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This recipe for whole wheat pumpkin bread is nicely spiced with cloves, cinnamon, and nutmeg and has crunchy walnuts and plump, juicy raisins in each bite.
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This is a delicious soup that is even better reheated the next day. Easy to make too. Serve with a garnish of sour cream and toasted pumpkin seeds if desired.
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These easy muffins made with pumpkin, spinach, oats, and olive oil are great for toddlers and taste good enough to snack on yourself!
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Pumpkin seeds saved from your Halloween pumpkin are toasted and coated with a sweet, spicy cinnamon and chili seasoning.
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A good way to use up some of your left over pumpkin and cranberries from the holidays!
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A pecan and cream cheese filling is rolled into this pumpkin spice cake for a festive holiday dessert.
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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spiced Pumpkin-Raisin Cookies Recipe from Food Network
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Double-layer pumpkin cheesecake, with 1 plain layer and 1 pumpkin layer is a festive dessert to prepare for Thanksgiving.
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Pumpkin puree is a great addition to these scones.
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The classic moist pumpkin bread from Down East is spiced with cinnamon, ginger, nutmeg and cloves. This bread improves with age, so plan to make it a day ahead if possible.
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Crushed chocolate cookies and ice cream make great "dirt" for this spooky cake! This recipe was adapted from Strange-1's original pudding cake.