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Make your own pumpkin-spice latte-style treat from brewed coffee with this recipe.
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Pumpkin cheesecake is not technically a pie, but it does have a crust and has become a Thanksgiving classic. And I've simplified its crust, too: Simply lay whole graham crackers in the pan, then spread melted butter and sugar over the crackers, and bake.
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Chunks of pumpkin are boiled on the stove and then mashed with evaporated milk, sugar, eggs, and spices to create the filling for a shortening based crust in this delectably rustic Thanksgiving classic.
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Cloves, ginger and allspice make this pie 's pumpkin filling wonderfully fragrant. Along with that, evaporated milk, regular milk, and pumpkin puree are stirred in and cooked up until thick and creamy. The filling is then poured into a pie shell and coated with a delicious praline concoction. Serve chilled with lots of whipped cream.
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It can't get any easier than this! Just two ingredients and you have a moist delicious cake. Great when frosted with your favorite cream cheese frosting. Plan ahead, tastes best after chilling.
Ingredients: cake mix, pumpkin
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The sugary topping of this pumpkin cake melts to create a delicious caramel layer.
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This pumpkin spice cake is studded with chopped pecans and baked in a tube pan or Bundt pan. Glaze with cream cheese frosting.
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Whole wheat cinnamon croutons top this creamy soup made with chicken broth, pumpkin puree, and warming spices.
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These pumpkin spice latte bars layer coffee cheesecake and pumpkin cheesecake over a buttery graham cracker crust for an over-the-top treat.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This easy and quick autumn-inspired take on a Dutch baby comes together in your blender and includes all your favorite pumpkin pie spices.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.