Search Results (2,620 found)
cooking.nytimes.com
This recipe is by William Norwich and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A mixture of fresh pumpkin puree, brown sugar, spices, evaporated milk and eggs is poured into a prepared pie crust and baked.
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These kid-friendly, flourless pumpkin muffins are full of hearty oats and creamy Greek yogurt. Made in mini muffin cups, they're a perfect on-the-go, bite-sized snack.
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Get Pumpkin Roulade with Ginger Buttercream Recipe from Food Network
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This cheesecake starts with a baked pecan crumble crust. The rest is a no-bake cheesecake layer and a pumpkin layer. Top with more whipped topping and chopped nuts, if desired.
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Who can say no to a delicious no-bake double layer pumpkin pie cheesecake with cream cheese and pumpkin in a prepared graham cracker crust?
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A generous one-dish main course of rice, chicken, and pumpkin from Western China.
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Pumpkin guts are the stringy flesh bits surrounding the seeds; put them to good use in these moist spiced muffins with mini chocolate chips.
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This pumpkin pie cheesecake is a no-bake treat made with pumpkin puree, cream cheese, and fresh-made whipped cream in a graham cracker crust.
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Pumpkin puree, spice cake mix, chocolate chips, and a few additional spices turn into a quick and easy egg-free treat.
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The lightly spicy and sour flavor of Tajin® is a perfect pairing with these savory pumpkin seeds, the perfect homemade autumn snack food.