Tag Archives: Pumpkin

When I first saw this recipe a few years ago I knew I had to try it. We have always enjoyed my mother-in-law’s Surprise Cake and this recipe was very similar but with pumpkin! It is a very easy, no bake recipe, which makes a delicious, fall dessert. It’s pretty from the top and even prettier when you cut a slice! I’ve made it several times and it is always a big hit. It would be perfect for your Thanksgiving Table, a twist on the traditional pumpkin pie.

Pumpkin Chocolate Icebox Cake
Serves 12 (depending on the size piece!)


3 packages (8oz ea.) of cream cheese, room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 can (15 oz.) pumpkin
2 tablespoons half-and-half
1/8 teaspoon salt
3/4 teaspoon pumpkin pie spice1 teaspoon vanilla extract
28 chocolate graham cracker sheets (12 oz. total)
Unsweetened cocoa powder, for dusting

Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth. Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy. Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula.

no cook, dessert, pumpkin, fall

Layer of graham crackers first, then pumpkin mix.

Layer 3 more times, ending with pumpkin mixture.Cover; chill overnight. Set leaf cutouts (trace them on paper) on top and dust with cocoa, and then remove.

fall leaves, icebox cake

Use cocoa to decorate!

Cut cake into squares.

dessert, pumpkin, no-cook

Beautiful layers.

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Many of you are aware of the Harvest of Health Bundle of books available this week only at a great discount. One of the books I’ve been enjoying is called A Paleo Pumpkin Thanksgiving. This is not a long eBook but every recipe is a winner. From Pumpkin Spice Latte to Pumpkin Spice Pot Roast there is something for everyone, whether you are looking for a recipe for Thanksgiving or to just enjoy this fall.

A Paleo Pumpkin Thanksgiving

I decided to make a batch of the Pumpkin Pie Muffins and were they ever delicious!

Pumpkin Pie Muffins

¾ cup organic pumpkin puree
½ cup coconut flour
½ cup coconut oil, melted
6 eggs
2 tsp organic  vanilla
¼ cup organic  raw honey, melted
2 tsp pumpkin pie spice
½ tsp homemade baking powder (no cornstarch)
Handful of walnuts
2 Tbsp coco powder (optional for chocolate muffins)

Preheat the oven to 400 degrees F. Sift the coconut flour and spices together, then add the baking powder.Combine the dry ingredients.

In a separate bowl, mix all the remaining ingredients except the walnuts until well blended.Combine eggs, coconut oil and honey.

Add the sifted flour and spices to the pumpkin puree.

Mix well and divide the batter between the muffin pans and sprinkle with chopped walnuts.Ready for the oven.

Bake for 18-20 minutes or until done. Makes 12 muffins.

I can see why they are called Pumpkin Pie Muffins, they taste exactly like pumpkin pie, only in a muffin form! Yum!

Pumpkin Pie Muffins

Pumpkin Pie Muffins

If you are interested in learning more about this incredible deal click below! Don’t delay as the offer end October 14th!


 Note: This post contains affiliate links. If you click on them you’ll be taken to a website where you can purchase the Harvest Your Health E-Book bundle. I’ll make a commission for each purchase. Thanks in advance for your support!

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SRS LogoThis is my second month participating in the recipe swap. Each month I am pared up with another blogger who writes about cooking. My task is to pick a recipe off of her site, make it and then write a post about my outcome. For me it’s a win-win situation. I learn about a new blog and a new recipe and someone else learns about my blog! Last month I made Muffin Meat Loaf. This month I was pared up with a blog called Dessert Now, Dinner Later written by Amber. Amber is a young stay at home mom busy raising her darling children, a girl and a boy. She has all sorts of delicious sounding recipes on her blog, not only desserts but dinner ideas as well. It was hard to pick just one.

However since I’ve been participating in Spring Pantry Challenge and trying to use up items from my pantry and freezer I decided to make her Spiced Pumpkin Loaf with Cinnamon Brown Sugar. I love pumpkin bread and this sounded like an amazing recipe. I had some frozen pumpkin on hand in our freezer, which I put to good use. I was not disappointed; the bread came out moist and delicious. If you are a fan of pumpkin bread give this recipe a try!

Ingredients for the pumpkin bread.

Ingredients for the pumpkin bread.

Spiced Pumpkin Loaf with Cinnamon Brown Sugar Glaze

1 3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 Tbsp Pumpkin Pie Spice
4 Tbsp butter (NOT margarine)
1/4 cup canola oil
1 cup sugar
1 cup pumpkin puree
2 eggs
2/3 cup water

Cinnamon Brown Sugar Glaze:

1 Tbsp butter
1/4 cup brown sugar
2 Tbsp milk
1/2 cup powdered sugar
Dash(es) Cinnamon

Combine flour, salt, baking soda, baking powder, & pumpkin pie spice in a bowl. Using a stand mixer, beat butter, oil, and sugar until light and fluffy.  Scrape bowl  Add pumpkin puree and 2 eggs.  Blend until combined. Slowly add flour mixture.  Scrape bowl.  Add 2/3 cup water until just incorporated.

Grease a 9-inch bread pan lined with parchment on the bottom, & pour mixture inside. Bake at 350 F for roughly 1 hour until done in the center.

Cook until done.

Cook until done.

Allow to cool in pan on a rack.

Prepare glaze by melting butter, brown sugar and milk in a bowl in the microwave for 30 seconds (cover bowl, in case it splatters.)  Once butter is melted, whisk until sugar dissolves.  Add 1/2 cup powered sugar & cinnamon to taste and allow to cool to room temperature.

Prepare the glaze.

Prepare the glaze.

Pour glaze over pumpkin loaf once it has cooled down a bit.

Pour glaze over cooled pumpkin bead.

Pour glaze over cooled pumpkin bead.

Remove bread from pan once the glaze has solidified and the bread is completely cool.  Peel off parchment paper from the bottom.  Slice and serve.

Slice and serve.

Slice and serve.

Makes 12-14 slices.

Spiced Pumpkin Loaf with Cinnamon Brown Sugar Glaze

Spiced Pumpkin Loaf with Cinnamon Brown Sugar Glaze

If you would like to participate in the Surprise Recipe Swap just click on the button below which will take you to the sign up page.

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