9 Best Pumpkin Puree Dessert Recipes

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Pumpkin Puree Dessert Recipes

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Pumpkin puree dessert recipes? Is it me, or has pumpkin been released from its shackles and is suddenly everywhere?

We’ve previously posted the ‘Leftover Pumpkin Puree Recipes,’ Now, with the fall season in full swing, it’s not hard to see why Pumpkin puree is a great companion.

Therefore, we have personally hand-picked some yummy pumpkin puree desserts that will compliment your holiday and make it a memorable one.

These are not the dessert that will be left on the table and forgotten. Even your guest will still drool over the tiny piece, even with a full tummy. 

Best Pumpkin Puree Dessert Recipes

So let’s not waste any time. Here are some of the best Pumpkin puree dessert recipes you should try this fall. 

1. Pumpkin Cheesecake Dip

This pumpkin cheesecake dip is an addicting combination of sweet and savory. It’s a perfect party appetizer.

And it’s so easy to make; this deconstructed version of the classic pie lets you enjoy the delicious filling without fuss.

Moreover, this is all you need: 

  • 1/3 c. pure pumpkin puree
  • A  room temperature six oz. of cream cheese
  • 3 tbsp of sifted confectioners’ sugar
  • 3/4 c. cold heavy cream
  • 3/4 tsp of pumpkin pie spice

2. Copycat Pumpkin Spice Latte

Copycat Pumpkin Spice Latte is a perfect drink to enjoy on a cold autumn day. It’s a blend of pumpkin, cinnamon, nutmeg, and cloves that will warm you up from the inside out.

This recipe is simple; it’s like making a well-decorated smoothie.

But for the ultimate pumpkin spice latte experience, you can’t go wrong with a copycat version. And I will show you how.

First, you need the following ingredients intact: 

For The Syrup:

  • 1/4 cup of pure canned pumpkin
  • 2 cups of granulated sugar
  • Two cinnamon sticks
  • Two teaspoons of pumpkin pie spice

And For The Latte:

  • 8 ounces of whole milk
  • 4 ounces of espresso or strong brewed coffee
  • Whipped cream (optional)
  •  pumpkin pie spice (optional)

To prepare the syrup, in a medium saucepan, bring 2 cups of water and the sugar to a simmer over medium heat, stirring until the sugar dissolves.

Add the pumpkin pie spice, cinnamon sticks, and pumpkin. Again, simmer for about 5 minutes, whisking occasionally.

Turn off the heat, then let it sit for 5 minutes before straining through a fine-meshed sieve into an airtight container.

Next is to refrigerate it until it cools.

As for the latte, place the milk in a microwave-safe cup and heat for about 1 minute until very hot. (For extra frothiness, transfer to a blender for a 20-second blending.)

Pour 1 to 2 tablespoons of pumpkin spice syrup into a mug. Add coffee and warm milk, then top with whipped cream and more pumpkin pie spice for extra flavor.

3. Double Pumpkin Cornbread With Red Onion

This double pumpkin cornbread is the perfect way to celebrate fall. It’s moist and sweet, with the perfect amount of spice from the bits of red onion. The pumpkin seeds add a nice crunch, and the cinnamon gives it a little extra flavor.

But before you heat your cast iron skillet in preparation for this t delicious cornbread that promises to keep you warm all winter long, make sure these ingredients are handy:


  • Can pumpkin puree
  • Two c. all-purpose flour
  • 1 1/2 tbsp. baking powder
  • Two c. yellow cornmeal
  • 1 tsp. Kosher salt
  • One c. whole milk
  • Room temp eight oz. of cream cheese 
  • 2 tbsp. of  honey and more for serving
  • 1/2 c. (1 stick) unsalted butter,  melted
  • Thinly sliced 1/2 sm. of red onion
  • 1/4 c. pepitas (pumpkin seeds)

After that, you can proceed to place a 12-inch cast iron skillet in the oven and turn it on to 400°F.

Next is to combine flour, cornmeal, baking powder, and salt in a large bowl.

