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Poppy seed chicken casserole is such a classic dish that is incredibly easy to make! A creamy chicken casserole topped with a buttery ritz topping; this will be the best casserole that you ever make!
Casseroles are some of my family’s very favorite dinners! There are so many different options and they are usually quick and easy to make. Not to mention delicious! Try out some more of my casserole recipes like this easy taco casserole, this delicious tuna noodle casserole, or this yummy breakfast casserole.
A Reader’s Review
Another winner! My family loved it!
-Tammi
Poppy Seed Chicken Casserole Recipe
If you have been searching for the most delicious casserole of all time… well, you just found it! I am not kidding when I tell you that this casserole is so good that your family will devour it. In fact, you may want to double it because it will get eaten so quickly! This casserole is topped with buttery Ritz crackers that provide a stark contrast to the deliciously creamy chicken.
You know you’ve made a good dinner when even your kids eat it without any complaints. And even better than that, when they ask for it weekly! Not only does this poppy seed casserole taste delicious, but it’s super easy to make too. It takes less than 35 minutes from start to finish! We served this up with some delicious green beans and on top of some rice. Add in some dinner rolls, and you have yourself a meal to remember!
Ingredients in this Casserole
The ingredients that you need to make this poppy seed chicken casserole recipe are simple and easy, and the best part… You probably already have everything on hand in your kitchen! Check out the recipe card at the bottom of the post for exact measurements.
Cooked Chicken: To make things super easy, I grab a cooked rotisserie chicken from Costo and shred it up. It saves me so much time! Or, I quickly cook some frozen chicken breasts in my instant pot with this recipe!
Sour Cream: This gives that delightful and delicious creamy texture.
Cream of Chicken Soup: You can buy this at the store or make some at home with this recipe!
Parmesan Cheese: This sprinkled throughout the casserole brings a delicious flavor.
Poppy Seeds: Once you make this casserole, you will always make sure that you have some of these on hand! You will want to make it all the time.
Ritz Crackers: Crush these up and use them to top the casserole. They will get brown and crispy as they cook.
Butter: I used unsalted butter in this recipe.
How Do You Make Poppy Seed Chicken Casserole?
This recipe doesn’t require much more than mixing everything together in one bowl and then cooking it for a few minutes. It’s so easy, and the best part… You don’t have very many dishes to wash afterward! I love a delicious dinner and an easy cleanup!
Combine: Preheat the oven to 350 degrees Fahrenheit. Add cooked chicken, sour cream, cream of chicken soup, shredded parmesan cheese, and poppy seeds in a large bowl. Mix until incorporated. Spread along the bottom of a 2-quart casserole dish or 9×9 inch pan.
Bake: Crush the Ritz crackers, add melted butter, and toss to coat in the butter. Sprinkle on top of the chicken mixture. Bake for 25-30 minutes or until bubbly.
Variations
I love casseroles so much because you can easily change them up or add to them to fit your needs. This poppy seed chicken casserole is no exception! Here are a few more ideas that you can try!
Vegetables: You can easily add in a few vegetables! I have tried it with broccoli and carrots and thought it was absolutely delicious!
Rice: I like to serve this dish on top of some cooked rice to make it a little bit heartier and more filling. You can use brown or white rice (or even cauliflower rice), depending on what you prefer!
Can I Freeze Poppy Seed Chicken Casserole?
If you want to make this ahead, you can easily freeze it! Make sure to freeze this poppy seed chicken casserole before baking and without the cracker topping. Cover the pan tightly with foil and place it in your freezer. It will last about 3 months. When you are ready to cook it, remove the casserole from the freezer and let it thaw in the refrigerator overnight. Mix the Ritz topping mixture and add it to your casserole before putting it into the oven.
What to Serve with Poppy Seed Chicken Casserole
If you are wondering what you should serve with this casserole, my answer would be that it goes with just about anything! But I’ve come up with a few favorites that will go with it so well. It will become a regular meal on your weekly dinner rotation!
Preheat the oven to 350 degrees Fahrenheit. Add cooked chicken, sour cream, cream of chicken soup, shredded parmesan cheese, and poppy seeds in a large bowl. Mix until incorporated. Spread along the bottom of a 2-quart casserole or 9×9 inch pan.
Crush the Ritz crackers, add melted butter, and toss to coat in the butter. Sprinkle on top of the chicken mixture. Bake for 25-30 minutes or until bubbly.
Originally Posted on September 9, 2018 Updated on October 3, 2022
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
These easy, festive, and adorable Halloween donut hole pops will thrill your guests! Believe me when I say people can’t stop talking about how adorable, and how delicious these pops are. You’ll be so glad you served these at your Halloween party this year.
It’s no secret I’m a fan of Halloween. Give me all things fall! I can’t get enough of fun Halloween recipes either, and if you love them as much as I do, you absolutely have to try this epic Hocus Pocus Charcuterie Board, or keep it a more general Halloween theme with this Halloween Charcuterie Board! These Mummy Hot Dogs are something I make every year and people can’t get enough of them.
Halloween Donut Hole Pops
Trust me when I say this was one of the easiest and most enjoyable holiday treats I’ve made in a long time! They are so simple, yet blew everyone away with their look and taste! I have some pretty great Halloween recipes up my sleeve, but this one may take the cake… pop (corny, I know). I love making things from scratch, and you could make the donut holes or the cake for these pops if you wanted to. But it was nice to just get right to decorating and to have a lot less to clean up.
I decided to make some of my favorite Halloween characters. Frankenstein is probably my favorite, he’s just so loveable! The mummy and eyeball were so simple and really wowed everyone. You could also get a few more characters by drawing a face on the pumpkin to turn them into Jack-O-Lanterns. There are so many possibilities with these fun Halloween Donut Hole Pops!
Halloween Donut Hole Pops Ingredients
This recipe is so fun to put together, and would be a great activity to do with guests too! It’s so simple, and all that is required is the decorating tools and lots of creativity. If you are going to grab all the ingredients listed here, you’ll want to make quite a few pops. These Halloween cake pops come together so quickly, you won’t be able to stop making them! Check out the recipe card below for the full recipe.
Donut Holes: I bought 20, and found that plain donut holes worked the best.
Candy Melts: I bought White for the mummy, Green for Frankenstein, Black for Frankensteins’ hair, and Orange for the pumpkin. You can buy whatever colors you like, or stick to this recipe!
Green Mike and Ikes: These are for the stems of the pumpkin.
Small Eyeball Sprinkles: I used small eyes for my Frankenstein and mummy.
Large Eyeball Sprinkles: The large sprinkles were the perfect size for the eyeball pop.
Edible Black Marker: This is great to have on hand for lots of projects, so you’ll want to get one! I used it to make the small details on Frankenstein which totally bring him to life.
Red Sanding Sugar: I used sanding sugar to get the veins of the eyeball to really pop (see what I did there?). It turned out great!
Lollipop Sticks: You can find these cake pop sticks in the baking aisle, you may be able to find other colors than just white which would add to the theme!
How to Assemble Halloween Donut Hole Pops
Now the fun part! Assembling these donut hole cake pops was way too much fun. Using my imagination to create Halloween creatures makes the holiday feel as exciting as it did when I was a kid. Get creative with your designs, or if you want to make them the same way I did, here is how to do it.
Let’s Get Started!
Prep: Prep your work area by laying down parchment paper. Poke holes in either an upside-down egg carton, a large Styrofoam block, or a small cardboard box. This will act as a stand for the pops as they set up.
Melt: In four small bowls add the candy melts, one color to each bowl. Melt in the microwave one bowl at a time with the power on 50% for 1 minute. Stir and microwave again for 30 seconds as needed.
