Search Results (2,556 found)
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Heavy cream, candied ginger and a quarter-cup of cognac make this an ambrosial pumpkin pie.
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Make this version of delicious pumpkin muffins with applesauce, canned pumpkin puree, and egg whites.
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A pureed soup of pumpkin, yellow split peas, salt beef and chicken stock, flavored with green chile pepper and aromatic bitters.
www.delish.com
The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish.
www.delish.com
Use this as a base for pumpkin recipes such as pies, tarts, or gratins.
Ingredients: cocktails, alcohol, soups, chocolate
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Slightly sweet, this pumpkin yeast bread is deftly spiced with cinnamon, nutmeg and ginger.
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Yellow cake mix stars in this delicious alternative to the classic pumpkin pie. It 's mixed with egg and melted butter to form the yummy crust for the crisp. And once the pumpkin filling is in place, it 's made into a streusel topping. Serve warm with freshly whipped cream or scoops of vanilla ice cream.
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This recipe uses pumpkin puree in a cake batter seasoned like a pumpkin pie for a cake that is good anytime of the year.
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This creamy, crustless pumpkin pie uses egg substitute, sweetener, and fat-free milk.
www.chowhound.com
The classic crab seasoning is surprisingly great with pumpkin seeds.
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Canned pumpkin, cinnamon, and pumpkin pie spice flavor these delicious cake bars topped with cream cheese frosting.