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A kick of spice is the perfect complement to rich, gooey caramel and crunchy, buttery pecans.
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Here is a fun recipe for those brave enough to make this wonderful pie from a pumpkin.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Pump up your pregame.
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A delightful combination of two Autumn standards - apple and pumpkin - in this lightly spiced pie with a streusel topping.
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A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.
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Here is a simple, uncomplicated melding of canned pumpkin with sugar, cinnamon, eggs and milk, baked in the crust of your choice. A dollop of whipped cream is all the frou-frou you need.
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Looks like pumpkin, tastes like pumpkin, but it's butternut squash!
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The perfect way to begin eating the flavor of pumpkin pie during the dog days of summer—without a rolling pin or pie dough in sight.
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This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers. I like the cinnamon graham crackers best, but you can decide for yourself.
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Prepare your own sweet and spicy dry rub for ham in minutes by blending brown sugar and spices.
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To kick off the holiday festivities, hotel mixologist Abdul Ford has crafted the perfect cocktail imagine pumpkin pie, only sippable.