Dip: Dip the end of a lollipop stick in the melted candy melts and then insert into the bottom of a doughnut hole. Let the candy melts fully set up before proceeding with decorating. Five with green, five with orange and ten with white.
Pumpkin Design
Dip: One at a time, dip five donut holes (the ones with orange candy melts holding the stick in them) in the melted orange candy melts until fully covered. Tap off the excess and place a green Mike and Ike (cut in half) right on top to act as the pumpkin stem. Let set up completely.
Decorate: Once the orange is set, remelt the remaining orange candy melts and add to a piping bag. Snip off a very small bit of the end of the bag and pipe 5 lines up and down the pumpkin to give it definition.
Let Them Set Up: Let set up completely before serving.
Eyeball Design
Dip: One at a time, dip five donut holes (ones with white candy melts holding the stick in them) in the melted white candy melts until fully covered. Tap off the excess and stick a large eyeball sprinkle to the front. Let set up completely.
Decorate: Remelt some of the white candy melts and add to a piping bag. Snip off the very end of the bag and pipe vein-like strands all around the eyeball. White the candy melts are still wet, dust generously with red sanding sugar.
Let Them Set Up: Let set up completely before serving.
Mummy Design
Dip: One at a time, dip five donut holes (ones with white candy melts holding the stick in them) in the melted white candy melts until fully covered. Tap off the excess and stick two small eyeball sprinkles to the front of the donut hole, about ⅓ of the way down from the top.
Decorate: Remelt some of the white candy melts and add to a piping bag. Snip off the very end of the bag and pipe stripes of white all around the front and eyes.
Let Them Set Up: Let set up completely before serving.
Frankenstein Design
Dip: One at a time, dip five donut holes (ones with green candy melts holding the stick in them) in the melted green candy melts until fully covered. Tap off the excess and stick two small eyeball sprinkles to the front of the donut hole, about ⅓ of the way down from the top.
Dip Top: Once the green has set up, dip the top ⅓ of the donut hole into the melted black candy melts and use a toothpick to carefully make the hairline pointed or rough all around the head.
Decorate: Once the black has set up, use an edible black marker to draw a couple stitches on Frankenstein’s face.
Let Them Set Up: Let set completely before serving.
Switch It Up!
I chose the candies I like the most for the features of my little creatures. You can totally customize these designs to make the most out of this recipe!
Get Creative: Are you a chocolate lover? Use Sixlets or Green M&M’s instead of Mike and Ikes to make the pumpkin stem.
Make a New Creature: Get clever with the Halloween characters you love and create something new! Use the natural colors of your favorite candies and flavors to inspire your next cake pop design.
Use Different Donut Flavors: Keep your guests guessing by using different donut hole flavors! There are so many fun flavors you can create.
UseMelting Chocolates: You can easily use melting chocolates instead of melting candies. White chocolate, dark chocolate, and milk chocolate will still give you a range of fun colors to create with, and some may like the flavor better!
How to Store Leftovers
I doubt you will have any of these left over, but if you do make extra, or make them ahead of time, here is how you can keep them fresh.
On the Counter: You can leave these out at room temperature in an airtight container or covered with plastic wrap. You can store them for up to 3 days, but I recommend eating them within 24 hours.
Note: Do not store your donut cake pops in the fridge or freezer. This will cause them to sweat and crack, and they could also develop mold.
Get Inspired for the Holiday Season
The holidays are coming up, and I’ve rounded up some of my favorite desserts that are so easy and stunning, you’ll go back to them year after year. I love warm fall spices, freshly baked desserts, and enjoying it all together with family.
These easy, festive, and adorable Halloween donut hole pops will thrill your guests! Believe me when I say people can't stop talking about how adorable, and how delicious these pops are. You'll be so glad you served these at your Halloween party this year.
Prep your work area by laying down parchment paper. Poke holes in either an upside-down egg carton, a large Styrofoam block, or a small cardboard box. This will act as a stand for the pops as they set up.
In four small bowls add the candy melts, one color to each bowl. Melt in the microwave one bowl at a time with the power on 50% for 1 minute. Stir and microwave again for 30 seconds as needed.
Dip the end of a lollipop stick in the candy melts and then insert into the bottom of a donut hole. Let the candy melts fully set up before proceeding with decorating. Five with green, five with orange and ten with white.
Pumpkin Design
One at a time, dip five donut holes (the ones with orange candy melts holding the stick in them) in the melted orange candy melts until fully covered. Tap off the excess and place a green Mike and Ike (cut in half) right on top to act as the pumpkin stem. Let set up completely.
Once the orange is set, remelt the remaining orange candy melts and add to a piping bag. Snip off a very small bit of the end of the bag and pipe 5 lines up and down the pumpkin to give it definition.
Let set up completely before serving.
Eyeball Design
One at a time, dip five donut holes (ones with white candy melts holding the stick in them) in the melted white candy melts until fully covered. Tap off the excess and stick a large eyeball sprinkle to the front. Let set up completely.
Remelt some of the white candy melts and add to a piping bag. Snip off the very end of the bag and pipe vein-like strands all around the eyeball. White the candy melts are still wet, dust generously with red sanding sugar.
Let set up completely before serving.
Mummy Design
One at a time, dip five donut holes (ones with white candy melts holding the stick in them) in the melted white candy melts until fully covered. Tap off the excess and stick two small eyeball sprinkles to the front of the donut hole, about ⅓ of the way down from the top.
Remelt some of the white candy melts and add to a piping bag. Snip off the very end of the bag and pipe stripes of white all around the front and eyes.
Let set up completely before serving.
Frankenstein Design
One at a time, dip five donut holes (ones with green candy melts holding the stick in them) in the melted green candy melts until fully covered. Tap off the excess and stick two small eyeball sprinkles to the front of the donut hole, about ⅓ of the way down from the top.
Once the green has set up, dip the top ⅓ of the donut hole into the melted black candy melts and use a toothpick to carefully make the hairline pointed or rough all around the head.
Once the black has set up, use an edible black marker to draw a couple stitches on Frankenstein’s face.
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This air fryer quesadilla recipe is the BEST and ONLY way to make a quesadilla. A perfectly crisp tortilla on the outside bursting with cheesy goodness on the inside, you will love how easy you can make a quesadilla in just minutes!
Making quesadillas in the air fryer is literally life-changing! They cook evenly, the melty cheese is delicious, and the tortilla has a crispy golden texture that results in a restaurant-status quesadilla. This is an easy weeknight meal idea that can be made complete with salsa, rice, and beans.
What is an Air Fryer Quesadilla?
Two simple ingredients create a classic Mexican quesadilla. All you need is cheese and tortillas, and the air fryer does all the work! Everyone loves a cheesy, crispy, and warm quesadilla to enjoy as a snack, lunch, or any time of day. Follow my tips below for ideas on how to make this a heartier meal by adding meat, veggies, or beans.
Quesadillas can also be served as an appetizer or side dish to any meal. They are a great after-school snack idea, but they also go along with dinner. My kids LOVE when I serve quesadillas with this easy taco soup or our favorite tortilla soup. I also love to serve them as a side dish with this incredible avocado chicken!
Quesadilla Ingredients
A recipe doesn’t get any easier than 2 ingredients. And you most likely already have them on hand! This recipe is my go-to air fryer recipe when I’m in a time crunch. You’ll always want to have tortillas in your pantry and cheese in your fridge so you can make them! Whip these up on those busy weeknights when you don’t have a lot of time to make dinner.
Flour Tortillas: Flour tortillas are my favorite because they are crispy on the outside and soft on the inside! But corn tortillas are also delicious if you’re gluten-free.
Colby-Jack Cheese: I love using freshly grated Colby-jack cheese, but feel free to use any cheese you like.
