Pumpkin is full of beta-carotene, a form of vitamin A that keeps eyes healthy and acts as an antioxidant. One serving of this
moist cake actually provides more than half of your daily vitamin A needs thanks to the canned pumpkin.
This frozen torte is a great make–ahead alternative to traditional pumpkin pie. Tasty gingersnap cookies form the crust, which
is topped with pumpkin–flavored ice cream and drizzled with both caramel and hot fudge toppings. You may never return to pumpkin
If your two favorite desserts are bread pudding and pumpkin pie, you're in luck with this recipe that combines the best attributes of each one. Topping the warm bread pudding with maple
syrup and toasted pecans is pure genius.
These creamy custards offer a double dose of pumpkin, with canned pumpkin in the custard and a sweet, crunchy topping of pumpkin seed brittle. The chai tea added to the custard
gives it a warm spiciness that's perfect for the holidays.
Canned pumpkin in the cake batter gives rich flavor and moistness, and a ring of mandarin oranges crown the top of this two–layer
cake. Both of these orange–colored foods are high in disease–fighting antioxidants, as are the crimson pomegranate seeds that
fill the ring of orange segments.
Canned pumpkin has more bioavailable beta-carotene than fresh because of the heat used during canning. Dress up this shake
with a rim of graham cracker crumbs on each glass instead of sprinkling the crumbs on the shake.
Impress your guests with a spiced pumpkin cake roll that's filled with sweet cream cheese. Rolling up the cake is easy with
these step-by-step instructions; plus, you can make it ahead and refrigerate it until you're ready to serve.
Both pumpkin puree and pumpkin pie spice are used in the cake–like cookies that sandwich the maple–flavored ice cream. You
can wrap these up individually and take one out of the freezer whenever you need a sweet treat.