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cooking.nytimes.com
This recipe is by Alex Witchel and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sweet, creamy fall soup recipe flavored with bacon, shallots, thyme, and plenty of roasted pumpkin.
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This is a great way to use up day-old bread.
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Canned pumpkin and butterscotch chips provide an interesting taste combination in this recipe for mini muffins.
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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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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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For a vegetarian version of the dish, omit the pancetta and fry the sage in 2 tablespoons butter instead. If you can't find fresh pumpkin, substitute butternut squash.
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Get Persimmon-Pumpkin Pie Recipe from Food Network
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Get Pumpkin Queso Fundido Recipe from Food Network