Let’s Make Air Fryer Quesadillas
This air fryer quesadilla recipe is so easy to follow and the results are perfect every time! I love that I just throw the folded tortilla and cheese into the air fryer basket, then the air fryer does the rest. Wrap your quesadillas with foil to keep them warm if you need. It is easily my FAVORITE air fryer recipe and I can’t wait for you to see why I love it so much!
Add Cheese on Tortillas: Sprinkle the shredded cheese on top of each tortilla, then fold the tortilla in half. Divide the cheese between each tortilla using more or less to your liking.
Fold and Cook: Carefully place the folded tortillas in the air fryer basket and cook at 350° Fahrenheit for 3 minutes. Flip the quesadillas and continue to cook for an additional 3 minutes or cook longer to the desired doneness.
Serve: Serve immediately and enjoy with toppings and salsa!
Variations
Air fryer quesadillas are so versatile because you can create them to fit your taste buds and your cravings. Quesadillas can be more than just cheese. Switch up the seasonings and flavors, or add veggies or meat to make it a full meal. Any way you choose to make them will be AMAZING!
Cheese: You can use any cheese or any combination of cheeses. I prefer Colby jack, but for a kick use pepper jack!
Meat: These are vegetarian, but you can easily add in chicken or beef for a heartier meal.
Add Some Heat: I also love adding jalapenos or red pepper flakes to make it spicy!
Add-ins: To mix it up you can add in rice or beans. Black beans or refried beans are the best!
Veggies: Sneak in some nutrients by adding veggies like corn, bell peppers or onions.
Dipping Options: Serve with salsa verde, sour cream, or guacamole on the side for dipping!
Storing Leftovers
Leftover air fryer quesadillas are great for quick snacks or meals! Rewarming them in the air fryer doesn’t take long at all. You can make a fresh quesadilla in the time it takes you to rewarm the leftovers, but if you do have leftover quesadillas just follow the directions below to enjoy them later.
In the Refrigerator: Place leftovers in an airtight container or sealable bag. Store in the fridge for up to 3 days. I like to separate them with paper towels to help them not get soggy.
In theFreezer: Wrap the quesadillas individually in parchment paper then place them in a freezer-safe Ziploc bag or sealable container. Make sure to lay them flat in the freezer. Store in the freezer for up to 3 months.
ToReheat: You can reheat them in the microwave but the tortilla will become soft. To keep the crisp outside, reheat the quesadilla in the air fryer. Cook at 350° Fahrenheit for about 3 minutes or until warmed through.
Serve These With Quesadillas
Air fryer quesadillas are a favorite around our house! They are so fast and easy that my kids even love making them. We like to serve them with all kinds of yummy toppings and sides. Try making some of these recipes to go with your quesadillas.
Sprinkle the cheese on top of each tortilla, then fold the tortilla in half. Divide the cheese between each tortilla using more or less to your liking.
Carefully place the folded tortillas in the air fryer basket and cook at 350° Fahrenheit for 3 minutes. Flip the quesadillas and continue to cook for an additional 3 minutes or cook longer to the desired doneness.
Serve immediately and enjoy with toppings on the side!
Block cheese that you shred by hand always creates the best melty cheese results!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Course Appetizer, Dinner, lunch
Cuisine Mexican
Keyword 10 minute air fryer quesadilla, 2 ingredient dinner, air fryer quesadilla, easy, meatless, vegetarian
These mini pumpkin cheesecakes are the perfect dessert for any fall gathering! Individual-sized and full of pumpkin flavor, they are everything you love about pumpkin pie and cheesecake all in one. These mini desserts are sure to be your new holiday tradition.
Single-serving desserts are so convenient for gatherings! A little more prep beforehand makes things so easy when it comes time for eating. And mini things are just so cute! Everyone always comments on how great the desserts look when I serve miniatures. If you love mini desserts, you’ll want to try these Mini Cherry Pies, these perfect-for-fall Mini Peach Cobblers, and these traditional Mini Cheesecakes!
Mini Pumpkin Cheesecakes
I have found the perfect fall gathering dessert! These mini pumpkin cheesecakes have the taste of a pumpkin pie with the tangy flavor of a cheesecake. The graham cracker crust is sweet and adds the crunchy texture you want in a creamy dessert. If you love pumpkin pie and cheesecake, this is the fall treat for you. I was amazed at how quickly they came together, and they turned out great!
This cheesecake is so easy to bake and you don’t need a water bath! Because they are mini, they don’t have to bake as long either. They really are easier than a large cheesecake and taste just as good. Instead of serving slices of cheesecake on a plate, guests can grab their own dessert and throw away the liner, making it such an easy holiday dessert.
Ingredients in Mini Pumpkin Cheesecakes
This recipe is so simple and one of my absolute favorites to serve at parties because they are easily portioned and no plates are necessary. You can make the crust in minutes, and the cheesecake filling is simple and full of warm holiday flavor! You’ll have a hard time finding a better party treat than this for the holiday season. Check out the recipe card at the bottom of the post for exact measurements.
Crust
Graham Cracker Crumbs: You can buy a box of graham crackers and pulse them in a food processor to get a perfect crumb. Or you can buy the crumbs at the store.
Butter: I used salted butter to balance out the sweetness of the graham crackers and sugar, and you’ll want to leave the butter out for a few hours to soften.
Sugar: Makes the crust a little more sweet. You can leave this ingredient out to cut down on sugar.
Cheesecake Filling
Cream Cheese: You will want softened cream cheese for this recipe, so make sure to leave it out for a few hours before making these mini pumpkin cheesecakes.
Pumpkin Puree: You can use a canned puree, or pumpkin pie filling that already has spices, but I prefer the homemade puree.
Vanilla Extract: Vanilla and pumpkin go great together!
Granulated Sugar: I use my regular pantry sugar for this recipe.
Pumpkin Pie Spice: I love the warm flavors of pumpkin pie spices, and I prefer my homemade blend! Homemade spice blends are fresher, and pack more flavor. I also like knowing there are less preservatives in them.
Eggs: I always use large Grade A eggs in my recipes.
Whipped Cream: This is for the topping. You could whip up your own whipped cream using heavy cream, or buy store-bought.
Ground Cinnamon: This is an added optional seasoning that I used to decorate the top of the whipped cream. It also adds an additional warmth and holiday feeling.
How to Make Mini Pumpkin Cheesecakes
If you have been intimidated by cheesecakes in the past, get ready to gain all the confidence you need! This mini pumpkin cheesecake recipe is so simple, you’ll be able to prep these in just 10 minutes. The first thing you need to do is preheat the oven to 325°F. Then, line a muffin tin with cupcake liners and set aside.
Crust
Prepare Crust: In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Add about a tablespoon of the mixture to each cupcake liner and press down firmly, I placed a cupcake liner on top of the crumbs to get a nice, even layer. Then discard the extra cupcake liner after all 12 crusts have been pressed down. Bake in a muffin pan for 5 minutes.
Cheesecake Filling
Beat: In a large bowl, beat together the cream cheese and pumpkin puree until smooth. Then add the vanilla, sugar, and pumpkin pie spice and mix again until smooth. Next, add the eggs one at a time, mixing thoroughly after each addition.
Fill: Use a large scoop to fill each cupcake liner until they are just about full.
Bake: Bake for 16-20 minutes, just until the cheesecakes are set in the middle. Then cool to room temperature. Cover the cheesecakes and refrigerate for at least 3 hours or overnight.
Top: Top the chilled mini pumpkin cheesecakes with whipped cream and dust with ground cinnamon.
Tips for Making Mini Cheesecakes
These mini cheesecakes are so delicious and easy to make. You’ll find yourself coming back to this recipe again and again. Here are a few tips to make the most of this recipe.
Using Pumpkin Pie Puree: If you buy pumpkin pie filling, remember that it already has spices in it so you’ll want to reduce the added spices in this recipe to balance that out.
