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cooking.nytimes.com
There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins My mother would make soup just this way; she served it in the pumpkin, too We kids looked forward to it every year
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For a dessert with an impressive presentation, try this spiced pumpkin cake roll filled with cream cheese frosting.
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A homemade pumpkin sheet cake topped with cream cheese icing that will feed a crowd. Everybody loves them!
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A sweet yeast-raised doughnut filled with cranberry jelly. Perfect for Thanksgivukkah!
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A spicy raisin bread made in a bread machine. The most common substitute for mixed spice in the U.S.A. is pumpkin pie spice.
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When my children were young, we used variations of this recipe numerous times to make either pumpkin bread or pumpkin muffins which we entered in our annual Unionville...
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Toasted pecans add a delicious crunch to this pumpkin pie. Serve with whipped cream.
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Make your own pumpkin-spice latte-style treat from brewed coffee with this recipe.
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The sugary topping of this pumpkin cake melts to create a delicious caramel layer.
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This spicy pumpkin bread dotted with mini chocolate chips makes a fun seasonal treat.
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This pumpkin pie gets a kick from a healthy dose of coffee-flavored liqueur.
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Pumpkin and ginger come together perfectly in this lovely layered pie. Vanilla ice cream is spooned into a homemade gingersnap crust, topped with a creamy, spicy pumpkin filling, and frozen. Serve it with freshly-made whipped cream and a sprinkling of ginger snap cookies.