Roundup | 6 Pumpkin Pie Alternatives to Try this Thanksgiving

Roundup: 6 Pumpkin Pie Alternatives to try this Thanksgiving | RevamperatePumpkin pie isn’t for everyone. Sometimes you have to mix it up a little! Today, I rounded up six of my favorite pumpkin pie alternatives to try this season, including a couple of my own pumpkin recipes. Check them out and try something new this year (or just make one of everything)! Whatever it is, I’m sure it’ll make a great addition to your Thanksgiving dessert table!

In order from left/right, top/bottom:

pumpkin butter cake // pumpkin hand pies // no-churn pumpkin pie ice cream // pumpkin pie crescents // no-bake pumpkin cheesecake // pumpkin angel food cake 

Basically, you can have pumpkin pie ice cream with chunks of pumpkin butter cake and a side of pumpkin cheesecake, topped with pumpkin angel food cake. ALL THE PUMPKIN. Enjoy it while it lasts!

Pumpkin Spice Muffins

Pumpkin Spice Muffins | Revamperate Pumpkin Spice Muffins | Revamperate
Continuing with the pumpkin spice theme this season, I have a few more ideas up my sleeve with pumpkin as a main ingredient. All you pumpkin lovers out there, prepare to get your fix. 

I’m still a little iffy about pumpkin, so I only eat small amounts of it when I bake…unlike when I make something with chocolate and I eat most of it myself, sometimes before I even bake it. It’s probably a good thing that I haven’t been eating my pumpkin treats very much – gotta cut corners somewhere! I have to take a break for now so that when Christmas rolls around I can stuff my face with peppermint everything. 

These pumpkin spice muffins combine all of your favorite fall ingredients into one delicious muffin. Despite my opinion on pumpkin, I loved these muffins. Warm with some butter. Fall perfection. I quickly pawned them off to my coworkers the next day so I wouldn’t eat them all. It wasn’t hard to get rid of them…if you know what I mean. 

Pumpkin Spice Muffins | Revamperate Pumpkin Spice Muffins | Revamperate
Ingredients (makes 14-16 muffins):

  • 1/2 cup butter, softened
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 tsp vanilla extract 
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt

Preheat oven to 350 degrees and line a muffin pan with cupcake liners.

Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt in one bowl and set aside. 

Combine the butter and sugars, beating until creamy. Mix in the pumpkin puree. Add the vanilla and eggs, beating well between each addition. Mix in the flour mixture with a spatula until just combined and divide the batter between lined cupcake cavities. Sprinkle with additional cinnamon sugar before baking for a little added sweetness (optional).

Bake for about 30 minutes until an inserted toothpick comes out clean. 

Let the pumpkin muffins cool on a rack and remove when still slightly warm to cool completely out of the pan. Add a little butter or eat them plain, and you’ll be delighted (I hope)! I bet this will go nicely with your pumpkin spice latte, while you carve pumpkins and burn pumpkin candles 🙂 

Pumpkin Spice Muffins | Revamperate

Classic No-Bake Pumpkin Cheesecake

no-bake-pumpkin-cheesecake
no-bake-pumpkin-cheesecake-3Are you sick of pumpkin yet? Is that even possible? We really only have a couple months a year to get our pumpkin fill, so we have to make the most of it, right? So for all you pumpkin lovers, I’m still trying to indulge you with today’s classic no-bake pumpkin cheesecake recipe. I’m not going to lie to you…you can’t eat just one piece of this cheesecake. 

I’ve mentioned in my last few pumpkin recipes that I don’t actually like pumpkin that much. Well, that didn’t stop me from eating a piece and a half of this cheesecake before pawning it off to my coworkers. This recipe is very similar to the cookie butter cheesecake I shared recently, and there’s a reason for that. Actually, there are a couple reasons for that. 

