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 ...

Pumpkin might scream fall, but these desserts are too good to save for just one season. Whether you’re craving something cool ...

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 ...

In a medium mixing bowl, mix pumpkin, milk, cream, 1⁄2; cup of sugar, cinnamon, nutmeg, ginger and egg yolks. Beat the egg whites in a separate bowl until firm.

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!

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 ...