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Canned pumpkin puree and chocolate chips mingle with cinnamon in this muffin recipe.
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Make this recipe for almond chocolate chip pumpkin bread for your holiday table or to give as holiday gifts.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John's artisan-style yeast bread has a crunchy crust, airy texture, soft color, and subtle pumpkin flavor. Just mix, let rise a couple of times, and bake. It takes 12 to 16 hours to rise.
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Made from scratch, this pumpkin pie is fabulous. With lots of wonderful spices, a rich creamy filling, and a sensational cinnamon/brown sugar streusel topping, you can't go wrong!
cooking.nytimes.com
This recipe is by William Norwich and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A mixture of fresh pumpkin puree, brown sugar, spices, evaporated milk and eggs is poured into a prepared pie crust and baked.
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These kid-friendly, flourless pumpkin muffins are full of hearty oats and creamy Greek yogurt. Made in mini muffin cups, they're a perfect on-the-go, bite-sized snack.
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Get Pumpkin Roulade with Ginger Buttercream Recipe from Food Network
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This cheesecake starts with a baked pecan crumble crust. The rest is a no-bake cheesecake layer and a pumpkin layer. Top with more whipped topping and chopped nuts, if desired.
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Who can say no to a delicious no-bake double layer pumpkin pie cheesecake with cream cheese and pumpkin in a prepared graham cracker crust?
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A generous one-dish main course of rice, chicken, and pumpkin from Western China.