How to Make Recipes for Pumpkin Desserts 

When you learn how to make recipes for pumpkin desserts, they can be made with many different types of pumpkins but that doesn’t mean that some are not better than others. Although we usually think of pumpkins connected to sweet desserts like our famous American pie, they are actually a vegetable; this winter variety is one of many from the squash family. Even from this one name, there are hundreds of varieties. In the fall at harvest time, you probably have seen the piles of large orange pumpkins for Halloween; then next to them there might be a pile small miniature orange pumpkins. There are also many sizes that fill the space between these two. If you travel around the world, you can find a variety in almost any color imaginable.

People who are learning how to make recipes for pumpkin desserts, most often want the large orange ones. These are good to carve jack-o-lanterns for Halloween but these are not the best for cooking. To many people, this is the only variety there is; each year the search is on to find the biggest and roundest to make a carving.

Once a pumpkin has been carved, it has a short life span and will have to be discarded; no longer to be used in cooking. Pumpkins like other winter squash develop a thick skin and make it possible to store for a long period of time. Quite often they are stored in a shaded ventilated area for as long as a year providing a food source until the next crop is ready.

As I said, if you are learning how to make recipes for pumpkin desserts, they can be made from any variety but some are better suited. The smaller and sweeter types naturally offer the best flavor for these recipes. Most of us used canned pumpkin for our desserts; Libby’s is the most popular brand and the Libby pumpkin pie recipe is delicious. Some of us do preserve our own; when canning pumpkin I have always packed it in chunks and made the puree when I am ready to use it. I was advised that it takes longer to process if making a puree first.

Over ninety percent of the pumpkins grown and processed here in the United States are done in Illinois; around Morton, Ill. I was told several years ago that the type of pumpkin which they used to process as canned puree were very light colored pumpkins. I haven’t been able to get an up to date confirmation on this lately; I do know that the price soared when I tried to buy some last year due to the season’s weather conditions. Whatever type they are now using, it is still very good and makes great recipes for pumpkin desserts. There are many delicious recipes for pumpkin desserts which can be made with fresh and canned pumpkin.


Some recipes for pumpkin desserts are made easy with box mixes like this pumpkin crunch recipe.

  • 1 Can (29 ounces) pumpkin
  • 3 Eggs
  • 1 Cup sugar
  • ½ Teaspoon salt
  • ½ Teaspoon lemon juice
  • 1 Teaspoon pumpkin spice
  • 1 Box yellow cake mix
  • 1 Cup chopped pecans
  • ¾ Cup melted butter
  • Cool Whip

Preheat oven to 350F degrees

Mix pumpkin, eggs, sugar, salt, juice and spice until smooth with a mixer. Spread into a greased and floured 9x13 inch baking pan. Spread dry cake mix evenly over the pumpkin mixture. Sprinkle with the chopped nuts and drizzle the melted butter over top. Bake for 50 minutes. Serve with Cool Whip.

PUMPKIN PIE RECIPE a popular pumpkin dessert for  the holidays

How to Make Pumpkin Desserts like this Pumpkin PieHow to Make Pumpkin Desserts like this Pumpkin Pie

Some of the best recipes for pumpkin desserts are the many delicious varieties of pies.

  • 1 Unbaked (9 inch) pie shell
  • 2 Cups cooked pumpkin
  • 2 Slightly beaten eggs
  • ½ Cup granulated sugar
  • ½ Cup firmly packed brown sugar
  • 3 ½ Teaspoons pumpkin pie spice
  • 1 Tablespoon flour
  • 1 Can (13 ounces) evaporated milk
  • 1 Cup heavy whipping cream, whipped
  • 2 Tablespoons sugar
  • 1 Teaspoon vanilla extract

Preheat oven to 400F degrees.

Combine pumpkin, eggs, ½ cup granulated sugar, brown sugar, spice and flour. Slowly add milk and blend well. Pour into pie shell and bake about 45 minutes or until a knife inserted in the center comes out clean.

Whip the cream, 2 tablespoons sugar and vanilla to top pie when serving.


Some of us consider recipes for pumpkin desserts can be as simple as one of these delicious apple streusel muffins made with pumpkin. Try them!


  • 2 ½ Cups flour
  • 2 Cups sugar
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon baking soda
  • ½ Teaspoon ground ginger
  • ½ Teaspoon salt
  • ¼ Teaspoon ground nutmeg
  • 2 Slightly beaten eggs
  • 1 Cup canned pumpkin puree
  • ½ Cup vegetable oil
  • 2 Cups peeled, cored and grated apples
  • ½ Cup finely chopped nuts


  • ¼ Cup sugar
  • 2 Tablespoons flour
  • 1 Tablespoon softened butter
  • ½ Teaspoon cinnamon

Preheat oven to 375F degrees.

Combine batter; flour, sugar, cinnamon, soda, ginger, salt and nutmeg I large bowl.

In medium bowl combine pumpkin, eggs and oil; add to dry ingredients and stir just until blended.

Stir in nuts and apples; fill paper lined muffin tins 2/3 full; combine topping and sprinkle over the top.

Bake 20 to 25 minutes or until golden brown.

CRANBERRY BREAD RECIPE made with pumpkin

  • 2 Slightly beaten eggs
  • 2 Cups sugar
  • ½ Cup vegetable oil
  • 1 Cup canned pumpkin puree
  • 2 ½ Cups flour
  • 1 Tablespoon pumpkin pie spice
  • 1 Teaspoon baking soda
  • ½ Teaspoon salt
  • 1 Teaspoon cinnamon
  • 1 Teaspoon nutmeg
  • 1 Cup fresh cranberries

Preheat oven to 350F degrees; grease two loaf pans.

Combine eggs, sugar, oil and pumpkin; mix well.

Combine flour, pie spice, soda, cinnamon, salt and nutmeg; make well in center.

Pour pumpkin mixture into well; stir in dry ingredients just until moist.

Stir in cranberries; pour batter into prepared pans.

Bake for 1 hour or until pick comes out clean.


Did you ever think recipes for pumpkin desserts would include fudge? Try this one; it is so creamy and delicious.

  • 2 Cups sugar
  • 2 Tablespoons pumpkin
  • ¼ Teaspoon pumpkin pie spice
  • ¼ Teaspoon cornstarch
  • ½ Cup evaporated milk
  • ½ Teaspoon vanilla

Combine sugar, pumpkin, spices, cornstarch and canned milk; cook until soft ball stage.

Add vanilla and let cool; beat until thick and creamy and pour onto buttered plate.