Category: Deserts

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

1. 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

1. 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.
2. Fill: Use a large scoop to fill each cupcake liner until they are just about full.
3. 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.
4. Top: Top the chilled mini pumpkin cheesecakes with whipped cream and dust with ground cinnamon.

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!

Desserts

Death by Chocolate Cheesecake

Desserts

No-Bake Banana Cream Cheesecake

Cheesecake

No Bake Key Lime Cheesecake

Desserts

Tiramisu Cheesecake

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Mini Pumpkin Cheesecakes

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

Prep Time 10 minutes

Cook Time 25 minutes

Chill Time 3 hours

Total Time 3 hours 35 minutes

Servings 12 Cheesecakes

Calories 223kcal

Author Alyssa Rivers

Ingredients

Crust

• 1 Cup Graham Cracker Crumbs
• 4 Tablespoons Salted Butter Melted
• 3 Tablespoons Sugar

Cheesecake Filling

• 12 Ounces Cream Cheese Softened
• ¾ Cup Pumpkin Puree
• 1 Teaspoon Vanilla Extract
• ½ Cup Granulated Sugar
• 1 Teaspoon Pumpkin Pie Spice
• 2 Large Eggs
• Whipped Cream for Topping
• Ground Cinnamon for topping

Instructions

• 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.

Nutrition

Calories: 223kcal | Carbohydrates: 20g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 177mg | Potassium: 94mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2920IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

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!

When you’re craving something sweet, nothing is quite as satisfying as some creamy homemade pudding! Try this homemade tapioca pudding, rice pudding, or copycat Magnolia Bakery banana pudding next!

The Best Homemade Vanilla Pudding Recipe

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!

1. Mix Ingredients Together: Mix the sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
2. 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.
3. 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.
4. Chill: Chill in the fridge for 4 hours, or overnight.
5. 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!

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.

Desserts

Pumpkin Pudding Cake

Breakfast

Easy Chia Pudding

Desserts

Sticky Toffee Pudding

Desserts

Lemon Pudding Cake

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Homemade Vanilla Pudding

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!

Course Dessert

Cuisine American

Keyword homemade pudding recipe, homemade vanilla pudding recipe, vanilla pudding recipe

Prep Time 5 minutes

Cook Time 10 minutes

Chill Time 4 hours

Total Time 4 hours 15 minutes

Servings 4 People

Calories 285kcal

Author Alyssa Rivers

Ingredients

• ½ cup granulated sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 2 ¼ cup whole milk
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1 ½ teaspoons vanilla extract

Instructions

• 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.

Nutrition

Calories: 285kcal | Carbohydrates: 37g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 204mg | Potassium: 220mg | Fiber: 0.1g | Sugar: 32g | Vitamin A: 527IU | Calcium: 183mg | Iron: 0.3mg

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!

1. 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.
2. 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.
3. 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.
4. 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.
5. Cool: Let cool completely before slicing to allow them to finish setting up.

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Pumpkin Chocolate Chip Bars

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! 

Course Dessert

Cuisine American

Keyword pumpkin chocolate chip bars

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings 16 Servings

Calories 384kcal

Author Alyssa Rivers

Ingredients

• 1 cup unsalted butter melted
• 1 cup dark brown sugar packed
• ½ cup granulated sugar
• 1 ½ teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• 3/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1 egg room temperature
• 1 cup pumpkin puree (Not pumpkin pie filling)
• 2 ¼ cups all-purpose flour
• 2 cups semi-sweet chocolate chips

Instructions

• 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.

Nutrition

Calories: 384kcal | Carbohydrates: 47g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 122mg | Potassium: 232mg | Fiber: 3g | Sugar: 28g | Vitamin A: 2764IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 3mg

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.
• 9-Inch Pie Pan: A deep pan is best for this recipe!

Filling

• 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:

1. Melt Chocolate and Butter: In a microwave, melt the chocolate and butter together in 10-15 second increments, stir until smooth.
2. 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.
3. 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.
4. 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:

1. 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.
2. 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.
3. 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.
4. Garnish: (Optional) Top with additional shredded coconut and chopped pecans.

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.

