Menu Enter a recipe name, ingredient, keyword...

Pumpkin recipes - 439 recipes

Google Ads

More Pumpkin recipes

By

Preheat the oven to 350 degrees

  • 1 (29-oz.) can unsweetened pumpkin puree
  • 3/4 cup apple cider
  • 3/4 cup pure maple syrup
  • 1 1/2 tsp. cinnamon
  • 1 1/2 tsp. ginger
4.5/5 (10 Votes)

By

Pumpkin Muffins or Cookies

  • 1 box of Spice Cake Mix
  • 1 15 oz. can of Pumpkin
4.4/5 (17 Votes)

By

Awesome! Made it this year for Thanksgiving and everyone loved it!

  • Base layer:
  • 1 box yellow cake mix (minus 1 cup, set aside for topping)
  • 1 stick butter (8 Tablespoons)
  • 1 egg
  • Pumpkin Pie Filling:
  • 1 large can pumpkin
  • 2 cups sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon Mace
  • 1/2 teaspoon Allspice
  • 4 eggs (beaten)
  • 2 cups milk
  • 1 Tablespoon butter
  • Topping:
  • 3 Tablespoons cold butter
  • 1 Tablespoon cinnamon to reserved cup of dry cake mix.
4.5/5 (13 Votes)

By

Just imagine. Luscious pumpkin pie, and creamy cheesecake rolled into one—all for only 90 calories per serving

  • CRUST:
  • 3 tablespoons butter or margarine, melted
  • 1 cup graham cracker crumbs
  • 3 tablespoons no-calorie granulated sweetener*
  • FILLING:
  • 8 ounces light tub-style cream cheese
  • 2 large eggs, divided
  • 1/3 cup plus 1/2 cup no-calorie granulated sweetener*, divided
  • 1 teaspoon vanilla
  • 1 (15-ounce) can 100% packed pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves
4.4/5 (14 Votes)

By

For the bread: Position your oven rack in the middle of the oven, and preheat oven to 325 degrees

  • Pumpkin Bread:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 large eggs
  • 3/4 cup packed dark brown sugar (You can substituted light brown sugar)
  • 1/3 cup granulated sugar
  • 2 teaspoons freshly grated orange zest (I omitted this)
  • 1 teaspoon freshly grated lemon zest (I left this out, too)
  • 1/2 cup canola oil
  • 1 1/4 cups canned pure pumpkin puree
  • 1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)
  • Pumpkin Buttercream Frosting:
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 Tablespoons canned pure pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 3 cups powdered sugar
  • 2 teaspoons half & half or milk
  • 1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
4.1/5 (51 Votes)

By

If you are looking for a treat or a mid afternoon pick me up, this healthy and delicious pumpkin spice latte will d...

  • 1 cup milk
  • 2 tablespoons pumpkin puree
  • 1 tablespoons plus 1 teaspoon turbinado
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup hot espresso or strong brewed coffee
  • Sweetened whipped cream, optional
4.4/5 (18 Votes)

By

In a mix-master combine the sugar and the butter and mix until smooth

  • Topping:
  • 2 1/2 cups self-rising flour
  • 3/4 cups sugar
  • 1 cup milk
  • 5 tablespoons butter
  • 1 egg
  • 1 cup 100% pure pumpkin
  • 1 tsp. vanilla
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cinnamon
  • 3-4 tsp. sugar
4.4/5 (18 Votes)

By

Fall Goodness in a jar! This Apple Pumpkin Butter will make your house smell delicious as it slow cooks

  • 5 Medium Apples (I use Fuji Apples but Granny Smiths are good too)
  • 1 Can (15oz) of Pumpkin Puree (Like Libby's Pure Pumpkin - do NOT use Pumpkin Pie Filling)
  • 1/4 Cup of Brown Sugar *see note in post
  • 1 Tablespoon of Ground Cinnamon
  • 2 Teaspoon of Pumpkin Pie Spice Seasoning
  • 1/2 Teaspoon of All Spice Seasoning
  • 1 Teaspoon of Vanilla
4.3/5 (34 Votes)

By

dessert

  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 tablespoon cocoa
  • 1 1/2 cups pumpkin
  • 1 1/2 cups oil
  • 4 eggs, beaten
  • 1 teaspoon vanilla
  • Whipped cream for topping if desired.
4.2/5 (42 Votes)

By

Recipe by Chef Michael Fiorelli from mar’sel at Terranea Resort in Rancho Palos Verdes

  • 1 medium seedless watermelon, peeled and diced (about 8 cups)
  • 8 ounces feta cheese, crumbled
  • 12 bacon strips, small diced
  • 1 cup pumpkin seeds, toasted and lightly salted or hulled sunflower seeds
  • 1 small bunch basil, leaves picked and roughly torn
  • 3 ounces rice wine vinegar
  • 1 ounce extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon finely cracked black pepper
4.3/5 (25 Votes)

By

To make the bread: Preheat the oven to 350 degrees

  • Bread:
  • 1 1/2 cups pecan pieces
  • 1 cup vegetable oil
  • 3 cups sugar
  • 4 large eggs
  • 1 (15 oz) can pure pumpkin
  • 1 cup water
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp ground nutmeg
  • 1 1/2 tsp ground allspice
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground cloves
  • 1/2 tsp salt
  • Topping:
  • 1/2 cup firmly packed golden brown sugar
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 2 tsp ground cinnamon
  • 1/2 cup toasted pecans
4/5 (36 Votes)

By

It's Pumpkin Pie, in cute little individual servings! Refrigerated pie crusts are cut to fit into muffin cups then ...

  • 1 box refrigerated pie crusts
  • 2 extra large eggs
  • 1 (15-ounce) can pumpkin puree
  • 1 (14-ounce) can sweetened condensed milk (I used fat free)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • Cool Whip or prepared whipped cream, for serving
4.5/5 (8 Votes)

Any burning questions? Our chefs answer!

Mini Pumpkin Pies Maple Pumpkin Butter