Thanks to our sponsors at Midwest Dairy for providing these yummy recipes for us to try!
Fall is in the air and now is the perfect time to break out some new pumpkin recipes!
Are you looking for new pumpkin recipes that are kid-friendly and not too time consuming? Check out these recipes from Midwest Dairy and celebrate fall with these seasonal treats!
Benefits of Using Dairy
So many of the pumpkin recipes we know and love call for dairy ingredients. And the good news is, dairy is packed with a nutrient punch! With essential nutrients like vitamin A, vitamin D, calcium, protein, and more, dairy products can help us get the nutrition our growing kids need.
4 Fast Facts About Dairy
- Supports a strong immune system, as a natural source of immune-boosting nutrients like zinc and protein.
- Supports sustainable energy, since it’s an easy source of protein to help you stay energized.
- Supports digestive health. Dairy products like yogurt are linked to better digestion and a healthy immune system.
- Supports the environment. Dairy is good for you and is made with care for the planet. The US dairy industry is taking steps to reduce food waste and greenhouse gas emissions.
3 Pumpkin Recipes to Try This Fall
1. Pumpkin Swirl Cheesecake Bars
Want a change from the standard pumpkin pie? These pumpkin cheesecake bars are creamy, sweet, and have that same pumpkin spice flavor you love!
Pumpkin Swirl Cheesecake Bars
Enjoy the flavors of pumpkin pie and cheesecake on a buttery graham cracker crust!
Ingredients
Crust
- 1.5 cups graham cracker crumbs (about 12 graham cracker sheets)
- 1/3 cup unsalted butter melted
- 1/4 cup brown sugar packed
Pumpkin filling
- 1 cup pumpkin puree
- 1/2 cup brown sugar packed
- 2 tsp cornstarch
- 1 tsp pumpkin pie spice (or 1/2 tsp each ground allspice & ground ginger,1/4 tsp each nutmeg & ground cloves)
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 3/4 cup heavy cream
- 1 large egg
Cheesecake
- 8 oz low-fat cream cheese softened to room temperature
- 1 cup low-fat Greek yogurt
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Adjust the oven rack to the lower third position and preheat oven to 350°F. Grease or line the bottom and sides of a 9x13-inch baking pan with parchment, leaving an overhang on the longer sides. Set aside.
- Make the crust: Combine graham cracker crumbs, melted butter and brown sugar in a bowl and stir so that crumbs and sugar are well saturated with butter. Press mixture into bottom of the prepared baking pan, pressing down with fingers, a spatula or the bottom of a dry measuring cup. Bake crust in preheated oven for 8 minutes. Let cool slightly.
- Make the pumpkin layer: In a large bowl, beat all the pumpkin filling ingredients together until smooth. Reserve 1/3 cup of filling. Pour the remainder into warm crust.
- Make the cheesecake layer: In a medium bowl using a hand-held or stand mixer filled with a paddle or whisk attachment, beat the cream cheese and Greek yogurt together for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg and vanilla. Beat on high speed until completely combined. Spread evenly on top of the pumpkin batter.
- Drop the remaining pumpkin batter in small spoonfuls on top of the cream cheese. With a spatula or toothpick, begin gently swirling the two together. Jiggle the pan back and forth to get the layers to settle into the pan.
- Bake for 40-50 minutes or until the center is no longer jiggly. Remove from the oven, set on a wire rack, and allow to cool completely. Once cool, cover and place in the refrigerator for at least 1 hour and up to 3 days. Remove chilled bars from the pan using the overhang on the sides and cut into squares. Bars are best served chilled.
2. Pumpkin Yogurt Cheesecake Shake
Move over pumpkin spice latte, this pumpkin yogurt cheesecake shake is the new treat! This pumpkin recipe will win over even those non-pumpkin lovers.
Pumpkin Yogurt Cheesecake Shake
This creamy shake has just a hint of seasonal spice!
Ingredients
- 14 oz (1 can) pumpkin chilled
- 3 oz reduced-fat cream cheese
- 6 oz (1 container) lowfat vanilla yogurt
- 2 cups lowfat milk
- 1/4 cup brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 6 tsp graham cracker crumbs (optional)
Instructions
- Place all ingredients (except graham cracker crumbs) in a blender and blend until smooth. Pour into glasses and top each serving with a teaspoon of graham cracker crumbs, if desired.
3. Pumpkin Pie Spice Squares
Another fun pumpkin recipe alternative to pumpkin pie, this dessert is great with a warm cup of coffee. Made with vanilla yogurt, it’s a recipe you can feel good about serving the kiddos!
Pumpkin Pie Spice Squares Recipe
Enjoy that pumpkin spice flavor with these tasty (and easy to make) bars.
Ingredients
Crust
- Softened butter (for the baking dish)
- 1 cup graham cracker crumbs
- 1/2 cup old-fashioned oats
- 1/4 cup light brown sugar
- 4 tbsp butter melted
- 2 tbsp milk
Filling
- 15 oz (1 can) pumpkin puree
- 2 large eggs beaten
- 3/4 cup granulated sugar
- 3/4 cup vanilla yogurt
- 1/2 cup milk
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup chopped pecans
Topping
- 1 cup plain Greek yogurt
- 2 tsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- For the crust, preheat the oven to 350°F. Butter a 9 by 13‑inch baking dish with the softened butter; set aside.
- For the crust, combine the graham cracker crumbs, oats, brown sugar, melted butter, and milk in a medium bowl. Press the mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes or until lightly golden brown.
- For the filling, combine the pumpkin, eggs, granulated sugar, yogurt, milk, cinnamon, pumpkin pie spice, and salt; mix until thoroughly blended. Pour the filling into the baked crust and spread evenly. Bake for 30 minutes or until the filling is almost set.
- Sprinkle the pecans evenly over the filling and bake for 10 to 15 minutes more or until the center is set. Transfer the dish to a wire rack to cool completely.
- For the topping, mix the yogurt, granulated sugar, and cinnamon in a small bowl; cover and chill until ready to serve.
- To serve, cut into squares. Top each square with a dollop of yogurt topping.
Notes
These pumpkin pie spice squares hail from the Anglin family in Bentonvolle, Ark. Ryan and Susan Anglin, who are fourth-generation dairy farmers, run Triple A Farms with their two sons.
If you love this recipe, you can find more like it in “The Dairy Good Cookbook: Everyday Comfort Foods From America’s Dairy Farm Families.”
Pumpkin recipes and images provided by Midwest Dairy. Check out their website for more great dairy recipes!
