Search Results (4,916 found)
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This twist on the classic English dessert features layers upon layers of caramel-banana flavor.
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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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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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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.
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These pumpkin cornbread muffins use a ground flaxseed mixture to substitute for eggs, so they're not only delicious but vegan!
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For a vegetarian version of the dish, omit the pancetta and fry the sage in 2 tablespoons butter instead. If you can't find fresh pumpkin, substitute butternut squash.