown Sugar
- 1/4 C. Flour
- 1 Tsp. Cinnamon
- 1 1/2 Tbsp Butter; melted
Instructions
-
Combine flour, baking soda and salt.
-
In a large bowl; beat together pumpkin, sugar, cinnamon, egg, canola oil, apple butter, Greek yogurt and vanilla.
-
Slowly beat in the flour mixture.
-
Pour into a greased 9" X 5" baking pan.
-
In a small bowl; combine brown sugar, cinnamon, flour and melted butter until crumbly. Lightly sprinkle on top of the bread.
-
Bake at 350 degrees for around 1 hour or until the inside becomes firm.
Apple Crescent Roll Pastry Ring
This Apple Crescent Roll Pastry Ring is so easy to throw together with ready-made crescent rolls and fresh apples. A maple and cinnamon glaze top of this delightful confection. Substitute with your favorite pie fillings for an even quicker preparation.
…
Pumpkin Amaretto Creme Brulee
Goodbye boring old Pumpkin Pie…helloooo creamy, delicious and heavenly Pumpkin Amaretto Creme Brulee! Okay, I have discovered my new love for all things pumpkin and I don’t think it’s going away. This Creme Brulee is so much more exciting than that same old pumpkin pie recipe you break out every Thanksgiving. Your guests will be wowed with this one! I love Amaretto and discovered how wonderfully it blends with pumpkin and a hint of cinnamon.
You can make this creamy custard a day ahead of time and break out your kitchen torch come dessert time. There will be no disappointment with this option. I just can’t say enough about how much I love Creme Brulee. It is so versatile and it is really pretty easy to make. I did go through a couple of trials to get this recipe just right before posting it. I have found the perfect consistency and blend of flavors here.
There was only a minimal amount of collateral damage during this recipe development. By that, I mean that I neglected keeping an eye on my children for more than a few minutes while slaving in the kitchen. The result was pandemonium in my living room! Do you ever have the feeling that it is a little too quiet in your house? Well, that is what happened to me. I peeked into into the living room mid stir to find an entire container of cheddar cheese popcorn powder dumped on the ottoman and floor (a small amount made it into their snack bowl)! In hindsight, I wish I would’ve snapped a few pictures for you all. It was a colossal mess indeed. My husband arrived home from work and asked why the ottoman had been relocated to the garage. I kindly replied, that the mini chefs were busy at work today.
More to Love
Fellow Creme Brulee lovers should also also check out my Lemon Creme Brulee. It is one of my first posts, so the pictures aren’t the greatest. However, the recipe is delicious!
Pumpkin Amaretto Creme Brulee
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
A delicious creme brulee with pumpkin and Amaretto.
Course:
Dessert
Servings: 6 servings
Ingredients
- 10 egg yolks
- 2/3 C. White Sugar
- 1/2 Tsp. Cinnamon
- 2 C. Whipping Cream
- 1/3 C. Amaretto
- 3/4 C. Canned Pumpkin
- White Sugar for topping
Instructions
-
Add egg yolks, sugar and cinnamon to mixing bowl; whisk until mixture is combined and thickened.
-
In a small saucepan, heat Whipping Cream and Amaretto to a low boil; stirring continuously.
-
Add pumpkin; continuously whisk on low boil until pumpkin is dissolved into the cream mixture.
-
Remove from heat, slowly add cream to egg yolk mixture and whisk together.
-
Pour mixture into ramekin dishes.
-
Place ramekin dishes onto a roasting pan.
-
Add water to the roasting pan until dishes are half submerged in water.
-
Bake for 20-25 minutes at 350 degrees until center of custard is just set in the middle.
-
Let custard cool in the roasting pan for around 1 hour.
-
Remove from roasting pan and refrigerate for 4 hours before serving.
-
Add a layer of sugar to the tops of the creme brulee.
-
Melt the sugar until lightly browned using a kitchen torch.
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