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Silken tofu replaces both the eggs and dairy in this traditional pie with an untraditional twist.
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This fresh pumpkin naan is an unexpected and delicious take on an Indian classic that's perfect for fall. And you don't need a tandoori oven to make it.
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Pumpkin sugar cookies are a festive addition to Thanksgiving or Christmas dessert plates.
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This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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These vegan pumpkin spice cookies, made with almond milk, pumpkin, and vegetable oil, are quick and easy to prepare during the holidays.
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Pumpkin cupcakes are easy to prepare thanks to baking mix and canned pumpkin puree in the batter. Top cupcakes with homemade cream cheese frosting.
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Canned pumpkin puree, steel-cut oats, and a brown sugar replacement are the primary ingredients in this slow cooker recipe for a different flavor with your breakfast oatmeal.
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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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Let me see you egg roll!
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Kids won't even notice the whole wheat bread in this cinnamon and nutmeg flavored breakfast treat.
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This very moist pumpkin bread, simply seasoned with pumpkin pie spice, really needs no other adornment.