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Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices.
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The mixologists at New York's Jekyll and Hyde Club share the recipe to one of their most popular cocktails.
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This rich pumpkin pie includes sweetened condensed milk and egg yolks in the filling for the perfect custard texture.
cooking.nytimes.com
Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933 It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.
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A walnut streusel topping covers these creamy pumpkin cheesecake bars that you can bake and refrigerate ahead of a large gathering.
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Get Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pumpkin-flavored cheesecake bars on a homemade crust studded with pecans make a delightful treat.
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A quick bread would make a handsome addition to any holiday dessert table. It is almost like a banana bread, but uses pumpkin puree instead.
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Less sweet than most, these nutritious whole wheat muffins are generously spiced with cinnamon, nutmeg and almond extract. Applesauce replaces most of the oil for healthy, tasty snacking.
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In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking.
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Top pumpkin with yellow cake mix, pecans, and melted butter in this delicious spiced dump cake that's prefect for an autumn celebration.