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Get Mexican Pumpkin Punch Recipe from Food Network
Ingredients: brown sugar, cinnamon, pumpkin, limes
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Turkey and pumpkins, both natives of Mexico, make perfect partners in these hearty enchiladas topped with chipotle-tomato sauce and cheese. This is a great way to use up leftover turkey, and a great excuse to make a turkey -- even if it isn't Thanksgiving.
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This wonderful thick, hearty soup doesn't take a lot of effort to make. It's full of all that's good for you—pumpkin, black beans, red bell pepper, and corn—so enjoy!
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I'm glad my mother gave me this recipe. I think it's better than regular pumpkin pie, because it doesn't have a really strong pumpkin taste.
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Traditional hummus gets a colorful twist with the addition of pumpkin puree. Serve with your favorite vegetables and pita bread!
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Kick off the feast with these adorable dessert shots.
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This is my grandmother's pie recipe and is excellent if you want to use fresh pumpkin.
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Adding pumpkin to a native American-style fry bread isn't exactly traditional, but it makes a delicious fall and winter treat when served hot with butter, honey, or powdered sugar. You can use canned pumpkin instead of fresh.
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This moist pumpkin spice cake is baked in a sheet pan so it's perfect for serving a crowd. Top it with your favorite cream cheese frosting and serve it at your next potluck.
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These moist cinnamon-scented pumpkin cookies are a quick and easy alternative to pie and will leave your party guests asking for more.
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Orange juice and zest lend a delightfully citrus accent to this mildly spiced pumpkin-nut-date bread.
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This is a very rich and creamy pumpkin pie. Besides the pumpkin puree, it has sweetened condensed milk and half-and-half stirred into the filling, along with eggs, sugar, cinnamon, nutmeg and cloves. Then it 's poured into a crust and popped into a hot oven to bake and set. Cool and serve with whipped cream.