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These pumpkin bars are more like cake bars. Delicious pieces of baked pumpkin cake are topped with a sweet, creamy frosting.
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This quick and simple pumpkin pie uses a pre-made crust and canned pumpkin puree for a fast and easy dessert.
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A sweet filling of pumpkin, raisins, semolina, and spices is sandwiched between puff pastry sheets for unique version of pumpkin pie.
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All the flavors of pumpkin pie spice are baked into these delicious soft sugar cookies.
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Pumpkin puree and vegetable broth form the base of this cream soup flavored with curry and soy sauce.
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A spiced pumpkin layer is topped with yellow cake mix and pecans for a rich pumpkin pie alternative for the Thanksgiving table.
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Save the pumpkin seeds from Halloween decorating and roast them with smoky, spicy flavors, including bacon drippings and cayenne pepper. The seeds soak in flavorings overnight, and broil in just a few minutes.
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This dessert's coconut and creamy taste is irresistible! For the weight watchers this could be too much! You can add more sugar to this dish, according to your taste.
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This fresh pumpkin naan is an unexpected and delicious take on an Indian classic that's perfect for fall. And you don't need a tandoori oven to make it.
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This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used.
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This is the best pumpkin roll I've ever tasted. Everyone who tastes it always ask for the recipe. Note: One 29 ounce can of pumpkin will make 5 pumpkin rolls. Dust with additional confectioners' sugar, if desired.
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This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.) Originally submitted to ThanksgivingRecipe.com.