Pumpkinpalooza – 3 ways to enjoy pumpkin without a PSL
Pumpkin, pumpkin, pumpkin – I know most of us go absolutely feral for anything pumpkin come September 1st, but I’ve been itching to find new ways to enjoy this little carriage of a fall treat that isn’t a pie, muffin or topped with pumpkin cream cold foam (if you know, you know). These three pumpkinpalooza headliners are sure to be crowd pleasers, budget friendly and utilize pumpkin pie filling rather than pumpkin puree to help maximize our prep time. I’ll add a caveat that if you prefer pumpkin puree, it can be easily be substituted and spiced separately to your tastes.
Fluffy Pumpkin Cheesecake Dip
Ingredients
1/2 can pumpkin pie filling (not puree)
1/2 tub premade cheesecake filling
1/2 tub cool whip
Scoop of marshmallow fluff (optional)
Nilla wafers
Instructions
In a mixing bowl, combine ½ of the cheesecake filling, 1/3 of the can of pumpkin pie filling, ½ of the cool whip and mix until incorporated. If you like it to be a little stickier, you can add a healthy scoop of marshmallow fluff as well.
Spoon your dip into your serving vessel of your choice, top with crushed Nilla wafers and chill for at least an hour before serving. Dip with wafers, fruit, graham crackers etc.
Pumpkin & Mascarpone Crostini
Ingredients
1/2 can pumpkin pie filling
1 small tub mascarpone cheese
honey
Pre-cut crostini or baguette
Instructions
Toast your crostini in an even layer on a cookie sheet (about 10 minutes at 350)
Once cooled slightly, spread a layer of mascarpone on each crostini, top with a small dollop of pumpkin pie filling and drizzle with honey. Serve immediately.
Pumpkin Pie Baked Brie
Ingredients
1 can pumpkin pie filling
brown sugar
honey
slivered almonds or pecans
1 wheel of brie
1 can Pillsbury crescent dough
Instructions
Pre heat your oven to 350.
Pop open your crescent roll dough sheet and spread out on your cookie sheet – cut into two pieces so you have two separate rectangles. Place your unwrapped brie wheel on top of one of the rectangles.
Add a layer of pumpkin pie filling to the top of your brie wheel, top with a sprinkle of brown sugar and cinnamon. Add the second rectangle of dough on top and seal the edges.
Brush the crescent with egg wash and bake for 20 minutes.
Drizzle with honey and slivered almonds, a sprinkle of cinnamon and brown sugar. Let cool for 10 minutes before serving. I recommend serving with fresh apples, pears, baguette or your favorite cracker.