Skip the fussy pie crust. These five deliver pumpkin flavor with less work.
Pumpkin Bars
Whisk a 15-ounce can of pumpkin, 1 cup sugar, 4 eggs, and 1 cup oil, then fold in 2 cups flour and 2 teaspoons cinnamon. Bake at 350 for 25 to 30 minutes, then cool and frost.
Pumpkin Dump Cake
Mix a 15-ounce can of pumpkin with evaporated milk (12 ounces), 3 eggs, and 1 cup sugar. Top with a box of yellow cake mix and a stick of butter; bake at 350 for 45 to 50 minutes.
No-Bake Pumpkin Cheesecake
Beat 8 ounces cream cheese, a cup of pumpkin, half a cup of powdered sugar, and a teaspoon of pie spice until smooth. Fold in 8 ounces whipped topping, fill a graham crust, and chill four hours.
Pumpkin Bread Pudding
Cube day-old brioche into a 9-by-13 dish. Whisk 2 cups half-and-half with a cup of pumpkin, 4 eggs, and three-quarters cup brown sugar; pour over, soak 20 minutes, and bake at 350 for 45 minutes.
Pumpkin Mousse Cups
Whisk a 15-ounce can of pumpkin, a box of instant vanilla pudding, and a cup of milk until thick. Fold in 8 ounces whipped topping and a teaspoon of cinnamon; spoon into cups and chill two hours.
Sources: Taste of Home, Bon Appetit