Making the Graham Cracker Crust: You can buy graham cracker crumbs at the store, but you can also make them at home if you already have graham crackers. Just pulse them in a food processor until they are a fine crumb. If you don’t have a food processor, you can put them in a Ziploc bag and crush them with a rolling pin, which is really fun!
Alternative Crusts: There are so many great flavors that go with pumpkin. Get creative with the crust by trying gingersnaps, lady fingers, or even Vanilla Wafers for the crust!
How to Store Leftovers
These mini pumpkin cheesecakes are so yummy I doubt you’ll have any leftovers! But if you do need to store them, here are a few tips to follow.
In the Refrigerator: You can put this dessert in an airtight container in the fridge, and your mini pumpkin cheesecakes will stay fresh for up to 3 days.
In the Freezer: Freezing your cheesecakes can be the best way to enjoy them for up to a month! Store them in an airtight container or wrapped in plastic wrap for up to a month. You don’t have to worry about defrosting your cheesecake, just leave it on the counter for an hour or two until it has thawed and enjoy!
Other Cheesecake Flavors to Try
If you are a cheesecake lover, you are going to love these fun flavors! It is a great summer dessert, but can easily be made into a fall or winter dessert by adding warm spices and fall flavors. Here are some of my favorite cheesecake recipes to try!
These mini pumpkin cheesecakes are the perfect dessert for any fall gathering! Individual-sized and full of pumpkin flavor, they are everything you love about pumpkin pie and cheesecake all in one. These mini desserts are sure to be your new holiday tradition.
Course Dessert
Cuisine American
Keyword mini pumpkin cheesecakes, mini pumpkin cheesecakes recipe
Preheat the oven to 325°F. Line a muffin tin with cupcake liners and set aside.
Crust
In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Add about a tablespoon of the mixture to each cupcake liner and press down firmly, I placed a cupcake liner on top of the crumbs to get a nice, even layer. Discard the extra cupcake liner after all 12 crusts have been pressed down. Bake for 5 minutes.
Cheesecake Filling
In a large bowl, beat together the cream cheese and pumpkin puree until smooth. Add the vanilla, sugar, and pumpkin pie spice and mix again until smooth. Add the eggs one at a time, mixing thoroughly after each addition.
Use a large scoop to fill each cupcake liner until they are just about full.
Bake for 16-20 minutes, just until the cheesecakes are set in the middle. Cool to room temperature. Cover the cheesecakes and refrigerate for at least 3 hours, or overnight.
Top the chilled cheesecakes with whipped cream and dust with ground cinnamon.
If you’re looking for a tried and true vanilla pudding recipe, this is it! This homemade vanilla pudding is perfectly sweet, silky smooth, and really easy to make!
I admit, one of my guilty pleasures is snacking on those little pudding cups you get from the store. I always get them for my kids’ lunches but end up eating them when I get a craving for something sweet. Today, we’re moving on from the pudding cups and making something a million times better. A good old batch of creamy, delicious homemade vanilla pudding. If you’ve never tried making it from scratch, here’s your sign to! It’s so easy and will knock your socks off with its smooth texture and sweet flavor.
This homemade vanilla pudding is amazing on its own or served with some berries, cookies, or chopped nuts! It’s a classic dessert that will have the whole family wanting more. As simple as it may be, it’s so irresistible! Vanilla is a highly underrated dessert flavor and deserves more love! These vanilla cupcakes and vanilla fudge are a couple more sweet treats that you’re going to want to add to your dessert lineup.
Ingredients You’ll Need
Given how simple these ingredients are, you probably have everything you need to make yourself a batch of vanilla pudding in your pantry right now! Measurements for each ingredient can be found below in the recipe card. You’re going to LOVE the flavor and silky-smooth texture these ingredients create.
Sugar: Granulated sugar adds sweetness to your pudding.
Cornstarch: Cornstarch acts as a thickening agent to create the perfect texture. You can also use all-purpose flour as a substitute.
Salt: You only need a pinch to enhance the overall flavor of the pudding.
Whole Milk: The fat content in whole milk gives the pudding a creamier texture.
Egg Yolks: Add smoothness and help the ingredients to bind together.
Unsalted Butter: A must-add for vanilla pudding that is rich and delightfully creamy!
Vanilla Extract: Since vanilla is the main flavor here, I recommend using pure vanilla extract for best results!
How to Make Homemade Vanilla Pudding
Trust me, it’s as easy as making store-bought pudding mix! (Save your box of instant pudding mix for these amazing chocolate chip cookies!) One thing to keep in mind is that this homemade vanilla pudding needs plenty of time to chill so it’s not the best dessert to make if you need something last minute!
Mix Ingredients Together: Mix the sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
Cook: Heat over medium, whisking constantly until the mixture thickens and bubbles, which takes about 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes all while still whisking constantly.
Add Butter and Vanilla Extract: Remove from the heat and whisk in the butter and vanilla. Pour into a heat-proof container and press a layer of plastic wrap to the top of the pudding, making sure the plastic wrap makes contact with all of it in order to prevent a film forming as it cools.
Chill: Chill in the fridge for 4 hours, or overnight.
Serve: Before serving, stir the pudding well. Transfer to serving bowls, if desired. Top with toppings of your choice. I always like serving it with fresh berries and Nilla Wafers!
Extra Tips and Tricks
Keep these simple tips in mind with your next batch of homemade vanilla pudding and you’ll be cooking like a pro!
Mix, Mix, Mix! Whisk constantly while on the heat to avoid the eggs and milk burning.
Let Your Pudding Thicken: Once the mixture begins to bubble, be sure to continue to cook for a minute or two to ensure the pudding thickens properly. Undercooked pudding will turn out soupy.
Cover With Plastic Wrap: Press the plastic wrap directly to the surface of the pudding (careful, it’s going to be hot!) to prevent a film from forming on top of it as it cools. Once it is completely cooled, it won’t need the plastic wrap directly on it again.
The Best Vanilla Flavor: High-quality vanilla will lend a richer flavor to your pudding! If you feel adventurous, add some vanilla bean paste or the caviar from inside a vanilla bean.
Topping Ideas: Sliced strawberries, sliced bananas, raspberries, blueberries, blackberries, granola, mini chocolate chips, shredded coconut, Nilla Wafers, and graham crackers are just a few of my many favorites! The possibilities are endless. If you really want to make your pudding indulgent, try a drizzle of chocolate sauce or caramel on top!
Storing Leftover Pudding
The best thing about making a big batch of homemade vanilla pudding is that you can keep it in the fridge and enjoy it for days to come!
In the Refrigerator: Store in the fridge in an airtight container for up to 5 days.
More Tasty Pudding Recipes
I’ve rounded up a few more creamy and delicious pudding recipes for you to try! They’re all super easy to make but so incredibly satisfying. I know you’ll love them as much as I do! Find my full list of pudding recipes here.
If you're looking for a tried and true vanilla pudding recipe, this is it! This homemade vanilla pudding is perfectly sweet, silky smooth, and really easy to make!
Mix the sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
Heat over medium, whisking constantly until the mixture thickens and bubbles, which takes about 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes all while still whisking constantly.
Remove from the heat and whisk in the butter and vanilla. Pour into a heat-proof container and press a layer of plastic wrap to the top of the pudding, making sure the plastic wrap makes contact with all of it in order to prevent a film forming as it cools.
Chill in the fridge for 4 hours, or overnight.
Before serving, stir the pudding well. Transfer to serving dishes, if desired. Top with toppings of your choice.
These pumpkin chocolate chip bars are the perfect fall treat! They bring in that classic pumpkin flavor with their soft and delicious texture and chocolaty taste. I bet you won’t be able to stop at just one!
