7 EASY Pumpkin Recipes You Can Make At Home - Some 2 Ingredient!

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❤️ 16 Pumpkin Recipes: https://www.livingonadime.com/best-pu...

Pumpkin Fudge Recipe Here:
4 cups white chocolate chips 24 ounces (weight not liquid)
1 cup sweetened condensed milk
2 1/2 tablespoons 100% pumpkin puree (read ways to use left over pumpkin here)
1 teaspoon vanilla extract
1 1/2 teaspoon pumpkin spice

Line an 8×8 pan with parchment paper and set aside.
Melt the white chocolate chips and sweetened condensed milk together over low heat until smooth and combined, stirring often. Alternatively, melt in the microwave. Microwave for 30 seconds, stir well, and then continue to microwave at 30 second intervals stirring very well until just combined. The mixture will be very thick. Stir in the pumpkin, vanilla, pumpkin pie spice.
Pour into a lined pan. Refrigerate at least four hours to set. Cut and serve.



No Bake Pumpkin Cheesecake
Cookie Crust
2 cups (200g) cookie crumbs* (gingersnap are great)
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)

Cheesecake
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 container whipped topping

Optional Toppings
Whipped Cream or Topping and/or Salted Caramel Sauce

Crust Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.

Filling Beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.

Fold the whipped cream into the cheesecake filling until combined

Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.

Serve cheesecake with optional toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

You will be amazed at the delicious desserts you can make with pumpkin! These recipes are super easy to make with 5 minutes work!