Delicious and Easy Can Pumpkin Dessert Recipes

Introduction to Can Pumpkin Desserts

Canned pumpkin is a versatile ingredient that can be used in a variety of desserts, from pies to cakes to muffins. Not only is it easy to use, but it also saves time in the kitchen since you don’t have to roast and puree fresh pumpkins. Plus, canned pumpkin is available year-round, so you can enjoy pumpkin desserts even when pumpkins are out of season.

When choosing canned pumpkin for your desserts, make sure to buy 100% pure pumpkin, not pumpkin pie filling which has added sugar and spices. You can find canned pumpkin in most grocery stores, usually in the baking aisle.

In this article, we’ll share some delicious and easy can pumpkin dessert recipes that you can make at home. Whether you’re hosting a holiday gathering or just want to enjoy a sweet treat, these recipes are sure to please.

Quick and Easy Can Pumpkin Pie Recipe

Pumpkin pie is a classic dessert that is perfect for fall and winter holidays. This quick and easy recipe uses canned pumpkin and a pre-made pie crust to save you time in the kitchen. Here’s what you’ll need:

Ingredients:

• 1 can (15 ounces) pure pumpkin puree
• 1 can (14 ounces) sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 pre-made 9-inch pie crust

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, spices, and salt until smooth.
3. Pour the mixture into the pre-made pie crust.
4. Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C) and bake for an additional 35 to 40 minutes, or until a knife inserted near the center comes out clean.
5. Let the pie cool completely before slicing and serving.

This easy can pumpkin pie recipe is perfect for Thanksgiving, Christmas, or any time you’re in the mood for a delicious and comforting dessert.

Can Pumpkin Cheesecake Bars Recipe

If you love both pumpkin pie and cheesecake, you’ll love these can pumpkin cheesecake bars. This recipe is perfect for parties or potlucks since it can be made ahead of time and served in individual portions. Here’s what you’ll need:

Ingredients:

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1 can (15 ounces) pure pumpkin puree
• 1 can (14 ounces) sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (180°C).
2. In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture into the bottom of a 9×13 inch baking dish.
4. In a large bowl, beat the cream cheese until smooth.
5. Add the pumpkin puree, sweetened condensed milk, eggs, spices, and salt to the cream cheese and mix until well combined.
6. Pour the mixture over the graham cracker crust.
7. Bake for 35 to 40 minutes, or until the edges are set but the center is still slightly jiggly.
8. Let the bars cool to room temperature, then refrigerate for at least 2 hours or overnight.
9. Cut into squares and serve.

These can pumpkin cheesecake bars are rich, creamy, and full of fall flavors. They’re perfect for any occasion, from holiday parties to weeknight desserts.

Can Pumpkin Bread Pudding Recipe

Bread pudding is a classic dessert that is often made with raisins or chocolate chips. This can pumpkin bread pudding recipe is a delicious twist on the classic dessert that is perfect for fall. Here’s what you’ll need:

Ingredients:

• 1 loaf (about 1 pound) day-old bread, cut into cubes
• 1 can (15 ounces) pure pumpkin puree
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 4 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped pecans (optional)

Instructions:

1. Preheat your oven to 350°F (180°C).
2. In a large bowl, whisk together the pumpkin puree, milk, cream, sugar, eggs, spices, and salt until well combined.
3. Add the bread cubes to the bowl and stir to coat with the pumpkin mixture.
4. Let the mixture sit for 10 to 15 minutes, stirring occasionally to ensure the bread is fully soaked.
5. Pour the mixture into a greased 9×13 inch baking dish.
6. Sprinkle the chopped pecans over the top (if using).
7. Bake for 45 to 50 minutes, or until the bread pudding is set and golden brown on top.
8. Let the bread pudding cool for a few minutes before serving.

This can pumpkin bread pudding is a comforting and delicious dessert that is perfect for chilly autumn nights. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Can Pumpkin Muffins Recipe

Muffins are a great grab-and-go breakfast or snack, and these can pumpkin muffins are perfect for fall. They’re easy to make and are a great way to use up leftover canned pumpkin. Here’s what you’ll need:

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 can (15 ounces) pure pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Line a 12-cup muffin tin with paper liners.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
4. In a separate bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These can pumpkin muffins are moist, flavorful, and perfect for breakfast or as a snack. You can also add your favorite mix-ins, such as chocolate chips or chopped nuts, to make them even more delicious.