Pumpkin Desserts
Fall flavors in every bite! | 8 Servings
- Eggs
- Milk
- Wheat
- Soy
Nothing says fall quite like pumpkin, so we sent you a selection of our favorite pumpkin treats to satisfy your cravings at any time of day. Dig into soft, fluffy pumpkin muffins studded with chocolate chips, creamy single-serving pumpkin cheesecakes, rich pumpkin spice Bundt cakes with caramel sauce, and flaky pumpkin pie pastries. When it comes to dessert, we say, “Go big or gourd home.” *Download recipe card for complete nutrition information.*
Ingredients
2 unit
Pumpkin Spice Bundt Cake with Caramel Sauce
(Contains: Eggs, Milk, Wheat)
2 unit
Pumpkin Chocolate Chip Muffin
(Contains: Eggs, Wheat, Soy)
2 unit
Pumpkin Cream Cheese Hand Pies
(Contains: Eggs, Milk, Wheat)
2 unit
Pumpkin Cheesecake
(Contains: Eggs, Milk, Wheat, Soy)
Cooking Steps
Keep Bundts and cheesecakes frozen or refrigerated until ready to eat; best if used within 7 days. If frozen, thaw in the refrigerator (at 40 degrees) overnight or at room temperature for 2-3 hours before eating.
Pumpkin Bundt
- RECOMMENDED: Remove plastic wrap from trays; microwave until warmed through, 50-60 seconds. (Do not overheat.) Let cakes cool for 2 minutes, then turn out onto plates and serve.
- OVEN ALTERNATIVE: Preheat oven to 350 degrees. Remove plastic wrap from trays; place on a baking sheet and bake until warmed through, 14-16 minutes. (Note: Oven times may vary.) Let cakes cool for 2 minutes, then turn out onto plates and serve.
Pumpkin Hand Pies
- Keep frozen or refrigerated until ready to eat; best if used within 3 days.
- Preheat oven to 350 degrees. Remove plastic wrap.
- Place on a baking sheet and bake until warmed through, 15-20 minutes. (Note: Oven times may vary.) Let pies cool for 2 minutes, then turn out onto plates and serve.
Pumpkin Cheesecake & Pumpkin Muffins
- Enjoy!