Desserts

Awesome German Chocolate Cake

Desserts

German Chocolate Cookies

Desserts

German Chocolate Fudge

Desserts

German Chocolate Thumbprint Cookies

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German Chocolate Pie

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 1 hour 30 minutes

Cook Time 20 minutes

resting time 30 minutes

Total Time 2 hours 20 minutes

Servings 8 people

Calories 645kcal

Author Alyssa Rivers

Ingredients

• 1 cooked pie crust in 9” pie pan a deep pan is best for this recipe

Filling

• 1 ½ cups milk chocolate chips
• 2 tablespoons butter
• ⅔ cups sugar
• ½ cup cornstarch
• 3 cups whole milk
• 4 large egg yolks
• 2 teaspoons vanilla extract

Topping

• ⅓ cup brown sugar packed
• ½ cup heavy whipping cream
• ⅓ cup sweetened condensed milk
• ¼ cup butter cubed
• 2 large egg yolks
• 1 ½ cups sweetened coconut flakes
• 1 tablespoon vanilla extract
• ⅔ cup salted pecans coarsely 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.

Nutrition

Calories: 645kcal | Carbohydrates: 77g | Protein: 9g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 206mg | Sodium: 202mg | Potassium: 290mg | Fiber: 3g | Sugar: 65g | Vitamin A: 936IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 1mg

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 and cream cheese were just made to go together. For more of this match made in heaven, try these pumpkin cheesecake snickerdoodles, pumpkin cream cheese thumbprint cookies, or these to-die-for pumpkin cream cheese truffles!

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!

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!

1. Preheat Oven, Prep Pan: Preheat oven to 350 degrees F and line a 12 muffin tin with liners.
2. 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.
3. Bake: Fill each muffin cup with ⅓ cup of the pumpkin batter. Bake for 20 minutes.
4. Chill: Let cool and refrigerate for at least 30 minutes.
5. 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.

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!

Desserts

Carrot Cake Cupcakes with White Chocolate Cream Cheese Fro…

Desserts

Caramel Apple Cupcakes

Desserts

Churro Cupcakes

Desserts

Chocolate Pumpkin Cupcakes with Cinnamon Pumpkin Cream Che…

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Pumpkin Pie Cupcakes

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 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 12

Calories 319kcal

Author Alyssa Rivers

Ingredients

• 15 oz can pumpkin puree
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 3/4 cup evaporated milk
• 2/3 cup flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves

Cream Cheese Whipping Cream:

• 8 ounce cream cheese
• 1/2 cup sugar
• 1 1/2 cups whipping 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.

Nutrition

Calories: 319kcal | Carbohydrates: 33g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 93mg | Sodium: 176mg | Potassium: 198mg | Fiber: 1g | Sugar: 24g | Vitamin A: 6284IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg

Don’t be fooled by the name, this impossible pie is one of the easiest pies you’ll ever make! Called “impossible” because it magically forms its own crust, you can have this pie ready for the oven in just 7 minutes. This pie is a classic for a reason- the creamy custard filling and crunchy topping are irresistible!

With the holidays coming up, pie recipes are definitely on my mind. We try to make at least one new pie flavor every year, and I think this impossible pie has made the menu! If you are looking for inspiration for this season’s pies, you’ve got to try my unique Caramel Apple Slab Pie or my famous classic Pumpkin Pie recipe. If you want to bring something a bit different to the table this fall season, be different with my Cherry Pie Bars– you won’t regret it!

Why is it Called Impossible Pie?

The Impossible Pie has been around for a long time! It is believed to be a very old Amish recipe, and may have been given the name “impossible” because it magically makes its own crust. The filling is a coconut custard (similar to a coconut cream pie) and as it bakes the coconut forms a lovely crunchy topping. After making this pie, I can see why it is a classic!

I love this recipe because it comes together in minutes, and is easy to bake. I think it’s also called “impossible” because it’s impossibly easy! You really just blend all of the ingredients in a blender, pour the batter in a pan (no, you don’t need a pie crust!) and bake! I like a topping on my coconut cream pie, so I also quickly whipped up some whipped cream. I never thought I could enjoy a coconut dessert more than my favorite Coconut Cream Cake, but this pie may have it beat!

Ingredients in Impossible Pie

My favorite thing about this recipe is this list of ingredients! It is so simple, and you probably already have these supplies in your fridge and pantry. I love how the simple desserts always end up becoming my favorites! See the recipe card below for exact measurements.

• Eggs: I always use large grade A eggs.
• Butter: I used unsalted in this recipe, and I would recommend you do too.
• Flour: All-purpose works the best in this recipe.
• Milk: Milk is necessary in this recipe because it gives it that creamy texture you need in a custard and helps the pie set up nicely.
• Granulated Sugar: I just used my pantry white granulated sugar for this recipe.
• Shredded Coconut: I used the sweetened kind because I love the flavor!
• Vanilla: Vanilla extract boosts the flavor of the milk and coconut, and really brings this pie to life!
• Nutmeg: Ground nutmeg is optional. I really like it in this pie because it gives it a warm holiday flavor, but you could easily leave it out.

