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Rich and creamy pumpkin flan gets a makeover by substituting low-fat milk and half-and-half for the cream.
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Canned pumpkin and butterscotch chips provide an interesting taste combination in this recipe for mini muffins.
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Pull out the double boiler, because you'll need it to turn egg yolks, sugar, pumpkin puree, milk and spices into a thick, creamy and delicious filling for this wonderful pie. When all of the ingredients are combined, gelatin and beaten egg whites are stirred and folded in to make the chiffon part. Chill and serve with a dusting of nutmeg.
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Mini cupcake-sized pumpkin cheesecakes are crowd-pleasing, kid-friendly, and are sure to be a hit.
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For a seasonal twist on a classic cold-weather breakfast treat, stir sweet, vitamin-packed pumpkin into your morning oatmeal.
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Pumpkin puree is blended with white and brown sugars, milk, cream, and pinches of cinnamon, nutmeg, ginger, and cloves. Altogether, they make a rich and sensational pumpkin pie filling that bakes up perfectly for the holidays.
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These pumpkin cornbread muffins use a ground flaxseed mixture to substitute for eggs, so they're not only delicious but vegan!
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There's no baking involved in this recipe for a pumpkin pie with an almond-raisin crust that you can make for guests on a raw food diet.
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Apple juice and a variety of spices join pumpkin butter in this moist, flavorful holiday bread.
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This recipe is a great twist on the standard apple cobbler. It is really easy to put together. It is so delicious you may want to double it to use the whole bread mix, and make it in a 9x13 inch pan.
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A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake. Originally submitted to ThanksgivingRecipe.com.
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Creamy pumpkin puree is topped with butter pecan cake mix and pecans creating a delightful praline pumpkin dessert perfect for Thanksgiving.