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22
Pumpkin Pecan Cobbler
Pour hot water over the pumpkin batter and pecan topping without stirring. The cobbler bakes into a cake layer on top of a soft, self-saucing base. Scoop it warm so each serving gets some of the pecans and sauce.
23
Pumpkin Sticky Toffee Pudding
Fold pumpkin purée and mashed dates into the batter, then serve the baked pudding warm with toffee sauce. The dates make it stickier than ordinary pumpkin cake. Reheat the cake and sauce separately so you can pour just enough over each serving.
24
Pumpkin Oat Crisp
Spread the pumpkin custard in a dish and cover it with a buttery oat crumble. The oats make a crisp top over a smooth layer you can spoon out. Serve it while the crumble still has some crunch.
25
Pumpkin Crème Brûlée
Bake the pumpkin custard gently in a water bath, then chill it before serving. Caramelize a thin layer of sugar just before eating so it cracks under a spoon. Make the custards ahead and leave yourself only the finishing step at the table.
26
Pumpkin Leche Flan
Sweetened condensed and evaporated milk give this Filipino-style pumpkin flan a dense, silky texture. Chill the baked custard before turning it out so the caramel runs over the top. Choose a rimmed platter to catch the sauce.
27
Pumpkin Custard Cups
Bake spiced pumpkin custard in individual ramekins. The small dishes let you serve one portion at a time without handling a crust or cutting slices. Chill them ahead and add any topping at the table.
28
Pumpkin Panna Cotta
Set lightly spiced pumpkin cream with gelatin and chill it in individual glasses or molds. It comes out with a softer wobble than an egg custard and gives you a dessert you can make before the oven is in use. Serve it cold.
29
Pumpkin Mousse
Fold whipped cream through the cooled pumpkin mixture to keep it light. Portion the mousse into small glasses and refrigerate until serving. It’s a useful alternative to a pumpkin cake when guests want just a few spoonfuls.
30
Pumpkin Tiramisu
Layer espresso-dipped ladyfingers with a mascarpone filling mixed with real pumpkin. Let the dish rest in the refrigerator so the cookies soften and it scoops evenly. The coffee gives the creamy pumpkin layers a pleasantly bitter note.
31
Pumpkin Trifle
Build the trifle in a clear bowl with orange marmalade cake slices and pumpkin cream. The layers make it easy to bring a large dessert to the table, and the cake softens as it chills. Use a wide spoon to get through several layers at once.
32
Pecan-Topped Pumpkin Soufflé
Fold a stiffly beaten egg white into the pumpkin base and bake it in a dish with chopped pecans. The soft, light center works against the crunch on top. Bring it to the table hot and spoon portions from the dish.
33
Pumpkin Spice Truffles
Chill a mixture of real pumpkin, cream cheese, and cookie crumbs so it can be rolled and dipped in chocolate. Try dark chocolate for a sharper contrast, or use white chocolate to emphasize the spice. Serve them cold enough for the centers to hold.
34
Pumpkin Marshmallows
Blot excess water from pumpkin purée before folding it into the whipped marshmallow base. Let the slab set, then cut it into small squares and dust the cut sides to keep them separate. Try them on cocoa or serve them in a bowl as a soft candy.
35
Pumpkin Fudge
Cook pumpkin and sugar into a fudge base, then stir in white chocolate off the heat. A candy thermometer helps you know when to stop cooking. Cool the slab before cutting it into little squares to give away or serve beside coffee.
36
Pumpkin Ice Cream
Churn a chilled custard with actual pumpkin purée for a creamy scoop with gentle spice. Let the ice cream soften slightly before scooping, then serve with a plain wafer or a ginger cookie. It’s a make-ahead option when several guests want a small portion.
37
Pumpkin Icebox Cake
Layer graham crackers with pumpkin butter and whipped filling, then refrigerate the cake overnight. The crackers soften into layers you can slice. Use this when you want the shape of a layer cake without turning the oven on.
38
Pumpkin Ice Cream Sandwiches
Sandwich pumpkin ice cream between two gingersnaps. Freeze them after assembly so the filling stays between the cookies at the table. Choose a smaller cookie if you want a sweet finish people can eat in two or three bites.
39
Pumpkin Butter Mochi
Glutinous rice flour gives these pumpkin butter mochi squares their springy chew. The edges develop a crust while the center stays soft. Cool the whole pan before cutting and set the squares out in a single layer.
40
Pumpkin Empanadas
Fold pastry around a thick, spiced pumpkin filling and crimp the edges before baking. You get a flaky little hand pie with pumpkin in every bite. Cool them enough for the filling to settle before packing or serving.
41
Calabaza en Tacha
Simmer chunks of pumpkin in piloncillo syrup with cinnamon until the flesh is tender. Spoon a little syrup over each piece so guests get both textures. It’s a good choice when you want the dessert to taste first of pumpkin, with no pastry or cream layer.
42
Pumpkin Rice Pudding
Stir pumpkin into creamy rice pudding for a bowl of soft grains and warm spices. Serve it chilled or warm, and add the crushed graham crackers or nuts just before eating if you want something crisp. Use small cups if you’re putting it on a table with several desserts.