I love a good pumpkin treat… It may actually be the entire reason why fall is a favorite season of mine! If you love pumpkin treats too then, you have to try out these super easy pumpkin cookies, this delicious pumpkin dump cake, and these pumpkin cinnamon rolls!
What is a Pumpkin Chocolate Chip Bar?
This pumpkin chocolate chip bar recipe is SO good!! If you love a soft and delicious dessert that melts in your mouth and is delicious and sweet… Then these dessert bars are for you! They are easy to make and similar to pumpkin chocolate chip cookies but in a bar form! Not only that, they are even easier to make!
This recipe is simple, and you probably already have all of the ingredients in your pantry! Especially if you are like me and stock up on pumpkin puree at the beginning of every fall season! These are perfect for bringing to any gathering because you can cut them up to be whatever size you want! My kids love helping me bake these, but they love eating them with me even more!
Ingredients in Pumpkin Chocolate Chip Bars
Aside from the obvious ingredients of pumpkin and chocolate chip, these delicious dessert bars have pantry staple ingredients. They are so simple, yet they pack a punch with the flavor! Check out the recipe card at the bottom of the post for exact measurements.
Butter: I used unsalted butter when baking this recipe.
Dark Brown Sugar: Brown sugar always needs to be packed when you measure it. And trust me, you don’t want to miss out on one bit of this delicious flavor!
Granulated Sugar: This brings in an added sweet flavor to the pumpkin puree.
Ground Cinnamon: Can you even have a fall dish without some cinnamon??
Ground Ginger: The ginger brings in that deep, earthy flavor that goes so well with the other spices.
Ground Cloves: They bring in that warm, spice flavor that we see make its debut every year around fall.
Salt: This enhances all of the flavors in the bars.
Vanilla Extract: I love adding in a splash of vanilla flavor!
Baking Powder: This helps achieve that deliciously soft texture.
Egg: I use large eggs that are at room temperature before mixing them in.
Pumpkin Puree: You do NOT want to mix this up with pumpkin pie filling! Make your own pumpkin puree with this recipe or stock up at the beginning of the season!
Flour: I used all-purpose flour in this recipe.
Semi-Sweet Chocolate Chips: You can also use milk chocolate chips or even dark chocolate if that’s what you prefer!
How to Make Homemade Pumpkin Chocolate Chip Bars
If you are looking for a delicious pumpkin chocolate chip cookie variation, then you have come to the right place! This recipe has all of your favorite fall spices that will keep you coming back for more!
Prep: Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving a 2-inch overhang on the sides. Spray the parchment with nonstick cooking spray and set aside.
Whisk and Combine: Whisk together the melted butter, brown sugar, and granulated sugar in a large bowl. Add the cinnamon, ginger, cloves, salt, vanilla, baking powder, egg, and pumpkin puree. Mix until combined.
Stir in Chocolate Chips: Add the flour and mix again until thoroughly combined. Fold in the chocolate chips and use a spatula to stir until the chips are evenly distributed throughout the batter.
Bake: Spread the batter evenly in the prepared baking dish. Bake for 45-50 minutes, or until a toothpick comes out the center leaving only a few crumbs behind.
Cool: Let cool completely before slicing to allow them to finish setting up.
Variations
There are a few things that you can do to change up these pumpkin chocolate chip bars. I like to make them often, so it’s nice to have a few tricks in my pocket to make them different every time!
Chocolate Chips: I love using mini chocolate chips, milk chocolate chips, or even dark chocolate chips in these dessert bars! They taste so delicious.
Add some Frosting: You can never go wrong with adding a glaze to a dessert; these are no exception! Try making this delicious cream cheese frosting and drizzling some on top. It will add in a delicious flavor!
Can I Make These Ahead of Time?
Yes! I love making these pumpkin chocolate chip bars ahead of time. They are so easy and they store well in the freezer!
In the Freezer: Once your bars have cooled, you can put them in an airtight container. Put some parchment paper between each layer, so they don’t stick together. You can freeze them for about 2-3 months. Thaw them on the counter or overnight in your fridge!
These pumpkin chocolate chip bars are the perfect fall treat! They bring in that classic pumpkin flavor with their soft and delicious texture and chocolaty taste. I bet you won't be able to stop at just one!
Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper, leaving a 2-inch overhang on the sides. Spray the parchment with nonstick spray and set aside.
Whisk together the melted butter, brown sugar, and granulated sugar in a large bowl. Add the cinnamon, ginger, cloves, salt, vanilla, baking powder, egg, and pumpkin puree. Mix until combined.
Add the flour and mix again until thoroughly combined. Add the chocolate chips and use a spatula to stir until the chips are evenly distributed throughout the batter.
Spread the batter evenly in the prepared baking dish. Bake for 45-50 minutes, or until a toothpick comes out the center leaving only a few crumbs behind.
Let cool completely before slicing to allow them to finish setting up.
This decadent dessert is everything you love about German chocolate cake in one easy-to-make pie! Layers of chocolate custard, perfectly sweet shredded coconut, and salted pecans all in a golden, flaky crust. It’s the perfect addition to your Thanksgiving table!
With the holidays just around the corner, it’s time to start thinking about what desserts you want to serve alongside your meals! You really can’t go wrong with a delicious homemade pie. A few more incredible recipes to try are this banana cream pie, pistachio cream pie, and coconut cream key lime pie. They’re all creamy, delicious, and so easy to make!
Coconut Pecan German Chocolate Pie Recipe
German chocolate is one of my absolute favorite cake flavors. There’s just something about the combination of milky chocolate and sweet, shredded coconut that is to die for! When I first tried this pie I was blown away. It’s everything you love about German chocolate cake but in creamy, decadent pie form! (To be honest, I never thought that anything could be better than traditional German chocolate cake, but I think this pie has it beat.)
Honestly, this German chocolate pie is everything you could want from a dessert. It’s rich and chocolatey while still being light and fluffy! You’re going to absolutely love the custard filling! And did I mention that the topping is made with shredded coconut, butter, brown sugar, and condensed milk? It’s every dessert lover’s dream and the perfect remedy for a sweet tooth.
German Chocolate Pie Ingredients
Here’s everything you’ll need to put this insanely good pie together! German chocolate pie uses a lot of standard baking ingredients to make your life a little easier! Note: exact measurements can be found in the recipe card below.
Cooked Pie Crust: You can use a premade crust or make your own from scratch using my recipe here. Note: since this is a cream pie and there’s no baking involved, you’ll want to make sure your crust is blind-baked and not raw.
Milk Chocolate Chips: Give the custard its perfect chocolatey flavor. You can also use dark chocolate chips if you’d like!
Butter: Adds richness and makes the texture of the filling extra creamy!
Sugar: Granulated sugar makes the filling nice and sweet.
Cornstarch: Helps the filling solidify.
Whole Milk: Adds creaminess and makes the chocolate filling nice and smooth.
Egg Yolks: Bind all of the ingredients together and make the filling smooth and silky!
Vanilla Extract: Vanilla makes everything better! Add some in for a deeper, sweeter flavor.
Topping
Brown Sugar: For smoky, sweet flavor.
Heavy Whipping Cream: Coats the flaked coconut in creamy, fluffy goodness!
Sweetened Condensed Milk: You know the dessert is good if condensed milk is an ingredient. This adds flavor and a creamy texture to the topping!
Butter: Adds richness and flavor.
Large Egg Yolks: Help all of the topping ingredients to bind together.
Sweetened Coconut Flakes: A must-add for that classic German chocolate flavor!
Vanilla Extract: Use pure vanilla extract if you can for the best flavor.
Salted Pecans: Chopped pecans add a boost of flavor and texture. You can also use chopped walnuts if you’d like!
