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Get a taste of fall all year with these simple stir-ins: canned pumpkin, pumpkin pie spice, and cinnamon, plus a graham cracker crumble topping.
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We love the island taste we get from this drink. Rum and coffee together, delish!
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Getting into the spirit of the season, I whipped up this no bake vegan pumpkin custard. Quick and easy to make, it is gluten free, dairy free and the perfect...
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When the craving for pumpkin cookies hits in October or anytime, bake these spicy treats in a flash using a boxed spice cake mix, applesauce, canned pumpkin, and traditional spices. Frost with a simple confectioners' sugar or cream cheese icing if desired.
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Lots of spices and brown sugar gives this pumpkin pie a rich, deep flavor. This recipe is generous enough to make two pies.
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Pureed pumpkin is stirred up with honey, spices, eggs, milk and cream, poured into a pie shell, and baked until set and fragrant.
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A boxed yellow cake mix is used to create a short crust and crumble topping for this cake with a pumpkin custard filling.
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These moist cinnamon-scented pumpkin cookies are a quick and easy alternative to pie and will leave your party guests asking for more.
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Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.
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Tahini paste is added to the crust and top of this pumpkin-flavored cheesecake that's definitely a unique twist on the classic dessert.
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A generous one-dish main course of rice, chicken, and pumpkin from Western China.
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This frittata recipe calls for fresh pumpkin, potato, spinach, and feta and Cheddar cheeses.