How to Make Impossible Pie

These directions really couldn’t get any easier! It took me just 7 minutes to get this batter ready for the oven. I loved cutting into it and seeing the layers that separate while baking.

1. Preheat: Preheat the oven to 350℉ and grease a 9-10” pie dish.
2. Blend: Blend all the ingredients in the blender for 15 seconds, until well combined.
3. Bake: Pour the blended ingredients into the prepared pie pan and bake for 50-55 minutes, until the center of the pie is almost completely set and browned.
4. Cool: Allow the pie to cool to room temperature before chilling in the fridge for at least 2 hours before serving.

Other Quick and Easy Desserts

Homemade desserts are ALWAYS better than store bought, but sometimes you still need something quick and easy. I’ve rounded up some of my favorite desserts that are ready in minutes and pack tons of flavor. You’ll want to save these for the next time you need a fast and easy treat!

Desserts

Peach Dump Cake

Desserts

Cherry Pie Bars

Desserts

Neiman Marcus Bars

Desserts

Peanut Butter No Bake Cookies

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Impossible Pie

Don't be fooled by the name, this impossible pie is one of the easiest pies you'll ever make! Called "impossible" because it magically forms its own crust, you can have this pie ready for the oven in just 7 minutes. This pie is a classic for a reason- the creamy custard filling and crunchy topping are irresistible!

Course Dessert

Cuisine American

Keyword impossible pie, impossible pie recipe

Prep Time 7 minutes

Cook Time 50 minutes

Total Time 57 minutes

Servings 8 People

Calories 321kcal

Author Alyssa Rivers

Ingredients

• 4 large eggs
• ½ cup unsalted butter
• ½ cup all purpose flour
• 2 cups milk
• ⅔ cup granulated sugar
• 1 cup sweetened shredded coconut
• 1 ½ teaspoon vanilla
• ¼ teaspoon nutmeg optional

Instructions

• Preheat the oven to 350℉ and grease a 9-10” pie dish.
• Blend all the ingredients in the blender for 15 seconds, until well combined.
• Pour the blended ingredients into the prepared pie dish and bake for 50-55 minutes, until the center of the pie is almost completely set and browned.
• Allow the pie to cool to room temperature before chilling in the fridge for at least 2 hours before serving.

Nutrition

Calories: 321kcal | Carbohydrates: 31g | Protein: 6g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 86mg | Potassium: 173mg | Fiber: 1g | Sugar: 25g | Vitamin A: 572IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 1mg

Topped with oats, brown sugar, and cinnamon, these baked pears make the perfect low-calorie cobbler-like treat! Serve them with a side of ice cream for a delicious dessert, or eat them in the morning with some yogurt for a perfectly sweet start to your day.

Fall is one of my favorite seasons for baking! The house has finally cooled off enough to enjoy turning on the oven, and there are so many fresh fruits that taste even better baked. This baked pear dessert is similar to a cobbler, which just happens to be one of my fall favorites! If you want a really great fall cobbler recipe, try this Old Fashioned Apple Cobbler, or these delicious Mini Peach Cobblers. I can’t forget a new favorite of mine, this Strawberry Cobbler!

Baked Pears Recipe

I’ve had so many baked apples in my lifetime, I can’t believe it took me until now to try a baked pear. If you are a fan of simple and quick fruity desserts, this is the recipe for you! This baked pear packs all the flavors of a cobbler with half the work. I love how easy these were to whip up and how they absolutely blew away my guests. This recipe calls for 3 pears, which will make enough for 6 servings, but you can easily double this recipe to feed a crowd!

One of my favorite ways to enjoy ripe fruit in the fall is to bake them! Baking pears brings out all of their natural sweetness and goes so well with fall spices, like this Homemade Pumpkin Pie Spice. These pears are great warm or cold, so they make an amazing holiday breakfast snack. I love how versatile the ingredients are, and had a wonderful time serving these to my guests. I will definitely be making them again soon!

Baked Pear Ingredients

This recipe has 6 simple ingredients, but they really are all you need to create a wonderful fall dessert! Switch up the ingredients to create all kinds of wonderful flavor profiles that your family will love.

• Pears: I used D’Anjou pears for this recipe, but your favorite pear will work great! Just make sure they aren’t overripe, or they will get mushy when you bake them.
• Brown Sugar: This adds that perfect sweetness to the crumble on top, you don’t want to skip this ingredient!
• Flour: I used all-purpose for this recipe. It helps to keep the topping together after it’s baked.
• Rolled Oats: You can use old-fashioned or instant since they will soften in the oven either way.
• Cinnamon: This adds the perfect warm fall flavor to the dish!
• Salt: Just a little salt brings out the flavors in all of the ingredients!
• Butter: Because you are already adding salt, use unsalted butter. If you only have salted butter on hand, cut back on the salt in this recipe.