How to Make German Chocolate Pie
This German chocolate pie is so easy to make! It’s also perfect for making ahead – this gives it plenty of time to chill and set so you can cut it into nice, uniform pieces!
To Make the Filling:
Melt Chocolate and Butter: In a microwave, melt the chocolate and butter together in 10-15 second increments, stir until smooth.
Prepare Hot Mixture: In a saucepan, mix sugar and cornstarch, whisk in the whole milk, and cook over medium heat until thickened and bubbly. Reduce heat to low and cook for an additional 2 minutes, stirring constantly. Remove from heat.
Add Egg Yolks: In a separate bowl mix a small amount of hot mixture with egg yolks. Once incorporated add the egg yolk mixture to the rest of the hot mixture in your pan and whisk constantly, bringing to a gentile boil. Mix for 2 additional minutes, remove from heat.
Combine: Whisk in your chocolate butter mixture and vanilla, stir until well combined. Pour into your baked pie crust. Let setup completely before putting the topping on.
To Make the Topping:
Sugar and Cream Mixture: In a small saucepan combine brown sugar, heavy whipping cream, and sweetened condensed milk. Bring mixture to a gentle boil over medium heat, stir until sugar has dissolved. Remove from heat.
Add Egg Yolks: In a separate bowl whisk egg yolks and a small amount of hot mixture together, once combined add it all back into the saucepan and return to the stove. Cook for 2-3 minutes on medium heat, stirring constantly until it thickens. Remove from heat.
Mix In Remaining Ingredients: Add in your vanilla, shredded coconut, and salted pecans. Cool for 10 minutes then pour over the top of your chocolate filling.
Garnish: (Optional) Top with additional shredded coconut and chopped pecans.
Extra Tips and Tricks
These are just a few extra tips on how to customize and perfect your German chocolate pie! I know you’ll love this recipe just as much as I have! It’s quickly rising in the ranks on my list of favorite pies.
Melt Chocolate Slowly: When melting the chocolate and butter together, be sure to do so in small increments, only 10-15 seconds at a time stirring each time. Melting it too quickly can burn your chocolate.
Let the Filling and Topping Chill: Allow your filling to cool in the fridge while preparing the topping so it can set up before you put the topping on. Remember to cool topping for 10 ish minutes before putting it on your pie.
Add Flaked Salt: If you want a salted caramel effect, add some salt to your topping, to taste.
Use a Deep Pie Pan: Using a deeper pie pan is best for this recipe, if you want to use a shallower pan cut the filling recipe in half.
Make a Homemade Crust: If you really want to take this recipe to the next level, try using my grandma’s perfect pie crust recipe! I also have a post on how to blind-bake a pie crust, which is a necessity for any cream-based pies you’ll make this season!
Switch Out Chocolate Chips: This recipe uses milk chocolate chips, if you want a less sweet filling you can substitute for semi-sweet or even dark chocolate, depending on your preferences.
Storing Leftovers
This pie stores great covered in the fridge. It can be made the night before serving and kept chilled in the fridge until you’re ready to serve it!
In the Refrigerator: Your German chocolate pie will last for up to 4 days in the fridge. Store in an airtight container or wrapped in plastic wrap.
Looking for More German Chocolate?
If you’re as obsessed with the flavor of German chocolate as I am, boy do I have some recipes for you to try! These are a fun twist on classic German chocolate cake and filled with all the mouthwatering chocolate coconut flavor you crave! They’re super easy to throw together and will have the whole family wanting more.
This decadent dessert is everything you love about German chocolate cake in one easy-to-make pie! Layers of chocolate custard, perfectly sweet shredded coconut, and salted pecans all in a golden, flaky crust. It's the perfect addition to your Thanksgiving table!
Course Dessert
Cuisine American
Keyword german chocolate pie, german chocolate pie recipe
Prep Time 1hour30minutes
Cook Time 20minutes
resting time 30minutes
Total Time 2hours20minutes
Servings 8people
Calories 645kcal
Author Alyssa Rivers
Ingredients
1cooked pie crust in 9” pie pana deep pan is best for this recipe
Filling
1 ½cupsmilk chocolate chips
2tablespoonsbutter
⅔cupssugar
½cupcornstarch
3cupswhole milk
4large egg yolks
2teaspoonsvanilla extract
Topping
⅓cupbrown sugarpacked
½cupheavy whipping cream
⅓cupsweetened condensed milk
¼cupbuttercubed
2large egg yolks
1 ½cupssweetened coconut flakes
1tablespoonvanilla extract
⅔cupsalted pecanscoarsely chopped
Instructions
Filling
In a microwave, melt the chocolate and butter together in 10-15 second increments, stir until smooth.
In a saucepan mix sugar and cornstarch, whisk in the whole milk and cook over medium heat until thickened and bubbly. Reduce heat to low and cook for an additional 2 minutes, stirring constantly. Remove from heat.
In a separate bowl mix a small amount of hot mixture with egg yolks. Once incorporated add the egg yolk mixture to the rest of the hot mixture in your pan and whisk constantly, bringing to a gentile boil. Mix for 2 additional minutes, remove from heat.
Whisk in your chocolate butter mixture and vanilla, stir until well combined. Pour into your baked pie crust. Let setup completely before putting the topping on.
Topping
In a small saucepan combine brown sugar, heavy whipping cream, and sweetened condensed milk. Bring mixture to a gentle boil over medium heat, stir until sugar has dissolved. Remove from heat.
In a separate bowl whisk egg yolks and a small amount of hot mixture together, once combined add it all back into the saucepan and return to the stove. Cook for 2-3 minutes on medium heat, stirring constantly until it thickens. Remove from heat.
Add in your vanilla, shredded coconut, and salted pecans. Cool for 10 minutes then pour over the top of your chocolate filling.
Optional: top with additional shredded coconut and chopped pecans.
Loaded baked potato soup is hands down the best potato soup that I have ever had. Creamy and delicious with all the goodness of a baked potato, made right in your slow cooker!
Fall is THE time for soup!! The crisp air just calls for me to make it at least once a week. This means I need a lot of recipes on hand! If you love soup, you have to try this Minestrone Soup, this delicious Tomato Basil Soup, and this family favorite, Award Winning Cheeseburger Soup!
Slow Cooker Loaded Baked Potato Soup Recipe
Loaded baked potato soup recipe is one of my very favorites! Slow cooker soups are just what is needed to stay warm inside when it is cold outside. It is my favorite all-time soup that is so simple to make, and the slow cooker does all the work. Soup is one of my favorite go-to recipes in the winter, and this loaded baked potato soup recipe is at the top of that list. Soup is comfort in a bowl!
The recipe really is a home run. It’s simple and easy AND loaded with tender, diced potatoes in a creamy soup broth with so much flavor from the bacon and onions. This soup is perfect for dipping, which is why you need some dinner rolls or french bread to go with it. If you like a really smooth texture, then you can also just blend this up in your food processor! It comes out so delicious and creamy.
Baked Potato Soup Ingredients
Loaded baked potato soup is perfect for adding on all of the toppings. Pile it on with cheese, bacon, and green onions, and you are good to go! Best. Soup. Ever. Check out the recipe card at the bottom of the post for exact measurements.
Potatoes: You can use russet potatoes, yellow golden or red potatoes for this soup. They hold together and don’t become mushy in the slow cooker.
Onion: Chopped up to your preference. I like them smaller so then I can have a little bit of that flavor in every bite!
Chicken Broth: Add in for a smooth, flavorful broth. You can also use vegetable broth or beef broth if that’s what you have on hand.
Butter: I used unsalted butter in this recipe.
Flour: All-purpose flour works the best for this soup. It is used to help thicken up the base of the soup.
Sour Cream: This adds a delightful flavoring that creates a rich and creamy broth.
Heavy Cream: If you would like a lighter soup, try half and half instead. You can make it from home using this simple recipe!
