Discover the easiest-ever ways to cook with the quintessential fall flavor.
Recipes by Lynn Andriani
No-Bake Pumpkin Cheesecake Recipe
Lynn Andriani
Serves 8
Ingredients
1 premade graham-cracker pie crust
1 eight-ounce package cream cheese, at room temperature
1 cup pumpkin puree
1/3 cup brown sugar
1 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
2 1/2 cups whipped topping, plus more for serving
Directions
Using an electric mixer, whip the cream cheese, pumpkin, sugar, vanilla and pumpkin pie spice. Using a spoon, stir in the whipped topping. Transfer the mixture into the pie crust and smooth on top with the back of the spoon. Refrigerate at least 3 hours before serving. Serve with additional whipped topping.
Maple Spice Pumpkin Parfait Recipe
Lynn Andriani
Serves 1
Ingredients
1/2 cup plain Greek yogurt
1/4 cup pumpkin puree
1 tsp. maple syrup
1/2 tsp. pumpkin pie spice
1/2 cup of your favorite granola (apple cinnamon works well)
DirectionsIn a medium bowl, stir together the yogurt and pumpkin. Add maple syrup and pumpkin pie spice. Alternate adding spoonfuls of yogurt mixture and granola to a tall glass, continuing until you've reached the top.
Pumpkin Walnut Bites Recipe
Lynn Andriani
Makes 40 appetizers
Ingredients
1/2 cup (4 ounces) goat cheese, at room temperature
1/2 cup pumpkin puree
40 walnut halves
1/4 cup dried cranberries
Directions
Place the walnut halves on a serving plate with the flat sides facing up. Spread about 1/2 teaspoon of cheese mixture on each and top with a cranberry.
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Herbed Pumpkin Dip in a Bread Bowl Recipe
Lynn Andriani
Makes 1 cup, serves 6 to 8
Ingredients
1/2 cup canned pumpkin puree
1/2 cup sour cream
1 garlic clove, minced
1 Tbsp. minced shallot
1/2 tsp. chopped thyme
1/2 tsp. chopped rosemary
1/4 tsp. salt
2 small, round loaves of bread (raisin pecan, rosemary or sourdough all work well)
Directions
In a large bowl, stir together the pumpkin puree and sour cream; then mix in the garlic, shallot, herbs and salt. Chill at least 1 hour.Take 1 loaf of bread and cut out the center using a serrated knife, going about 1 inch deep. Using your fingers, scoop out the bread from the inside, leaving about a 1-inch wall. Take the second loaf and cut it into cubes.Fill the hollowed out loaf with pumpkin dip and use the cubes for dipping.
More fall recipes from Oprah.com: