THE BEST SWEET PUMPKIN RECIPES EVER! 🤎 FALL BAKING

[@HeartFilledHomemaking]

SO, HOW DO YOU LIKE YOUR PUMPKIN PIE? These are so easy and taste so good. I hope you get a chance to try them all. If you do, let me know your favorite. Don’t forget to subscribe for more cozy homemaking inspiration! 🍁🍂 SUBSCRIBE HERE www.youtube.com/@HeartFilledHomemaking 🩷 Cleaning, Decorating, Food, and Home Management 🩷 Helping Homemakers establish a heart for homemaking through tips, routines, strategies, and heart-filled inspiration THANK YOU FOR WATCHING! Join me as I transform my home into a warm and inviting retreat for fall! 🍁 You can find My Fall Series Here: kzbin.info/aero/PL51z0E9DW4SjjuetzHjEPijUAX6XzGtpn&si=7VQnLIJ_9oYmTzcS Here are the recipes! RECIPES: Pumpkin Bars: 3 large eggs 1 ¼ cups (265 g) granulated sugar ¾ cup neutral-flavored oil, like canola, vegetable 1 (15-ounce) can (425 g) pumpkin puree/canned pumpkin, not pumpkin pie filling 1 teaspoon vanilla extract 1 ½ cups (213 g) all-purpose flour 1 ½ teaspoons baking powder 1 ½ teaspoons ground cinnamon ¾ teaspoon salt ¾ teaspoon baking soda ¼ teaspoon ground nutmeg Cream Cheese Frosting: 8- ounce (227 g) package of cream cheese, softened 4 tablespoons (57 g) salted butter, softened 2 cups (228 g) powdered sugar 1 tablespoon sour cream or plain yogurt (see note) 1 teaspoon vanilla extract Instructions Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside. In a large bowl, whisk together the eggs, sugar, oil, pumpkin and vanilla until well-combined. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg. Add the dry ingredients to the wet ingredients and whisk until the batter is smooth Spread the batter evenly in the prepared pan and bake for 25-35 minutes until a toothpick inserted in the center comes out clean and the top of the bars is set and springs back lightly to the touch. Let the bars cool completely in the pan. For the frosting, in the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, mix together the cream cheese and butter until very smooth and light, 2-3 minutes. Add the powdered sugar, sour cream, and vanilla. Mix (start on low speed so the sugar doesn’t fly everywhere) until combined. Increase the speed to medium-high and whip the frosting for 2-3 minutes until very light and fluffy. Spread the frosting on the cooled bars. Cut into squares and serve Don’t forget to like, comment, and subscribe if you’re new here! 💖 2 Ingredient Pumpkin Muffins 1 boxed spice cake mix 1 can of pumpkin Scoop the batter into muffin cups. You can smooth the muffins with the back of a wet spoon (optional) Bake 350 degrees for 15-20 minutes. Add 2 Tbls of maple syrup to cream cheese frosting and frost each muffin (optional) Pecan Praline Dump Cake Link to recipe: www.melskitchencafe.com/pumpk... 1 15 oz can of pumpkin 1 12oz can of evaporated milk 3 eggs 1 cup granulated sugar 4 tsp pumpkin pie spice 1 pkg of Betty Crocker yellow cake mix 1 1/2 cups chopped pecans 3/4 cup butter (melted) Combine the first 5 ingredients until smooth. Spread in the bottom of a greased 13x9 dish. Sprinkle the dry cake mix on top and carefully spread evenly. add chopped nuts drizzle the melted butter Bake 350 for 55-60 minutes Pumpkin Pie Spice 1 Tbls Cinnamon 1 tsp Nutmeg 1 tsp Ginger 1/2 tsp cloves Pumpkin Pie 1 unbaked 9-inch deep-dish pie shell 4-cup filling volume 3/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can pumpkin puree (I use pumpkin pie mix) (15 ounces) 1 can evaporated milk (the recipe calls for 12 ounces, I use 3/4 Cup) Set your oven to preheat at 425°F (220°C). Mix all the ingredients together and pour the mix into the pie shell. Place the unbaked pie crust on a baking sheet. Pour the pumpkin mixture into the unbaked pie shell, filling it to just below the rim of the crust. If you have extra filling, set it aside for now. Place the pie on the preheated oven's middle rack. Bake at 425°F for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (180°C). Continue baking for 40-50 minutes or until a knife inserted into the center of the pie comes out clean. Allow the pumpkin pie to cool on a wire rack for approximately 2 hours. Once cooled, you may serve your delicious homemade Pumpkin Pie. If you have extra filling, consider using it to make mini pumpkin pies or freeze it for future use. DON'T FORGET THE COOL WHIP!

[@tinasbestmidlife]

Oh my gosh!! I can't wait to try the two ingredient pumpkin muffins!! They look delicious as do the rest!! Yum!

[@HeartFilledHomemaking]

Oh, I hope you do. They are really, really good and SO easy.

[@veevee111]

I like my pumpkin pie just like you do 😁

[@HeartFilledHomemaking]

It's the best! 😋😉

[@dianebrown5970]

Awesome!!

[@HeartFilledHomemaking]

THANK YOU!😊🤎

[@heidishumblehome2178]

Wow, these sound delicious! I have to tell you I have done the two ingredient muffins and they are absolutely delicious and so moist. The cake with the pecans on the top looks very interesting and delicious. Thanks so much for sharing. You’re awesome.❤

[@HeartFilledHomemaking]

Thank you! The muffins are my daughters favorite. Especially with the frosting