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This is a wonderful recipe when there are no eggs in the house and you have to make cookies. They are a very moist cookie and freeze well.
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This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used.
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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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When you take a bite of this luscious, creamy pumpkin pie, you won't even notice there's no crust.
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Sweet, little rounds of pumpkin bread dough are fried in a skillet to puff up crisp and delicious. It 's a novel way to enjoy everyone's favorite squash.
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Pumpkin pie lovers rejoice! Now you can have your pie for breakfast.
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Budget-friendly pumpkin muffins whip up fast and easy with just a few pantry basics. One recipe makes 3 dozen muffins.
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A sweet filling of pumpkin, raisins, semolina, and spices is sandwiched between puff pastry sheets for unique version of pumpkin pie.
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A fluffy, golden meringue sits atop a rich ice cream made of pumpkin, marshmallows, egg yolks, and fall spices in this elegant baked Alaska.
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This no-knead artisan-style bread is simple to make, and the addition of pumpkin puree makes it perfect for fall.
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A yummy pumpkin pie with NO sugar added. If eggs are not part of your diet, substituted 1/2 cup egg substitute for 2 eggs. Originally submitted to ThanksgivingRecipe.com.
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Chef John's artisan-style yeast bread has a crunchy crust, airy texture, soft color, and subtle pumpkin flavor. Just mix, let rise a couple of times, and bake. It takes 12 to 16 hours to rise.