I received a gift card to try the new season favorites at Olive Garden. This post contains an Amazon.com affiliate link.
With the holidays approaching – can you believe that Thanksgiving is just weeks away?! – Chris and I took a trip down to the Olive Garden to try out the new season favorite dessert menu. I’ve been hearing great things about the Olive Garden Pumpkin Cheesecake and knew that I had to try it for myself!
There are three new seasonal favorites available at Red Lobster, LongHorn Steakhouse and Olive Garden right now:
Red Lobster’s New! Pumpkin Pie in a Jar – Layered pumpkin and cream cheese mousse with a graham-cracker crust, topped with sugared pecans
LongHorn Steakhouse’s New! Pumpkin Spice Lava Cake – Warm pumpkin spice cake filled with a cream cheese icing and drizzled with Maker’s Mark® bourbon-caramel sauce and candied pecans
Olive Garden’s Pumpkin Cheesecake – Pumpkin cheesecake topped with whipped cream, caramel sauce and ginger cookie crumbles
I was so full from my lunch that I had to take my Olive Garden Pumpkin Cheesecake to go! I love that you can just order dessert to go, it makes that meal extra special when you take the best part home with you!
Olive Garden challenged me to recreate this tasty treat at home, and let’s just say it didn’t work out so well…I am severely cheesecake-challenged! I don’t think I could bake a cheesecake to save my life!
I did, however, come up with this sweet little Pumpkin Cream Pie Trifle, which I promise is just as tasty as a pumpkin cheesecake!
Made with pumpkin puree and evaporated milk, it’s a light and creamy dessert, just like a cheesecake – only it’s much easier to make! I found the recipe in a little cookbook given to me by a friend, Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet Tooth.
I used the recipe for Pumpkin Cream Pots, and cooked them in ramekins, then scooped out the finished product and served it up in a little trifle bowl and topped with whipped cream!
Pumpkin Cream Pie Trifles
Ingredients (for 16 2 ounce servings)
1 can pumpkin puree (15 ounce can)
3 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 can evaporated milk (12 ounce can)
Preheat oven to 350 degrees. Whisk together all ingredients until completely combined, then pour into ramekins (I used eight four-ounce ramekins). This will not rise, so you can fill the ramekins almost to the top.
Bake for about 35 minutes and then remove from the oven and allow to cool in the fridge for about 30 minutes. If you’d like to serve in the ramekins, just top with whipped cream! If you’d like to make trifles like I did, just scoop it out once it’s completely chilled and arrange in trifle bowls and top with whipped cream.
Do you want to try the Olive Garden’s Pumpkin Cheesecake for yourself?
Well, you’re in luck because I’m giving away a $30 Darden Gift Card, which can be used at the Olive Garden, Red Lobster or LongHorn Steakhouse! Giveaway is open to US residents and ends at midnight on November 13th.