Then in another bowl, whisk the milk, honey, pumpkin puree, cream cheese, and seven tablespoons of butter.

Throw in the cornmeal mixture from the first bowl and mix thoroughly.

Remove the skillet from the oven and apply the remaining one tablespoon of butter to the bottom and sides of it.

Then pour the batter into the heated pan.

Top with pepitas and onion, and bake until the bread is cooked for 25 to 30 minutes.

You can serve it after drizzling it with some honey.

4. Savory Pumpkin And Sage Soup

This soup is the perfect meal to make on a cold night. The dish is satisfying and substantial enough to fill you up but not so heavy that it’s difficult to digest. 

Also, the pumpkin and sage hint at spice, while the turmeric adds a bright yellow glow to the soup —the warmth of fall flavors comes alive in this savory pumpkin soup, full of warming spices.

But to make this recipe, this is all you need: 

  • For the Soup
  • 1/4 c. olive oil
  •  Sliced three large sweet onions
  • Chop two large leaves of sage 
  • Chop three cloves of garlic 
  • Peel and grate 2 tsp. fresh ginger
  • One in. oil
  • 24 small sage leaves
  • Three 15-oz. cans of pure pumpkin
  • 1 tbsp. of  lemon juice
  • 1/4 tsp. of ground nutmeg
  • Two qt. of lower-sodium vegetable. You can use chicken broth
  • For the Sage and Shiitake Garnish
  • Kosher salt
  • 7 oz. Shiitake mushrooms. It must be stemmed and sliced thinly.

5. Pumpkin Spice Mousse

To prepare this light and creamy pumpkin dessert, you need the following ingredients and their measurement: 

  • One 15-ounce can or 1 3/4 cups of pure pumpkin
  • 1 tsp.of grated and peeled fresh ginger
  • Kosher salt
  • 1/4 tsp. of freshly ground nutmeg
  • 1/4 tsp. of ground cinnamon
  • Three oz. of cream cheese, cubed
  • 1 tsp. Of pure vanilla extract
  • Two c. of heavy cream, cold
  • One c. of sweetened condensed milk
  • Sour cream (for serving)
  •  crushed ginger cookies (for serving)

After you have assembled these ingredients, combine cinnamon, pumpkin, nutmeg, ginger, and a pinch of salt in a medium saucepan.

Cook over medium heat for 5 minutes, occasionally stirring until it is steaming heavily. It should be darker in color and thicker.

Remove from heat, and mix in cream cheese and vanilla until smooth. Transfer your mixture to the bowl. Mix the condensed milk in there and let it cool completely.

Using an electric mixer, beat the cream until it forms medium peaks. Then fold the cream cheese mixture and spoon into 4-ounce jars; let it chill until it’s ready to serve.

Then you can put your sour cream and crushed ginger cookies to use.

6. Pumpkin Spice Latte Cookies

Whether you’re looking to spice up your life or add some autumnal flavor to your favorite cookies, these Pumpkin Spice Latte Cookies are sure to hit the spot.

The pumpkin and spices pair perfectly with a creamy, white chocolate base.

The cookies are made with almond flour and butter, which gives them a fantastic texture—and they taste incredible! These may not be the healthiest dessert, but they’re so delicious that you won’t even care.

Here is what you need: 

  • Three cups of white whole-wheat flour
  • Two large eggs
  • One teaspoon of baking powder
  • One teaspoon of salt
  • Three tablespoons of milk, divided
  • One teaspoon of baking soda
  • Unseasoned pumpkin puree, 1 (15 ounces) can  
  • Two cups of light brown sugar
  • One cup of grapeseed or canola oil
  • One teaspoon of vanilla extract
  • One tablespoon of pumpkin pie spice. Set aside an additional one teaspoon
  • Three teaspoons of instant espresso powder. Divide it
  • Eight ounces of reduced-fat cream cheese
  • One cup of confectioners’ sugar
  • Four tablespoons (1/2 stick) of butter

7. Dairy-Free Pumpkin Pie

This dairy-free pumpkin pie has the same delicious taste as its traditional counterpart, with none of the guilt. The secret is in the crust. It’s made with part whole-wheat flour, which gives it a flaky, buttery texture that’s perfect for pumpkin pie. 

