Search Results (2,620 found)
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This pumpkin swirl cheesecake recipes is the perfect combination of pumpkin pie and cheesecake with a gingersnap cookie crust.
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This recipe is by Alex Witchel and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pumpkin pie and sweet potato pie filling are a delicious addition to the traditional pumpkin bread recipe and perfect to make the day after Thanksgiving.
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A sweet, creamy fall soup recipe flavored with bacon, shallots, thyme, and plenty of roasted pumpkin.
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This is a great way to use up day-old bread.
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Rich and creamy pumpkin flan gets a makeover by substituting low-fat milk and half-and-half for the cream.
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Canned pumpkin and butterscotch chips provide an interesting taste combination in this recipe for mini muffins.
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Pull out the double boiler, because you'll need it to turn egg yolks, sugar, pumpkin puree, milk and spices into a thick, creamy and delicious filling for this wonderful pie. When all of the ingredients are combined, gelatin and beaten egg whites are stirred and folded in to make the chiffon part. Chill and serve with a dusting of nutmeg.
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A classic wine-based drink, this perfect summertime quaff is tangy and refreshing.
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Your maple bacon addiction is about to get real.
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Mini cupcake-sized pumpkin cheesecakes are crowd-pleasing, kid-friendly, and are sure to be a hit.
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This vegan recipe for a moist, dense quick bread is made with whole wheat pastry flour, pumpkin, and applesauce.