How to make pumpkin dessert recipe with pumpkin, cinnamon, nutmeg and allspice (video)

A recipe for pumpkin pie is an incredible way to get a summer dessert to go!

And this one takes no time at all to prepare!

I know there’s nothing better than pumpkin pie for the summer, but how about a treat that doesn’t require any of those summer ingredients?

Well, this recipe does just that!

I promise!

All of the ingredients are easy to get started with, and you’ll have something delicious for breakfast, lunch or dinner.

Enjoy!

Pumpkin pie recipe with allspices, cinnamon and nutmeg (video).

This recipe is perfect for a summery breakfast or brunch with a cup of coffee, a salad and some pumpkin.

Ingredients: 2 cups of pumpkin, peeled and cubed 2 teaspoons of nutmeg 2 tablespoons of cinnamon 1 tablespoon of allspiced pumpkin spice 1 cup of fresh, cold, unsalted pumpkin pie crust 2 cups warm, whole milk 1 tablespoon fresh cinnamon 1 teaspoon pumpkin pie spice 1/2 teaspoon salt (optional) Directions: In a medium saucepan, add all of the pumpkin and spices to the pot.

Bring to a boil and reduce the heat to a simmer.

Simmer for about 3 hours, or until pumpkin is tender.

In a blender or food processor, blend pumpkin until smooth.

Add pumpkin pie filling to the pumpkin mixture, and process until the mixture is smooth.

Remove the pumpkin from the heat and set aside to cool completely.

In another large saucepan or bowl, combine milk, cinnamon spices, pumpkin pie spices and pumpkin pie salt.

Pour over the pumpkin filling and let sit for 5 minutes.

In the meantime, preheat oven to 375°F (180°C).

In a small bowl, whisk together milk and pumpkin mixture until smooth and pour over the cooled pumpkin pie.

Bake for 10 minutes, or for an additional 5 minutes for a firmer pie.

Serve warm with a dollop of whipped cream.

Notes: -For a firier pie, add 1 tablespoon more pumpkin pie cinnamon.

-For more pumpkin flavor, you can use 1 tablespoon cinnamon, 1 teaspoon allspicy, 1/4 teaspoon pumpkin, 1 tablespoon pumpkin pie, 1 teaspoons nutmeg, 1.5 tablespoons allspicky ground cinnamon, and 1 tablespoon water.

-Try using frozen pumpkin instead of fresh pumpkin for a pumpkin pie that doesn: taste like pumpkin pie -You can freeze the pumpkin pie as long as it doesn’t dry out, which means it won’t harden or get brittle.

-If you’re looking for a healthier alternative to pumpkin pie in the summertime, try this: pumpkin cheesecake recipe.

This cheesecake is packed with pumpkin and all the flavor of pumpkin.