Salt and Pepper: Add these in to your liking to enhance all of the flavors in the soup!
Optional Toppings: Bacon, cheddar cheese, and green onions are really what take this from regular potato soup to baked potato soup!
How to Make Baked Potato Soup
This loaded baked potato soup recipe is perfect for an easy dinner meal. Once it’s done cooking, then you can add in the best part… The toppings! Your family will love how they can make it their own.
Combine and Cook: Add potatoes, diced onions, and chicken broth to your slow cooker. Cook on low for 4-6 hours or high for 3-4 until potatoes are tender.
Make the Roux: Melt the butter in a medium saucepan about 30 minutes before it is done. Whisk in flour and cook until bubbly. Slowly add heavy cream and sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in the crockpot for 20-30 more minutes.
Serve warm: Add on some toppings, serve and enjoy!
Additional Toppings
It is fun to add toppings to make soup just the perfect combination. Mix and match your favorite toppings to make the best and ultimate slow cooker loaded potato soup recipe.
Bacon bits: If you prefer to buy the bacon bits instead of cooking your bacon beforehand, you can! It’s a great way to simplify the recipe.
Shredded cheese: Instead of cheddar, you could try Colby Jack, American or even mozzarella!
Sour cream: Add an additional drop of sour cream to the top of your soup. It’s delicious!
Diced avocado: This is perfect for adding that extra texture and flavor.
Cooked Corn Kernels: Such a fun way of adding a southern twist to the soup.
Croutons: These add in a delicious crunchy texture. You can even make them at home with this recipe!
Chives: Green chives never looked so good on this creamy baked potato soup.
Tips for Loaded Baked Potato Soup
Check out a few ways that you can make substitutions in this soup to make it work better for you and your family.
For a creamy potato soup: Cook the potatoes ahead of time until they are tender. Once they are tender, blend or mash the potatoes until smooth and creamy. Add to the slow cooker.
Mashing potatoes: Use a fork, blender or a potato masher to blend potatoes together.
Gluten Free: This loaded baked potato soup can be made gluten-free by substituting the flour mixture with cornstarch to thicken the soup.
Less salt: Substitute low-sodium chicken broth and bacon as a topping to help control the amount of salt in the soup.
Low Fat: Instead of using heavy cream you can substitute half and half for a low-fat option.
How to thicken soup: Using flour and butter to make a roux helps thicken the potato soup at the end of its cooking time. Simply add the roux to the ending of the soup and let cook for another 20 to 30 minutes to thicken.
Storing Leftovers
This loaded baked potato soup makes fantastic leftovers! You can even double the batch and freeze some for a later day!
In the Refrigerator: Once your soup has cooled, then you can store it in an airtight container and put it in the fridge. It will last about 3-4 days.
In the Freezer: You can make this soup ahead of time and freeze it for later! Once it has cooled, then you can place it in a ziplock bag and lay it flat. It will last for about 3 months!
To Reheat: If you are reheating from frozen, then take your soup out the night before and let it thaw in the fridge overnight. Then, you can either reheat it on your stove or in your slow cooker until it is warmed through
More Delicious Slow Cooker Soup Recipes
Cooking soup in a slow cooker is the way to go! They are so great to bring to any gatherings or parties because they are easy to transport, stay warm and feed a lot of people! Here are some more favorites that I love!
Loaded baked potato soup is hands down the best potato soup that I have ever had. Creamy and delicious with all the goodness of a baked potato, made right in your slow cooker!
Add potatoes, diced onions, and chicken broth to your slow cooker. Cook on low for 4-6 hours or high for 3-4 until potatoes are tender.
About 30 minutes before it is done, In a medium saucepan, melt the butter. Whisk in flour and cook until bubbly. Slowly add heavy cream, and sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in the slow cooker for 20-30 minutes.
Serve with toppings, or you can also stir them all into the soup. Enjoy!
These moist and tender pumpkin pie cupcakes are all of the things you love about pumpkin pie, just bite-sized! Topped with amazing cream cheese whipping cream, these will be the BEST cupcakes you’ll ever eat!!
Pumpkin Pie Cupcakes With Whipped Cream Cheese Frosting
These super simple pumpkin pie cupcakes taste just like a pie with their amazing custard-like texture. You won’t believe it’s cake! Once they’re topped with the light and airy cream cheese whipped topping they become absolutely irresistible. As you start to plan for your Thanksgiving dessert lineup… I would definitely recommend giving these tasty cupcakes a chance! You won’t regret it!
When you want the perfect fall dessert but don’t want it too heavy, this is the recipe for you. These pumpkin pie cupcakes are the ideal size for an individual serving that will taste and feel indulgent without overdoing it. It’s a flawless combination of sweetness and spice, sure to satisfy everyone! If you need more tasty pumpkin dessert recipes in your life, you can find my full list here!
A Reader’s Review
So delicious! Everyone loved how tasty the pumpkin cupcakes were. I loved how moist and so closely it tasted like pie. They were heavy too! Lol. My new favorite!!!
Dianna Ramirez
Pumpkin Pie Cupcake Ingredients
These pumpkin pie cupcakes look like they take a ton of ingredients but you’ll have most of them in your pantry all ready to go! This makes them super easy to throw together. Check out the recipe card at the end of the post for exact measurements.
Pumpkin Puree: You can use canned puree or make your own! (See below) Be sure to use pure pumpkin puree and not pumpkin pie filling.
Sugar: White sugar works great here.
Eggs: Use large or even extra large eggs for the best height in your cupcakes.
Vanilla: Imitation is ok here, the real deal is always the best, but it can be pricey.
Evaporated Milk: Adds moisture and sweetness to the cake.
Flour: All-purpose flour or unbleached flour are both fine.
Salt: Enhances the overall flavor of your cupcake batch!
Baking Powder and Baking Soda: These are leavening agents necessary to help the cupcakes rise.
Spices: I used ground cinnamon, ginger, and cloves for that perfect warmth and fall spice. You can also use pumpkin pie spice!
Whipped Cream Cheese Frosting
This frosting is like the crown sitting on royalty. Creamy and silky smooth, it’s the perfect topping to the perfect cupcake.
Cream Cheese: Full fat or ⅓ less fat cream cheese can both be used with success.
Sugar: Helps to mellow the tanginess of the cream cheese and make it sweet.
Whipping Cream: Heavy whipping cream will give you nice, rich topping. Don’t buy Cool Whip-type topping.
How to Make Pumpkin Pie Cupcakes
These pumpkin pie cupcakes come together so easily! With the best fall flavor, you’re going to want them on repeat all season!
Preheat Oven, Prep Pan: Preheat oven to 350 degrees F and line a 12 muffin tin with liners.
Mix Batter: In a medium-sized bowl whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk. In another bowl sift together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Add the dry ingredients to the wet ingredients and stir until incorporated.
Bake: Fill each muffin cup with ⅓ cup of the pumpkin batter. Bake for 20 minutes.
Chill: Let cool and refrigerate for at least 30 minutes.
Cream Cheese Frosting: Beat the cream cheese and sugar together until smooth and creamy. Add the heavy whipping cream and continue to beat until stiff peaks form.
Tips and Tricks
Here are a few extra ways to get these irresistible pumpkin pie cupcakes tasting as delicious as possible! They’re so moist and flavorful, you may even like them more than traditional pumpkin pie!
Make Your Own Pumpkin Puree: Using fresh pumpkin puree will take the flavor of your cupcakes to the next level! You can find my full recipe here. Not only is it super easy to make homemade pumpkin puree, but it comes in handy for so many different fall recipes! Pumpkin pudding cake and these mini pumpkin pies are just a couple of my favorites to use it in.
