Best Pumpkin Dream Recipes

PUMPKIN DREAM CAKE WITH CINNAMON MAPLE CREAM CHEESE FROSTING RECIPE - (4.3/5)

Steps:

• Directions Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it from the oven.) For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve. Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it from the oven.) For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.

PUMPKIN DREAM CAKE WITH CINNAMON MAPLE CREAM CHEESE FROSTING RECIPE

Steps:

• Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.) For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.

PUMPKIN CARAMEL DREAM CAKE

Steps:

• In a large bowl, combine the yellow cake mix powder and full can of pumpkin.
• Do not add the rest of the ingredients on the back of the cake box (eggs, water, oil, etc).
• Stir well until completely combined.
• Spread batter in a greased 9″ x 13″ cake pan.
• Bake following the instructions on the box (typically 25-28 minutes in a 350 degree fahrenheit oven).
• Let this cool for 5 minutes.
• While your cake is cooling slightly, combine your can of sweetened condensed milk and 3/4 bottle of caramel.
• Reserve about 1/4 cup of caramal sauce for topping.
• Again - if you want to just soak the cake in condensed milk only for more pumpkin flavour in the cake and leave the caramel for the toping, feel free to do so!
• Using the back of a wooden spoon, poke holes in your cake.
• While your cake is still warm, pour condensed milk and caramel mixture all over the cake.
• Let it soak in and allow for cake to cool completely.
• When cake has completely cooled, spread the tub of Cool Whip over the cake.
• Top with Skor bits and caramel sauce.
• Chill in the fridge for 30 minutes to an hour, or overnight.

PUMPKIN PIE DREAM BARS RECIPE

Steps:

• Preheat oven to 350 and line a 8x8 pan with foil. Mix crushed graham crackers with melted butter. Press into the bottom of the pan. Sprinkle white chocolate chips and toffee bits over the crust. Mix sweetened condensed milk, pumpkin puree, and spices together. Pour over the crust and chocolate. Sprinkle coconut over the top. Bake for 30 minutes or until the edges have begun to brown. Cool completely before cutting, and enjoy!

PUMPKIN DREAM PIE

Steps:

• Combine 2 envelopes of whipped topping, 1 cup of milk, and the vanilla in a large bowl.
• Beat with an electric mixer on high speed until topping thickens and peaks form.
• In another bowl, combine the remaining milk, 2 pkgs. pudding mix, pumpkin, and pumpkin pie spice. (Add pumpkin pie spice to taste).
• Gently stir the pumpkin mixture into the whipped topping until well-combined and smooth.
• Spoon into the crust.
• Refrigerate 4 hours.

PUMPKIN DREAM PIE

Steps:

• 1. Mix pumpkin, vanilla instant pudding, Cool Whip and pumpkin pie spice together. Pour into the prepared graham cracker crust. Place in the refrigerator to set overnight.

PUMPKIN PIE DREAM BARS

Steps:

• "Preheat oven to 350 and line a 8x8 pan with foil.Mix crushed graham crackers with melted butter. Press into the bottom of the pan.Sprinkle white chocolate chips and toffee bits over the crust.Mix sweetened condensed milk, pumpkin puree, and spices together. Pour over the crust and chocolate.Sprinkle coconut over the top.Bake for 30 minutes or until the edges have begun to brown.Cool completely before cutting, and enjoy!"

PUMPKIN DREAM PIE

Steps:

• 1. preheat oven to 350 degrees.
• 2. for crust.... combine cookie crumbs , sugar and melted butter in a bowl. (you can use margarine, yuk, if you want too.)
• 3. butter or spray a 9" pie pan. i'm using a clear glass deep dish pie pan.
• 4. pour crumb mixture into pie pan. press with fingers to spread the crumbs evenly on the bottom and up the sides of the pan. try to smooth the top edge.
• 5. bake for 10 minutes. allow to cool completely before filling.
• 6. for the filling..... beat the topping mix, 1 cup of milk and vanilla with electric mixer at high speed 6 min or till stiff peaks form. (whole milk works best)
• 7. add remaining milk and pudding mixes. beat on lowest speed till blended. then, beat on high 2 min, scrape bowl as needed. mix till no white streaks seen. pour into cooled crust.
• 8. refrigerate 4 hours till chilled and firm.

PUMPKIN CARAMEL DREAM CAKE

Steps:

• In a large bowl, combine the yellow cake mix powder and full can of pumpkin.
• Do not add the rest of the ingredients on the back of the cake box (eggs, water, oil, etc)Stir well until completely combined.Spread batter in a greased 9″ x 13″ cake pan.
• Bake following the instructions on the box (typically 25-28 minutes in a 350 degree fahrenheit oven).Let this cool for 5 minutesWhile your cake is cooling slightly, combine your can of sweetened condensed milk and 3/4 bottle of caramel.
• Reserve about 1/4 cup of caramal sauce for topping.
• Again - if you want to just soak the cake in condensed milk only for more pumpkin flavour in the cake and leave the caramel for the toping, feel free to do so!Using the back of a wooden spoon, poke holes in your cake.While your cake is still warm, pour condensed milk and caramel mixture all over the cake.
• Let it soak in and allow for cake to cool completely.When cake has completely cooled, spread the tub of Cool Whip over the cake.
• Top with Skor bits and caramel sauce.
• Chill in the fridge for 30 minutes to an hour, or overnight.

PUMPKIN DREAM SQUARES

Steps:

• BASE: Mix cake mix (minus 1 cup for topping), 1/2 cup melted margarine, and 1 egg, and press fully into a greased 9x13 pan along the sides and bottom as the base. FILLING: Mix milk, 2 eggs and pumpkin pie mix together, and pour over the cake batter. TOPPING: Mix 1 cup of reserved cake mix, 1/4 cup of sugar, 1 tsp cinnamon, 1/4 cup of remaining margarine together, and crumble in pieces over the filling. Bake at 350 degrees for 45-50 minutes or until knife comes out clean.

PUMPKIN DREAM

Steps:

• Crust: Combine first 3 ingredients and bake for 25-30 minutes. Filling: Combine rest of ingredients and beat until fluffy. Top with rest of Cool Whip and chopped pecans.