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This is a no roll, press in the pan crust, made with oil instead of shortening. It is very good and very easy. A good choice for when a top crust isn't necessary. Vegetable oil may be used instead of peanut oil.
Ingredients: flour, peanut oil, water, salt
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Made with fresh roasted pumpkin and flavored with a unique blend of citrus peel, coriander, star anise, cardamom, cinnamon, ginger, and Sichuan peppercorns.
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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Butter, brown sugar and spice make a sweet and crunchy cereal mix.
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Pumpkin-flavored honey butter with a hint of pumpkin pie spice makes a delicious spread for toast, bagels, muffins, or pancakes on Christmas morning or for any special holiday breakfast.
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Toasted pecans add a delicious crunch to this pumpkin pie. Serve with whipped cream.
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Peanut-Butterfinger Cream Pie is the perfect make-ahead dessert for a summer party.
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This rich vanilla scented custard pie is made with whole eggs, buttermilk and butter.
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An incredibly easy and delicious pie with cream cheese, peanut butter and whipped topping.
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A rich Southern sweet potato pie recipe made with sweetened condensed milk and spices.
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This is the traditional Floridian pie, except made with less fat. It is delicious!
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A delightful Pie that combines bread pudding and apples with a crumbly streusel topping.