  1. It was 92 degrees when I made this. I was not about to turn the oven on 
  2. It’s so easy I could make 20 of these and then eat them all
  3. It’s so deliciously light and fluffy

This is my new favorite way to make cheesecake. Forget baking it and turning up the heat in my apartment. Adding a little Cool Whip to the recipe means you don’t have to bake it and it gives the cheesecake a really light and fluffy texture that is so amazing. That may just be my preference, but if you’ve never made cheesecake this way before, I absolutely recommend that you try it. I find that cheesecake can be hit or miss sometimes when baked, so this takes out any of the guesswork or weird baking techniques like turning the oven temp down half way through. None of that. Just easy as, well, no-bake cheesecake. 

Classic No-Bake Pumpkin Cheesecake | Revamperateno-bake-pumpkin-cheesecake-4For the vanilla cookie crust:

  • 14-16 vanilla sandwich cookies (with cream)
  • 3-4 tbsp butter, melted 
  • 1 tbsp brown sugar

To make the cheesecake’s crust, add the cookies to a food processor and process until fine. Add the brown sugar and melted butter and pulse until all ingredients are combined or mix with a fork. 

Lightly spray a springform pan (or regular pie pan) with cooking spray. Pour in the processed graham cracker crumbs and use your hands or the bottom of a measuring cups to press the crumbs into the bottom and sides of the pan until completely pressed.

For the pumpkin cheesecake filling:

  • 16 oz cream cheese, room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract 
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 4 oz cool whip

Then begin making the pumpkin cheesecake filling. In the bowl of your mixer fitted with the paddle attachment, beat the cream cheese and sugars until smooth. 

Add the vanilla, cinnamon and nutmeg and mix until all ingredients are combined. Then add the pumpkin puree and stir in the Cool Whip with a spoon or spatula. 

Pour the pumpkin filling into your already pressed graham cracker crust, and let the cheesecake cool in fridge for 3-4 hours. 

For the cinnamon whipped cream:

  • 1/2 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp cinnamon 
  • Extra cinnamon and sugar for topping (optional)

Before serving, top it with whipped cream or other toppings, like this cinnamon whipped cream. This is the same whipped cream I used on my cookie butter cheesecake because it pairs really well the pumpkin flavor. Whip the cream on high speed with a whisk attachment until peaks form. Then mix in the powdered sugar and cinnamon and move the whipped cream to a piping bag or tool. Pipe small dollops around the outside of the cheesecake and sprinkle with a little cinnamon sugar, cut and serve!  

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Pumpkin Hand Pies

Pumpkin Hand Pies | Revamperate Pumpkin Hand Pies | Revamperate
Now that it’s finally fall, I plan on taking full advantage. Fall symbolized the start of several things: shades of red and orange, pumpkin everything, apple spice everything, and bulky sweaters with boots. 

Honestly, it’s the bulky sweaters and boots that I’m most excited about. My favorite outfit. But this time of year means we’re inching closer to Halloween and eventually Thanksgiving, so everyone is flooding Starbucks in search of pumpkin spice lattes and every major brand starts selling pumpkin flavored things. In tune with the fall season, I finally made something with pumpkin. 

I’ve never been a big fan of pumpkin flavored things, but it’s grown on me. Last year, I even had a piece of pumpkin pie at Thanksgiving dinner and it was very good, so I’m expanding my horizons. Hence, I made pumpkin hand pies! I love these because it’s so much easier than having to actually cut a pie, and they still taste like a pie, but with a little bit more crust-to-pie filling ratio. With the added cinnamon and sugars in the pie filling, these really do make you feel like you’re eating fall. Sorry…that sounds kind of weird, doesn’t it? It totally combines the “tastes of fall” into one mini pie though. 

Here’s how to make them!

Pumpkin Hand Pies | Revamperate Pumpkin Hand Pies | Revamperate
Ingredients (makes 10-14 hand pies): 

  • 1 can pre-made pumpkin puree
  • 3 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 egg, beaten 
  • 1 package (2 rolls) pre-made pie crust 

First of all, I highly recommend using pre-made pie crust to make your life so much easier. In my experience, it taste the same as homemade without the hassle, and I’m all for easy!