Don’t Overmix Your Batter: Only mix your batter together until smooth. If you overmix it, gluten may develop and cause your cupcakes to be hard, dense, and rubbery.
Use Room Temperature Wet Ingredients: If you want cupcake batter that’s smooth and free of lumps, make sure your eggs, dairy, and pumpkin puree are at room temperature before you use them! Note: the only thing you’ll want to keep chilled is your heavy cream. The cool temperatures help it whip up nicely.
Storing Leftovers
These pumpkin pie cupcakes are so good, we never have leftovers at my house. If by some chance you do, (lucky!) here’s how to keep them tasting fresh and delicious!
Fridge: Store in an airtight container in the fridge for up to a week. (Although I doubt they’ll last that long!)
Freeze: Don’t frost the cupcakes if you plan on freezing them. They’ll last up to 3 months in an airtight container or freezer bag. Thaw on your counter 3-4 hours before frosting and serving.
More Delicious Cupcake Recipes
There’s nothing better than homemade cupcakes! Their flavor is irresistible and they’re perfect for feeding large crowds. I’ve gathered a few more of my favorite cupcake recipes for you to try out at your next fall party!
These moist and tender pumpkin pie cupcakes are all of the things you love about pumpkin pie, just bite-sized! Topped with amazing cream cheese whipping cream, these will be the BEST cupcakes you'll ever eat!!
Course Dessert
Cuisine American
Keyword pumpkin pie cupcake recipe, pumpkin pie cupcakes, whipped cream cheese frosting
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Servings 12
Calories 319kcal
Author Alyssa Rivers
Ingredients
15ozcan pumpkin puree
3/4cupsugar
2eggs
1tspvanilla
3/4cupevaporated milk
2/3cupflour
1/4tspsalt
1/4tspbaking powder
1/4tspbaking soda
1teaspoonground cinnamon
½teaspoonground ginger
¼teaspoonground cloves
Cream Cheese Whipping Cream:
8ouncecream cheese
1/2cupsugar
1 1/2cupswhipping cream
Instructions
Preheat oven to 350 degrees and line a 12 muffin tin with liners.
In a medium sized bowl whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk. In another bowl sift together flour, salt, baking powder, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the wet ingredients and stir until incorporated.
Fill each muffin tin with ⅓ cup of the pumpkin batter. Bake for 20 minutes.
Let cool and refrigerate for at least 30 minutes.
TO make the cream cheese whipping cream beat the cream cheese and sugar together until smooth and creamy. Add the heavy whipping cream and continue to beat until stiff peaks form.
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All of the goodness of lasagna is packed into this hearty and delicious soup! Filled with noodles, ground beef, marinara and cheese, this is a soup that your family will love!
Fall is my favorite time of year because it can only mean one thing… Soup season! This lasagna soup pairs perfectly with a nice fresh salad and either this Homemade Easy Cheesy Garlic Bread or this delicious Focaccia for the perfect homecooked meal.
Lasagna Soup
Lasagna is always a huge hit at my house! So when I made the soup version of it, my kids went crazy! This soup is packed with all of the goodness of lasagna. Tender noodles, savory meat, flavor-packed broth, and gooey cheese. It is divine! Both soup and lasagna are classic comfort foods, and I’ve combined them into the ultimate mega comfort dish, lasagna soup!
Lasagna soup has a delightful creamines to it in addition to that classic lasagna flavor. Your family will love this twist on the classic, plus it’s super simple and easy to make. And… one of the best parts about Italian food, in general, is it tastes even better the second day after all the flavors meld together. It’s a perfect homemade meal.
Soup Ingredients
Lasagna is classic homey comfort food that everyone loves. Putting it in soup form is absolutely irresistible!
Lasagna Noodles: This keeps this dish classic! Break up the noodles into bite-sized pieces so that you can have some n every bite!
Oil: Olive Oil is a classic in Italian cooking.
Onion: Chop the onion up into small pieces so that the flavor gets distributed throughout the dish.
Ground Beef: You can also use ground turkey or ground sausage, depending on what you prefer.
Garlic: I like to use fresh, but garlic from a jar will also work in a pinch. ½ a teaspoon of minced garlic equals about one clove of garlic.
Oregano: This is the must-have spice in lasagna!
Tomato Paste: The tomato paste adds richness and depth to the tomato flavor.
Chicken Broth: You can also use beef or vegetable broth in lasagna soup!
Crushed Tomatoes: If you want bigger pieces, you can use diced tomatoes, but my kids like them small.
Chopped Fresh Basil: Fresh basil add such a nice bright flavor.
Grated Parmesan: Parmesan adds a delicious flavor and texture.
Heavy Cream: You can also use half and half. check out my half and half recipe so that you don’t have to run to the store!
Putting Lasagna Soup Together
Boil: Cook the lasagna noodles according to the directions and drain, drizzle with a bit of olive oil to prevent sticking.
Sauté: n a large pot add 1 Tablespoon of oil and suge the onion till softens.
Cook: Add the ground meat, garlic, oregano and cook till meat is brown and cooked through. Add the tomato paste and stir for 2 min.
Simmer: Pour in the chicken broth, tomatoes, and a cup of water, cover and bring to simmer. Uncover and cook, till slightly reduced about 10 min. Stir in the noodles, basil, parmesan, and heavy cream, and heat for about 2 min.
Garnish: Top with more fresh basil, ricotta, and parmesan if desired.
Cooking Tips and Tricks
I want you to enjoy this lasagna soup every time that you cook it! Here are some tips and trick for it to turn out perfectly.
Noodles: I cook the noodles separately to keep them from getting overly cooked and mushy. Add the noodles to the soup right before serving. The soup can sit on the stove for a while simmering, but don’t add the noodles till right at the end.
Cook in the Soup: You can cook the noodles in the soup. Add them once you bring the broth to a simmer. Add one extra cup of water to compensate for what the noodles absorb.
Meat: Use your favorite type of meat here. Italian sausage, spicy sausage or ground pork, turkey, chicken, and beef all will work in this recipe.
Cheese: Feel free to add different cheeses to garnish. Romano, asiago, or mozzarella are all favorites.
Mix up the Pasta: Don’t have lasagna noodles? Don’t fret. You can use any type of pasta to make this soup. Use whatever you have on hand.
Storing Lasagna Soup
As I said, Italian food stores amazingly and almost taste better the next day! Here is how you can enjoy your lasagna soup for lunch or dinner the next day!
In the Refrigerator: If you know you’re going to have leftovers keep your noodles separate from the rest of the soup so that the noodles don’t soak up extra broth and become super soft and mushy. Store the soup and pasta in separate airtight containers in the fridge for up to 3-4 days.
In Freezer: Lasagna soup also freezes well. Again store the soup and noodles separately in freezer-safe containers for up to 3 months. Thaw in the fridge overnight
ToReheat: Warm up the soup in a saucepan on the stove over medium heat. Once heated through you can stir in the noodles and heat thoroughly, about 5-10 minutes.
More Delicious Lasagna Recipes
Lasagna in any form is delicious… even chocolate lasagna! Yes, you read that right! I have you covered from vegetarian lasagna to classic lasagna to dessert lasagna! You must try them all!!
Cook the pasta according to the package directions. Drain and drizzle with a little bit of olive oil.
Add 1 Tablespoon olive oil in a large pot and heat over medium-high heat. Add the onion to cook until it starts to soften. Add the ground beef, garlic, and oregano and continue to cook until the meat is brown and cooked throughout. Add the tomato noodles, continue stirring, and cook for about 2 minutes.
Add the chicken broth, tomatoes, and 1 cup of water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan, and heavy cream. Simmer for two more minutes.
Serve in bowls and garnish with chopped basil, ricotta cheese, and parmesan if desired.
Updated on September 28, 2022 Originally Posted on February 16, 2015
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
