Three Desserts Featuring Pumpkin

• 1-2 cups of Dandies Pumpkin Marshmallows
• 1 30 oz. can of pumpkin pie filling
• ½ cup coconut cream
• 1 Tbsp. maple syrup
• 1 Tbsp. pumpkin pie spice
• 1 package of vegan cream cheese
• ½ cup brown sugar
• Raw pumpkin seeds, optional garnish
• Cookies, optional garnish

1. In a saucepan turned on medium low heat, combine pumpkin pie filling, coconut cream, maple syrup, and pumpkin pie spice. Stir and let cook for 5 minutes. Remove from heat and set aside.
        
2. In a stand mixer combine brown sugar and cream cheese. Whip until thoroughly combined.
        
3. In a cup or small ice cream dish, scoop a layer of pumpkin mixture and add a layer of cream cheese on top. Sprinkle on a handful of marshmallows and repeat the layers. Garnish with pumpkin seeds and cookies. Enjoy!

For the pumpkin cream cheese frosting: 

• 2 Tbsp. unsalted butter, softened
• 2 oz. cream cheese, room temperature
• ¼ cup pumpkin puree
• 1 tsp. pumpkin pie spice
• Pinch of salt
• 2 cups powdered sugar

For the mocha frosting:

• ½ cup unsalted butter, softened
• Pinch of salt
• 2 cups powdered sugar
• ¼ cup cocoa powder
• ½ tsp. instant espresso powder
• 1 Tbsp. vanilla extract
• 1-2 Tbsp. heavy whipping cream

To make the pumpkin cream cheese frosting:

1. Beat butter and cream cheese until smooth with a hand mixer. Mix in pumpkin puree. Mix in spice and salt, then slowly add the powdered sugar 1 cup at a time, until the mixture is smooth.
        
2. Chill at least 30 minutes before frosting. The frosting is not stiff, so it’s best as a filling or flat cupcake frosting. Store in refrigerator.

To make the mocha frosting:

1. Beat butter until smooth, then add salt and powdered sugar. Mix until crumbly. Add espresso powder and vanilla and mix (mixture will still be crumbly) then add 1 tablespoon of heavy whipping cream and beat until smooth, adding more cream as needed for desired consistency.
        
2. Store in refrigerator but serve room temperature.

• 1 (14 oz.) package House Foods Premium or Organic Tofu Firm, drained and pressed
• ¾ cup sugar
• 2½ Tbsp. lemon juice
• 1 tsp. cinnamon
• ½ tsp. salt
• 1 cup pumpkin puree
• ¼ tsp. nutmeg
• ¼ tsp. allspice
• Pinch of ground ginger, optional
• 1 9-inch graham cracker piecrust

1. Add tofu, sugar, lemon juice, vanilla, cinnamon, and salt to a blender. Blend until smooth (at least 3 minutes).
        
2. Add remaining ingredients and blend an additional minute.
        
3. Pour filling into prepared crust and smooth the surface.
        
4. Bake pie at 350° for 40-50 minutes, until the top has browned thoroughly. Cool and serve.