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cooking.nytimes.com
This rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration, Thanksgiving or otherwise Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch For those who like to plan ahead, it can be made and frozen – iced and all
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This recipe for spiced pumpkin-oatmeal cookies is loaded with pumpkin, cinnamon, ginger, and nutmeg, and drizzled with maple icing.
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Pumpkin pie lovers, take note! This Pumpkin Chiffon Pie has a gingersnap crust and a light, pudding-like filling. It's a fun and elegant riff on the classic pie, and sure to become a favorite.
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In the spirit of fall here in the Pacific Northwest, here is a recipe of my friend Joe's own design! He sought to bring bacon to the dessert menu, and hunted for a pie media capable of sustaining a bacon infusion while retaining deliciousness.
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This hearty soup is filled with mashed pumpkin, red potatoes, carrots, leeks, and corn.
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A pull-apart breakfast bread stuffed with a creamy pumpkin filling? Yes, please.
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An iconoclastic coffee drink updated with garam masala for a spicier take on the PSL.
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This classic creme brulee gets a seasonal twist with pumpkin puree, cinnamon, allspice, and nutmeg.
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The flavors of pumpkin spice work beautifully in these classic buttery, cinnamon sugar cookies.
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American cheese ain't got nothing on this melty mozzarella number.
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We use these simple roasted tomatoes to make Ricotta with Roasted Cherry Tomatoes on Crostini.
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Recipe courtesy of Suzan Boyce and Cotton Row Restaurant in Huntsville, Alabama.