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Creamy pumpkin sauce flecked with sage and thyme is the perfect topper for ravioli for a fall weeknight meal.
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Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices.
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This rich pumpkin pie includes sweetened condensed milk and egg yolks in the filling for the perfect custard texture.
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Get Chocolate Cupcakes with Neapolitan Frosting Recipe from Food Network
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Get Heart of the Batter Recipe from Food Network
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Get Chocolate Brownies with Peanut Butter and Jelly Frosting Recipe from Food Network
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A walnut streusel topping covers these creamy pumpkin cheesecake bars that you can bake and refrigerate ahead of a large gathering.
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Get Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone Recipe from Food Network
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This recipe is by Craig Claiborne and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pumpkin-flavored cheesecake bars on a homemade crust studded with pecans make a delightful treat.
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A quick bread would make a handsome addition to any holiday dessert table. It is almost like a banana bread, but uses pumpkin puree instead.
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Less sweet than most, these nutritious whole wheat muffins are generously spiced with cinnamon, nutmeg and almond extract. Applesauce replaces most of the oil for healthy, tasty snacking.