Best Creamy Pumpkin Bubble Ring Recipes

CREAM CHEESE PUMPKIN PIE

Cream Cheese Pumpkin Pie image

This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. -Kim Wallace, Dennison, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 cups finely crushed pecan shortbread cookies
1 tablespoon all-purpose flour
3 tablespoons butter, melted
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
3 tablespoons all-purpose flour
1 tablespoon milk
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves
3 eggs, lightly beaten
Whipped cream, optional

Steps:

In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

Nutrition Facts : Calories 458 calories, Fat 27g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 258mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.

PUMPKIN BREAD RING WITH MAPLE CREAM CHEESE FILLING RECIPE BY TASTY

Pumpkin Bread Ring With Maple Cream Cheese Filling Recipe by Tasty image

Here's what you need: vegan cream cheese, lemon juice, vanilla extract, pure maple syrup, all-purpose flour, brown sugar, cinnamon, allspice, nutmeg, ground ginger, ground cloves, baking soda, baking powder, salt, unsweetened pumpkin puree, vegetable oil, water, vanilla extract, nonstick cooking spray

Provided by Merle O'Neal

Categories Desserts

Yield 8 servings

Number Of Ingredients 19

Ingredients

8 oz vegan cream cheese, softened
1 teaspoon lemon juice
1 teaspoon vanilla extract
4 tablespoons pure maple syrup
2 ½ cups all-purpose flour
1 cup brown sugar
1 teaspoon cinnamon
⅛ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
16 oz unsweetened pumpkin puree
¾ cup vegetable oil
¼ cup water
2 teaspoons vanilla extract
nonstick cooking spray, for greasing

Steps:

Preheat the oven to 350˚F (180˚C).
Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside.
Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
Generously grease a bundt pan with nonstick spray.
Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.
Slice and serve.
Enjoy!