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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.
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This wonderful, quick soup works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites!
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Overnight steel-cut oatmeal with pumpkin puree and pumpkin spice is a warm and comforting breakfast to make for cold winter mornings.
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Get Pumpkin Truffles Recipe from Food Network
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This vegan recipe for a moist, dense quick bread is made with whole wheat pastry flour, pumpkin, and applesauce.
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This soup can be refrigerated for up to 1 month and you can substitute 2 teaspoons of dried basil if you can't get fresh basil.
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Get Ginger Snap Pumpkin Pie with Ginger Cream Recipe from Food Network
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This classic pumpkin roll has all your favorite pumpkin spices and a smooth cream cheese filling. It's the perfect fall dessert.
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Enjoy the tastes of the season year-round with this recipe for DIY pumpkin spice lattes.
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In this quick and easy Chinese noodle soup, mussels and prawns are simmered in a tomato-based broth with a little sourness from sauerkraut.
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A Middle Eastern version of the spaghetti with meat sauce we all know and love, this pasta should find a ready audience. It's good with macaroni or with plain spaghetti.
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Get Sauteed Onions and Peppers Recipe from Food Network