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cooking.nytimes.com
Crisp fall mornings call for cozy breakfasts, and these fluffy pumpkin pancakes are just the thing to warm you right up Packed with pumpkin and a sprinkle of cinnamon and vanilla, they feel and taste special, but are quick to stir together The buttermilk and pumpkin make the batter quite thick, but they will spread
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Get Pumpkin Polenta with Vegetables Recipe from Food Network
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Get Mini Pecan Pumpkin Pies Recipe from Food Network
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Get Pineapple Glazed Pork Ribs Recipe from Food Network
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Pumpkin bars with a hint of maple flavor have cake on the bottom, a creamy middle layer, and a layer of fluffy whipped topping to finish. Sprinkle with cinnamon and toasted pecans for the perfect touch.
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How can this pie miss with scrumptious ingredients like grated orange rind, pumpkin puree, sweetened condensed milk, whole pecans, brown sugar and oodles of spices? The pumpkin filling is whipped up, poured into a prepared crust, and in the last minutes of baking, a yummy pecan streusel is sprinkled over the top.
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Muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra.
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This classic pumpkin roll has all your favorite pumpkin spices and a smooth cream cheese filling. It's the perfect fall dessert.
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Mohnstollen is a staple in German Christmas baking and this poppy seed stollen is a wonderful variety to regular yeasted stollen with coffee.
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This neck and giblet gravy with white wine, celery leaves, and onion needs about 2 hours to simmer, making it the perfect thing to start while the turkey's cooking.
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These bay scallops, served with mushrooms and buttery bread crumbs, pair perfectly with a flinty Chablis.