Baked Pear Instructions

These baked pears take about 10 minutes to prep and are so beautiful when baked, you’ll come back to this recipe time and time again! I personally loved having one for breakfast the next day.

1. Prep: Preheat the oven to 375° Fahrenheit, and spray a 13×9 baking dish with non-stick cooking spray.
2. Slice: Wash and dry the pears, then slice vertically down the center of each pear.
3. Hollow: Use a melon baller or a spoon to spoon out the seeds and create a small section to fill with the topping. I also like to cut off a small section in the back of each pear to help them lay flat in the baking dish.
4. Set in Dish: Place the pears in the prepared baking dish.
5. Whisk: In a medium bowl, whisk together the brown sugar, flour, oats, cinnamon, and salt.
6. Cut Butter: Toss the pieces of butter in with the ingredients and use a pastry blender, two knives, your fingers, or anything else to cut the butter in until the mixture is crumbly.
7. Top Pears: Sprinkle the topping evenly over the pears in the prepared baking dish.
8. Bake: Bake in preheated oven for 35-40 minutes until pears are fork tender.
9. Serve: Serve with ice cream on top and/or a drizzle of honey for extra sweetness!

Other Fall Desserts to Try

If you love fall desserts, you’ve got to try some of my other favorites! I love warm fall spices and sharing desserts with family members and friends. Any one of these desserts are perfect for gatherings and are always a hit!

Desserts

Caramel Apple Upside-Down Cake

Desserts

Pumpkin Cheesecake Snickerdoodles

Desserts

Pumpkin Pecan Pie Bars

Desserts

Apple Tart

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Baked Pears

Topped with oats, brown sugar, and cinnamon, these baked pears make the perfect low-calorie cobbler-like treat! Serve them with a side of ice cream for a delicious dessert, or eat them in the morning with some yogurt for a perfectly sweet start to your day.

Course Dessert

Cuisine American

Keyword baked pear recipe, baked pears recipe, easy

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 6

Calories 186kcal

Author Alyssa Rivers

Ingredients

• 3 pears
• 1/4 cup brown sugar
• 1/4 cup flour
• 1/4 cup rolled oats
• 1 teaspoon cinnamon
• dash salt
• 1/4 cup butter, cut into pieces

Instructions

• Preheat the oven to 375° Fahrenheit, and spray a 13×9 baking dish with non-stick cooking spray.
• Wash and dry the pears, then slice vertically down the center of each pear.
• Use a melon baller or a spoon to spoon out the seeds and create a small section to fill with the topping. I also like to cut off a small section in the back of each pear to help them lay flat in the baking dish.
• Place the pears in the prepared baking dish.
• In a medium bowl, whisk together the brown sugar, flour, oats, cinnamon, and salt.
• Toss the pieces of butter in with the ingredients and use a pastry blender, two knives, your fingers, or anything else to cut the butter in until the mixture is crumbly.
• Sprinkle the topping evenly over the pears in the prepared baking dish.
• Bake in preheated oven for 35-40 minutes until pears are fork tender.
• Serve with ice cream on top and/or a drizzle of honey for extra sweetness!

Nutrition

Calories: 186kcal | Carbohydrates: 29g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 137mg | Fiber: 3g | Sugar: 18g | Vitamin A: 260IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg

This pumpkin pudding cake is warm, gooey dessert perfection! It’s a great finish to any fall or Thanksgiving dinner topped with a scoop of ice cream!

Nothing hits the spot quite like a fall dessert! I can’t get enough of the pumpkin, apple, and warm, delicious spices! A few more recipes you’ve got to try this season (or year-round because they’re so good!) are these pumpkin cheesecake snickerdoodles, Dutch caramel apple pie bars, or these insanely delicious pecan pie bars! I know you’ll love them all as much as I do.

Irresistible Pumpkin Pudding Cake Recipe

This pumpkin pudding cake might just be the only fall dessert you’ll ever need. Pudding cakes are some of my all-time favorite desserts. (This lemon pudding cake is a must-try as well!) They’re so gooey and warm, and the way that ice cream gets all melty when you serve it up? It’s hard to beat. I’ll be honest, though, the spiced pumpkin flavor in this particular recipe makes it absolutely to die for. There’s rich pumpkin, warm spice, vanilla, and smoky brown sugar in each bite. It’s my new favorite!