You’ll never know that it’s vegan! 

To make the pie even more appealing to plant eaters, top it with Coconut Whipped Cream. Your life will NEVER remain the same.

But this is all you’ll need:

  • One cup of whole-wheat flour
  • ½ cup all-purpose flour
  • One teaspoon of kosher salt. Divide it. 
  • ½ cup of vegetable shortening. It must be cubed and frozen.
  • One (15 ounces) can of pumpkin
  • 4-5 tablespoons of ice water
  • ¾ cup of light coconut milk (see Tip)
  • One teaspoon of vanilla extract
  • ¾ cup  of packed light brown sugar
  • ¼ cup of cornstarch
  • ¼ teaspoon of ground nutmeg
  • ½ teaspoon of ground cinnamon
  • ¼ teaspoon of ground ginger
  • One (9 ounces) tub of Dairy-free coconut whipped topping

8. Cream Cheese Pumpkin Pie With Pecan Streusel

The pumpkin pie has a rich, buttery texture and a sweet and savory taste that will please everyone in the family. And the Pecan Streusel is just the thing to top it off with its crunchy texture and nutty flavor.

I’d say it’s the perfect dessert to serve at Thanksgiving or Christmas. Below is the ingredient checklist:

  • One recipe Master Pie Dough 
  • Lightly beaten two large eggs, 
  • 2 (5 ounces) cans of low-fat evaporated milk
  • ¾ cup of light brown sugar
  • unseasoned pumpkin puree 1 (15 ounces) can 
  • Two tablespoons of low-fat milk
  • Two tablespoons of confectioners’ sugar
  • One teaspoon of pumpkin pie spice
  • ¼ teaspoon of salt plus 1/8 teaspoon. Divide it. 
  • Softened 3 ounces of reduced fat cream cheese
  • ¼ cup of all-purpose flour
  • Two tablespoons of melted butter
  • ¼ teaspoon of vanilla extract
  • ⅓ cup of chopped pecans
  • ½ teaspoon of ground cinnamon

9. Pumpkin Pie Nice Cream

Get your fix of pumpkin spice and pumpkin without the dairy in this creamy, vegan ice cream made with bananas and blended squash.

This easy and healthy dessert contains no added sugar unless you use the optional maple syrup—a delicious touch. Adding chopped pecans makes it even more special!

Here is how you make this treat. But first, you must assemble all your ingredients:

  • 1 (15 ounces) can of unseasoned pumpkin puree —chilled
  • Four ripe bananas —peeled, halved, and frozen
  • One ¼ teaspoon of pumpkin pie spice 
  • Toasted chopped pecans for garnish
  • Two tablespoons of pure maple syrup. Reserve more garnish, if needed.

Secondly, you should combine the pumpkin pie spice, bananas, and maple syrup in a food processor; then process until smooth.

Drizzle with more maple syrup and sprinkle with pecans, if desired.


Whether you want a quick, simple dessert to make for friends, family, or co-workers or a more involved and intricate treat to wow guests at an upcoming dinner party, this checklist of pumpkin puree dessert recipes fits your needs.

There are pies, bars, soufflés, muffins, creme brulees, and pudding. We guarantee you will find something that piques your interest right here.

9 Best Pumpkin Puree Dessert Recipes

Recipe by Cynthia Roberts


  • Pumpkin Cheesecake Dip

  • Copycat Pumpkin Spice Latte

  • Double Pumpkin Cornbread With Red Onion

  • Savory Pumpkin And Sage Soup

  • Pumpkin Spice Mousse

  • Pumpkin Spice Latte Cookies

  • Dairy-Free Pumpkin Pie

  • Cream Cheese Pumpkin Pie With Pecan Streusel

  • Pumpkin Pie Nice Cream


  • Choose your preferred recipe.
  • Assemble all the required ingredients.
  • Make your own delicious pumpkin puree dessert.


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