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cooking.nytimes.com
This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Season your pumpkin seeds with cinnamon, sugar, and ginger with this recipe that is a hit with the whole family!
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Pumpkin bread is made easy thanks to the secret ingredient of vanilla pudding mix creating a delicious breakfast treat or snack.
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
www.chowhound.com
This recipe for spiced pumpkin-oatmeal cookies is loaded with pumpkin, cinnamon, ginger, and nutmeg, and drizzled with maple icing.
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This hearty soup is filled with mashed pumpkin, red potatoes, carrots, leeks, and corn.
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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.
www.delish.com
American cheese ain't got nothing on this melty mozzarella number.
www.delish.com
We use these simple roasted tomatoes to make Ricotta with Roasted Cherry Tomatoes on Crostini.
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A delicious crunchy oat-nut topping for a can of cherry pie filling. You can whip one up in minutes!