There are so many fall desserts out there, but this one is guaranteed to get you ooos and aahhs at the Thanksgiving table. It’s the perfect mix of pumpkin cake and hot caramel sauce. It takes just minutes to throw together and bakes completely in one pan – which means less work, less mess, and you still reap all the benefits! (Plus, you don’t have to tell anyone how easy it actually was to make.) Now, if you’re ready to make a dessert that tastes like a warm hug.. let’s get started!

Ingredients You’ll Need

As long as you’ve got pumpkin puree on hand, chances are you have everything else needed to make this amazing fall dessert! Be prepared to keep this pumpkin pudding cake on repeat- it’s heaven in a pan! If you’re looking for measurements, they can all be found below in the recipe card.

• Flour: All-purpose or whole wheat flour both work great!
• Brown Sugar: Gives your cake a deep, smoky sweetness!
• Baking Powder: Helps your pumpkin pudding cake stay light and fluffy.
• Spices: I used a mix of cinnamon, nutmeg, and cloves for that essential fall flavor. You can also use pumpkin pie spice!
• Salt: Just a pinch will enhance the entire flavor of your cake.
• Pumpkin Puree: Be sure you’re using pure pumpkin puree and not pie filling! If you want the freshest flavor possible, make your pumpkin puree from scratch!
• Milk: I recommend using whole milk here; the high fat content will make your pudding cake perfectly soft and tender.
• Oil: Use your favorite cooking oil! This will make your cake nice and moist.
• Vanilla Extract: Vanilla adds a boost of sweet, deep flavor. Use pure vanilla extract if you can, it makes such a difference in the overall flavor of your baked goods!
• Cornstarch: When combined with brown sugar, this creates a tasty streusel to add on top of your cake.
• Hot Water: Used to make the tasty caramel sauce.
• Butter: Adds a tasty rich flavor and moisture to your cake!

How to Make Pumpkin Pudding Cake

Once you have all of your ingredients ready, it’s time to turn them into the ooey gooey fall treat of your dreams! It’s so easy, you’re going to be as obsessed with this recipe as I am.

1. Prep Pan, Preheat Oven: First, preheat your oven to 350 degrees F. Lightly grease a 9″ pie plate or baking dish and set aside.
2. Mix Dry Ingredients: In a large bowl, stir together the flour, ¾ cup brown sugar, baking powder, cinnamon, salt, nutmeg, and cloves with a spoon.
3. Add Wet Ingredients: Add in pumpkin, milk, oil, and vanilla and stir until a thick batter forms. Spread evenly into the prepared pie plate.
4. Prepare Streusel Topping: In a small bowl, stir together 1 cup of brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
5. Butter Mixture: Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
6. Bake: Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
7. Serve or Store: Leftovers can be stored in the refrigerator and reheat perfectly!

More Delicious Pumpkin Recipes

Whether you’ve got extra pumpkin puree on hand or you’re just a pumpkin lover like me, here are a few more recipes to satisfy your sweet tooth! They’re all super easy to make and are full of so much crave-worthy fall flavor! With Thanksgiving just around the corner, they’re some delicious contenders for your dinner table! Find more tasty pumpkin recipes here.

Desserts

Pumpkin Cheesecake with Caramel Sauce

Desserts

Soft and Puffy Pumpkin Snickerdoodles

Desserts

3 Ingredient Pumpkin Chocolate Chip Cookies

Desserts

Pumpkin Bread Pudding

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Pumpkin Pudding Cake

This pumpkin pudding cake is warm, gooey dessert perfection! It's a great finish to any fall or Thanksgiving dinner topped with a scoop of ice cream!

Course Dessert, Snack

Cuisine American

Keyword fall dessert recipe, pudding cake recipe, pumpkin cake recipe, pumpkin pudding cake reicpe

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 Servings

Calories 298kcal

Author Alyssa Rivers

Ingredients

• 1 1/2 cups flour whole wheat or all purpose
• 3/4 cup + 1 cup brown sugar lightly packed, divided
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• pinch of nutmeg
• pinch of cloves
• 3/4 cup pure pumpkin puree not pie filling!
• 1/3 cup milk
• 1 tablespoon oil
• 1 teaspoon vanilla extract
• 2 teaspoons corn starch
• 1 1/4 cup hot or boiling water
• 2 tablespoons butter

Instructions

• Preheat oven to 350 degrees Fahrenheit and lightly grease a 9" pie plate or baking dish and set aside.
• In a large bowl, stir together the flour, ¾ cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
• Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread evenly into prepared pie plate.
• In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
• Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
• Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
• Leftovers can be stored in the refrigerator and reheat perfectly!

Nutrition

Calories: 298kcal | Carbohydrates: 56g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 147mg | Potassium: 286mg | Fiber: 2g | Sugar: 29g | Vitamin A: 4905IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 2mg