3 EASY PUMPKIN DESSERTS 🎃 Cheesecake, Tart & Loaf Cake | Just Mix & Bake

1. Pumpkin Loaf Cake (9.5 × 5-inch / 24 × 13 cm) Ingredients: • Pumpkin purée — 1½ cups + 2 tbsp (380 g) • Eggs — 2 large (120 g) • Vegetable oil — ½ cup (105 g) • Granulated sugar — ¾ cup + 2 tbsp (175 g) • Orange zest — from 1 orange • Orange juice — ¼ cup (60 g) • All-purpose flour — 2⅓ cups (290 g) • Baking powder — ¾ tsp (4 g) • Baking soda — ¾ tsp (5 g) • Ground cinnamon — 1 tsp (2 g) • Ground nutmeg — ¼ tsp (0.5 g) • Salt — ⅜ tsp (2 g) • Walnuts — ¾ cup (75 g) • Dried cranberries — ½ cup (75 g Instructions: 1. Mix pumpkin purée, eggs, oil, sugar, orange zest, and orange juice. 2. Sift in the flour, cinnamon, baking soda, and baking powder. 3. Gently fold everything together, then add walnuts and dried cranberries. 4. Pour into a greased and parchment-lined loaf tin. 5. Bake at 180°C / 350°F for about 60 minutes, or until a toothpick comes out clean. 6. Let cool slightly, slice, and enjoy! 2. Pumpkin Basque Cheesecake (8-inch / 20 cm) Ingredients: • Cream cheese — 1½ cups (345 g) • Granulated sugar — ¾ cup + 2 tbsp (175 g) • Pumpkin purée — 1½ cups (345 g) • Eggs — 5 large (260 g) • Heavy cream — 1½ cups (345 g) • Vanilla extract — 1 tsp Instructions: 1. Mix room-temperature cream cheese with sugar until smooth. 2. Add pumpkin purée and mix until creamy. 3. Add the eggs, heavy cream, and vanilla. 4. Strain the mixture through a sieve for an extra-smooth texture. 5. Pour into a 20 cm tin lined with crumpled parchment paper. 6. Bake at 250°C / 480°F for about 30 minutes, until deeply golden on top but still wobbly in the center. Cool to room temperature, then refrigerate for at least 6 hours, preferably overnight. 3. Pumpkin Tart (12-inch / 30 cm). Pastry ingredients: • All-purpose flour — 1⅔ cups (200 g) • Powdered sugar — ½ cup (60 g) • Baking powder — 1 tsp (4 g) • Unsalted butter — 7 tbsp (100 g) • Egg — 1 large Filling ingredients: • Pumpkin purée — 2¾ cups (650 g) • Cream cheese — 1 cup (230 g) • Granulated sugar — ¾ cup + 1 tbsp (160 g) • Eggs — 2 large • Cornstarch — ¼ cup (32 g) • Ground cinnamon — ¼ tsp • Ginger — omitted Instructions: 1. Blend the flour, baking powder, and butter until crumbly. 2. Add the egg and mix just until the dough comes together. 3. Shape into a disc, wrap, and chill for 30 minutes. 4. Mix all the filling ingredients until smooth. 5. Roll out the chilled pastry, fit it into a tart tin, and trim the edges. 6. Pour in the filling and bake at 175°C / 350°F for 40–50 minutes, until the center is set. 7. Turn off the oven, leave the tart inside with the door open for another 10 minutes, then cool completely. Enjoy these cozy pumpkin treats! 🍁