While the crust is baking, whisk together pumpkin and cream cheese in a medium bowl until smooth. Add brown sugar, pumpkin pie spice, vanilla extract, egg and egg yolk, beating until incorporated.

Soften the Cream Cheese: Make sure your cream cheese is softened to room temperature for a smoother dip. Use Pure Pumpkin Puree: Opt for 100% pumpkin puree, not pumpkin pie filling, for the best ...

MUFFIN Flour– all purpose Sugar– adds the perfect amount of sweetness to the muffins Baking Powder/ Baking Soda/ Salt– ensure this is all fresh as it gives the muffins their rise Pumpkin Pie ...

Dessert is made easy with these homemade pie recipes. How do you decide which one is best? Try classic flavors like apple, ...

Part pumpkin, part cheesecake, this Walnut Pumpkin Cream Cheese Tart spices up the classic pumpkin pie recipe. Top it, or other favorite desserts, with light and airy Vanilla Walnut Whipped Cream ...

Carolyn Piguet from Piguet's Prime Time is back to show us how to make pumpkin pie bread pudding with cream cheese frosting. Turn oven on to 350 degrees. Tear brioche into cubes and set aside ...

Add the pumpkin, blending on high until fully incorporated and smooth, about 3-4 minutes. Add the honey and pumpkin pie, blending again. Cover and refrigerate until ready to use.

Allow to cool. In a clean food processor, add the pumpkin, cream cheese, brown sugar, maple syrup, vanilla, salt, and spices. Blend until the mixture until smooth. Transfer mixture to a large bowl.

You can find the full recipe for these Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting from SkinnyTaste, where writer Gina Homolka claims they only pack 121 calories per finished cupcake!

The Pioneer Woman has a good recipe for making your own homemade pumpkin pie spice. Adobe After you bake the pumpkin cupcakes, it’s time to let them cool and make the pumpkin cream cheese frosting.