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Squash September: Caramel Pumpkin Cheesecake Pudding

In honor of fall, I propose a toast: To all things with fall flavor, we shall eat as much squash & pumpkin as possible this month! Cheers!

I do hereby delegate the month of September as Squash September. So load up your grocery cart with crooknecks, spaghetti, butternut, acorn, pattypans & all the sugar pumpkins you can get your hands on.  Gourds for one, or gourds for all…the possibilities are endless.  

 And don’t forget to use all of the squash! Seeds, pepitas, flowers & fruit. It’s all delicious in some shape or form.

 For our first entry in #SquashSeptember, we will delve into a light & airy dessert made with the famous Libby’s pure pumpkin purée. I don’t dare try to make my own pumpkin purée, it’s too insanely difficult. Libby’s works juuuust fine.

 Caramel Pumpkin Cheesecake Pudding

  • 8 oz. cream cheese, softened
  • 1/2 cup caramel sauce, plus more for topping
  • 1/2 cup Libby’s pure pumpkin purée
  • 1/2 tsp. pumpkin pie spice
  • 1/2 cup heavy cream
  • 2 tsp. sugar
  • 1/2 cup crushed ginger snaps, plus more for topping
  • 2 TBS. melted butter 
  1. In food processor, beat cream cheese, caramel sauce, pumpkin purée and pumpkin pie spice together until smooth. Transfer to large bowl.
  2. In large metal bowl, beat cream and sugar with electric mixer until soft peaks form. Fold into pumpkin mixture.
  3. Mix 1/2 cup crushed ginger snaps with melted butter. Line bottom of small cups (like creme brûlée cups) with gingersnap mixture, pressing down to form a “crust”. Spoon pumpkin pudding over the gingersnaps, drizzle with caramel & top with extra crushed gingersnaps.


Oh my yum. This was so tasty & fluffy & pumpkiny. A simple little dessert for a dinner party or if you’re having a football game-watching party at your house. The personal cup sizes are a hit!

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