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This has become my family's favorite dessert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.
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This raisin and nut filled pumpkin cake has a ribbon of coconut cream cheese filling running through the middle. It's a crowd-pleaser at every family gathering.
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This is a different type of spicy soup for the fall season. It's also delicious made with sweet potatoes instead of pumpkin.
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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.