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Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices.
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This is a wonderful pumpkin pie with a delicious twist. It 's made with all the right pumpkin fixings: pumpkin puree, brown sugar, cinnamon, ginger and nutmeg. But at the last minute, vanilla ice cream is folded into the filling, and the pie is slipped into the freezer.
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This vegan recipe for a moist, dense quick bread is made with whole wheat pastry flour, pumpkin, and applesauce.
www.delish.com
Brown sugar adds a caramel-esque sweetness to this snack.
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Remarkably simple and perfect for winter, this squash soup is sweetened with a little bit of honey and garnished with roasted pumpkin seeds.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These moist golden orange muffins pair equally well with jam at breakfast or with soups and savory main dishes.
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The flavors of ginger and pumpkin mingle beautifully and the gingersnap cookie crust in this recipe adds a delightful crunch. Serve with whipped cream sprinkled with candied ginger, if desired.
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Macintosh apples and pumpkin pulp are pureed with sauteed aromatic vegetables and curry seasonings in this soup which is garnished with a swirl of sour cream.
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This fragrant, creamy soup is a wonderful way to warm up during the holidays. Fresh herbs mildly complement the flavor of pumpkin. Mozzarella cheese is melted throughout, and toasted almonds add a pleasant crunch.
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Pumpkin puree, cinnamon, and nutmeg are the star ingredients in these pumpkin pie cupcakes topped with cream cheese frosting.