Disney Pumpkin Recipes for Thanksgiving 2023. We love Pumpkin Pie as our Thanksgiving dessert, but over the past few years, Holly has learned how to make an amazing Pumpkin Cheesecake. Here is the Disney version of Pumpkin Cheesecake served at Disneyland from years past.
More recipes and books can be found here.
Below you can also find a few other recipes from Disney for Pumpkin Bread and Pumpkin Mousse that used to be served at Epcot.
Pumpkin Cheesecake
Makes 9-inch cheesecake
Crust
- 1 1/2 cups crushed graham cracker
- 3 tablespoons granulated sugar
- 1/2 teaspoons ground ginger
- 1/3 cup butter-melted
Cheesecake Filling
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 15-ounce can of pumpkin purée
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 5-ounce can of evaporated milk
- Chocolate syrup, for drizzling
For crust:
- In a bowl combine the crushed graham cracker, sugar, and ginger. Melt the butter and stir into the mixture.
- Spray the bottom and sides of a 9-inch springform pan. Press the crust mixture into the bottom of the pan using your hands.
- Place the pan on a large piece of foil and wrap the foil tightly up sides and around the pan.
For the cheesecake filling:
- Preheat oven to 325°F.
- Beat cream cheese, brown sugar, and granulated sugar together in the bowl of an electric mixer fitted with the paddle attachment. Scrape down the sides of the bowl.
- Add eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
- Whisk together pumpkin purée, cornstarch, cinnamon, and nutmeg in a medium bowl until well combined. Add pumpkin mixture to cream cheese mixture, beating until well combined. Scrape down the sides of the bowl. Add evaporated milk, mixing well.
- Slowly pour the cheesecake filling onto the crust mixture in the prepared pan. Drizzle with chocolate syrup.
- Place the foil-wrapped pan inside a larger roasting pan. Place oven rack and carefully add enough hot water to reach halfway up sides of springform pan.
- Bake for 1 hour, or until the center moves only slightly when shaken.
- Turn the oven off. Crack open the oven door, and allow the cheesecake to cool inside oven for 1 hour.
- Remove the pan from the water bath and set on a wire rack to cool completely. Cover top of pan with foil and refrigerate for at least 4 hours and up to overnight.
Cook’s Notes: Wrapping foil around the springform pan prevents water from the water bath from getting into the cheesecake. The slow cooling inside the oven prevents the cheesecake top from cracking.
Related: Apple Butter to Apple – Pie Disney Shares 5 Seasonal Recipes
Pumpkin Mousse Trifle with Cranberries and Apricot-Orange Sauce
Serves 6 to 8
Streusel
1/3 cup plus 2 tablespoons old-fashioned oats
1/4 cup plus 2 tablespoons flour
1/4 cup brown sugar
1/4 cup granulated sugar
5 tablespoons butter, melted
Apricot-Orange Sauce
1/2 cup apricot jam
1/4 cup orange juice
Pumpkin Mousse
1 egg yolk or 1/4 cup pasteurized egg yolks
3/4 cup canned pumpkin pie filling
3/4 cup white chocolate chips
1 cup heavy cream
Store-bought spice cake mix, prepared per package directions and cooled
1/2 cup Ocean Spray Craisins
For streusel:
- Preheat oven to 325°F. Line a sheet pan with foil; set aside.
- Combine oats, flour, brown sugar, and sugar in a medium bowl. Add melted butter and stir until mixture is crumbly.
- Pour onto prepared sheet pan; bake 15 to 20 minutes, or until golden brown.
- Set aside to cool; crumble into small pieces.
For orange sauce:
Combine apricot jam and orange juice in a medium bowl. Whisk together until smooth.
For pumpkin mousse:
- Whisk egg yolk into pumpkin pie filling. Melt white chocolate chips in a microwave or using a double boiler. Whisk melted white chocolate into pumpkin mixture.
- Whip heavy cream to medium peaks. Gently fold whipped cream into pumpkin mixture.
To serve:
- Cut spice cake into cubes. Place a dollop of mousse at the bottom of a serving dish. Top with cranberries and a drizzle of sauce.
- Place a few cubes of cake over mousse. Top with another layer of mousse, cranberries and sauce, then top with streusel.
Goofy’s Kitchen Pumpkin Bread
Makes 9-inch loaf
1 cup cake flour
3/4 cup bread flour
2 1/4 teaspoons baking soda
2 1/4 teaspoons nutmeg
2 1/4 teaspoons ground cinnamon
2 eggs
1 cup sugar
1 cup canned pumpkin puree
1/4 cup water
1/4 cup plus 2 tablespoons oil
1/2 cup raisins
- Preheat oven to 350°F. Spray a 9x5x3-inch loaf pan with nonstick spray; set aside.
- Whisk together cake flour, bread flour, baking soda, nutmeg, and cinnamon in a large bowl. Set aside.
- Whisk together eggs, sugar, pumpkin puree, water, and oil in a medium bowl. Add egg mixture to flour mixture, stirring just until combined; do not overmix. Stir in raisins.
- Pour batter into prepared pan. Bake for 45 to 50 minutes, or until a wooden pick inserted in the middle comes out clean.
- Turn loaf out of pan onto a wire rack to cool.
