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Turkey and pumpkins, both natives of Mexico, make perfect partners in these hearty enchiladas topped with chipotle-tomato sauce and cheese. This is a great way to use up leftover turkey, and a great excuse to make a turkey -- even if it isn't Thanksgiving.
Turkey and pumpkins, both natives of Mexico, make perfect partners in these hearty enchiladas topped with chipotle-tomato sauce and cheese. This is a great way to use up leftover turkey, and a great excuse to make a turkey -- even if it isn't Thanksgiving.
Ingredients:
turkey, refried beans, pumpkin puree, taco, tomato sauce, chipotle pepper, chicken bouillon, wheat tortillas, cheddar cheese
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This wonderful thick, hearty soup doesn't take a lot of effort to make. It's full of all that's good for you—pumpkin, black beans, red bell pepper, and corn—so enjoy!
This wonderful thick, hearty soup doesn't take a lot of effort to make. It's full of all that's good for you—pumpkin, black beans, red bell pepper, and corn—so enjoy!
Ingredients:
olive oil, red bell pepper, onion, cloves, cumin, pumpkin puree, black beans, kernel corn, chicken broth, tomato sauce, cilantro leaves, heavy cream, cilantro
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Traditional hummus gets a colorful twist with the addition of pumpkin puree. Serve with your favorite vegetables and pita bread!
Traditional hummus gets a colorful twist with the addition of pumpkin puree. Serve with your favorite vegetables and pita bread!
Ingredients:
lemon juice, tahini, cloves, salt, garbanzo beans, olive oil, pumpkin puree, cumin, cayenne pepper, pumpkin seed, paprika
www.delish.com
This gourd-eous pasta is irresistibly creamy.
This gourd-eous pasta is irresistibly creamy.
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This is my grandmother's pie recipe and is excellent if you want to use fresh pumpkin.
This is my grandmother's pie recipe and is excellent if you want to use fresh pumpkin.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 6 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 6 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
pumpkin, water, milk, chicken stock, salt, black pepper, nutmeg, yellow cornmeal, butter
cooking.nytimes.com
Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread The pumpkin flavor is very subtle, and honey provides a hint of sweetness.
Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread The pumpkin flavor is very subtle, and honey provides a hint of sweetness.
Ingredients:
pumpkin, milk, olive oil, honey, eggs, yellow cornmeal, flour, baking powder, baking soda, salt, butter
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Simple pumpkin muffins are quick and easy to prepare thanks to white cake mix and pumpkin puree as the base of the batter.
Simple pumpkin muffins are quick and easy to prepare thanks to white cake mix and pumpkin puree as the base of the batter.
www.foodnetwork.com
Get Spicy Pumpkin Dip Recipe from Food Network
Get Spicy Pumpkin Dip Recipe from Food Network
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Creamy pumpkin sauce flecked with sage and thyme is the perfect topper for ravioli for a fall weeknight meal.
Creamy pumpkin sauce flecked with sage and thyme is the perfect topper for ravioli for a fall weeknight meal.
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A light and tangy frozen pumpkin yogurt dessert is sweetened with maple syrup and spiced with cinnamon, nutmeg, and cloves.
A light and tangy frozen pumpkin yogurt dessert is sweetened with maple syrup and spiced with cinnamon, nutmeg, and cloves.
www.allrecipes.com
Enjoy an ice-cold martini that tastes like pumpkin pie in a glass.
Enjoy an ice-cold martini that tastes like pumpkin pie in a glass.