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Mango, avocado, and cilantro are folded into nicely seasoned quinoa for a colorful and hearty summer side dish.
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Get Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone Recipe from Food Network
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A walnut streusel topping covers these creamy pumpkin cheesecake bars that you can bake and refrigerate ahead of a large gathering.
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This recipe is by Craig Claiborne and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Less sweet than most, these nutritious whole wheat muffins are generously spiced with cinnamon, nutmeg and almond extract. Applesauce replaces most of the oil for healthy, tasty snacking.
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A quick bread would make a handsome addition to any holiday dessert table. It is almost like a banana bread, but uses pumpkin puree instead.
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Pumpkin-flavored cheesecake bars on a homemade crust studded with pecans make a delightful treat.
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In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking.
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Top pumpkin with yellow cake mix, pecans, and melted butter in this delicious spiced dump cake that's prefect for an autumn celebration.
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This traditional pumpkin pie with cinnamon, ginger, and cloves uses vanilla almondmilk for extra creaminess and flavor.
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Cinnamon, nutmeg, cloves and ginger are blended into the pumpkin puree and perfume the finished pie. Pecans are arranged in the bottom of the prepared pie shell before the filling is poured in, and they 're sprinkled on the top just before baking.
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This traditional Pennsylvania Dutch treat is flavored with pumpkin puree and pumpkin pie spice, cooked in deep fat until crisp and golden, then dusted with confectioners' sugar.