Combine the pumpkin filling, sugars and cinnamon in a bowl and mix to combine. Roll out the pie crust dough and use something approximately the size of a biscuit cutter to cut as many circles as you can out of the dough. I don’t have a biscuit cutter, so I just used the top of a mason jar (totally works the same!). Once you’ve cut all of your circles, roll the remaining dough out again and keep cutting until you can’t anymore. 

Line baking sheets with parchment and lay half of your dough circles out, about 1-2 inches apart. Place about two spoonfuls or 2 tablespoons of pumpkin filling in the middle of each circle and then place the other half of the dough circles on top. 

Pumpkin Hand Pies | Revamperate Pumpkin Hand Pies | Revamperate
Using the edge of a fork, press the edges of the dough together, all the way around the circles. Beat the egg in a small bowl and brush on top of each hand pie. Then bake on 350 degrees for about 25 minutes until the edges brown lightly and begin to crisp. 

Let the pumpkin hand pies cool completely on a wire rack before eating, and enjoy one with a hot beverage on the side! PS – they’re a great treat for breakfast!

Halloween Decor: Painted Pumpkins

DSC_0980DSC_0937Only one more day til Halloween, which means only one more day for Halloween crafts! That’s the real tragedy, isn’t it? Well, when it gets this late and you’re looking for a last minute craft to decorate your home for Halloween, there’s nothing better than good ‘ol pumpkins.

While carving your pumpkins may the traditional route, painting them can be equally adorable and a little pop of color to your home. Instead of going with tradition this year, Andrew and I painted our pumpkins bright colors with fun patterns to brighten up the dining room, plus added some glitter to one to really make it pop. This is really easy and will even prolong the life of your pumpkins because they haven’t been carved!  DSC_0966DSC_0971Go ahead and get out of your pumpkin comfort zone! Painted pumpkins offer even more opportunities for creativity because you can paint whatever you want without limitations of cutting them weird. Paint them bright colors that aren’t necessarily “Halloweeny” and add patterns that YOU love. In our case, I painted a lavender pumpkin with gold herringbone lines one pumpkin, and Andrew painted his light blue with gold polkadots (he wasn’t really sure what was up with this whole “painting pumpkins” thing). Paint the stems a matching color for more uniformity and color! To decorate the small pumpkin, I covered it with Mod Podge and rolled it in a mixture of purple and silver glitter with a white painted stem.DSC_0965Painted pumpkins not be conventional, but they’re definitely more ME! Plus, I can keep them around after Halloween for a colorful table piece.

Pumpkin Succulent Planter

DSC_0563To celebrate the beginning of fall and to autumn-ify my apartment, I picked up a miniature pumpkin, along with several small succulents to fill it with for a fall centerpiece. While I don’t enjoy pumpkin foods, I still really enjoy the smell and aesthetic of them this time of year.

To make this centerpiece pumpkin succulent planter, you’ll need a miniature pumpkin, approximately 5 inches, and a knife, spoon and three of the smallest succulents you can find. If you prefer, you could even paint your pumpkin or coat it with glitter for a different feel.DSC_0554 DSC_0550Cut a hole in the small pumpkin, about 3-3 1/2 inches wide, and hollow it out with a spoon, scraping everything out that you can. Use your knife to clean up the sides of the hole as best you can. Then carefully place your succulents inside. You will probably need to loosen the soil around the roots and let it fall to the bottom of the pumpkin in order to fit all three of the plants insides and still have soil on the bottom.

Depending on your pumpkin, you might find that you need more soil, but I didn’t need any more than what came in my small succulent pots. Clean up the sides with a paper towel once the plants are inside and your planter is complete. DSC_0565Put your pumpkin succulent planter on a table, shelf or mantle for beautiful autumn decor that will brighten the room. Just remember, a carved pumpkin won’t last forever, so when it begins to spoil, you’ll want to move out your succulents and discard the pumpkin.

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