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cooking.nytimes.com
The vegan chef Lindsay S Nixon is giving Well readers a sneak peek at her new cookbook, “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This is a great way to use up leftover pumpkin It whips up as quickly as you can boil pasta and really captures the taste of autumn.
www.allrecipes.com
Pumpkin stuffed with a rice, beef, and sausage casserole mixture is sure become a fondly anticipated favorite with your family.
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White chocolate chips and dried cranberries are folded into the pumpkin muffin batter creating a colorful twist to this sweet muffin.
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If you like pumpkin pie and chocolate, you'll love these cookies. I think they taste best when they are cold from the refrigerator.
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Stir raw pumpkin seeds (pepitas) into the pumpkin muffin batter for a crunchy twist to the traditional recipe.
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This is peak pumpkin spice, in the best way.
cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
These delicious pumpkin cupcakes are completely vegan and full of fall flavor; the coconut frosting adds a sweet touch.
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Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy!
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This pumpkin spice white hot chocolate is a chocolaty, pumpkiny, and creamy fall drink best enjoyed with whipped cream and a cinnamon stick.
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Get Pumpkin Spice-Rubbed Pork Loin Recipe from Food Network
www.chowhound.com
This pumpkin pie ice cream recipe has a custard base made with pumpkin purée and warm spices like ginger and cinnamon.