Search Results (4,916 found)
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A kick of spice is the perfect complement to rich, gooey caramel and crunchy, buttery pecans.
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Pump up your pregame.
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Here is a simple, uncomplicated melding of canned pumpkin with sugar, cinnamon, eggs and milk, baked in the crust of your choice. A dollop of whipped cream is all the frou-frou you need.
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A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.
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Looks like pumpkin, tastes like pumpkin, but it's butternut squash!
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A delightful combination of two Autumn standards - apple and pumpkin - in this lightly spiced pie with a streusel topping.
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This pie is so easy to make. Vanilla pudding, pumpkin puree, spices, milk and whipped topping are combined and beaten with an electric mixer until light and fluffy. The filling is then poured into a prepared crust and chilled for several hours. Serve it with whipped cream and a sprinkling of chopped pecans.
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The perfect way to begin eating the flavor of pumpkin pie during the dog days of summer—without a rolling pin or pie dough in sight.
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This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers. I like the cinnamon graham crackers best, but you can decide for yourself.
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Crispy, buttery almond cookie crust, creamy white chocolate-infused filling, and caramelized white chocolate topping turn the classic pumpkin pie on its head.
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This traditional Pennsylvania Dutch treat is flavored with pumpkin puree and pumpkin pie spice, cooked in deep fat until crisp and golden, then dusted with confectioners' sugar.