I would never think to pair pumpkin with dulce de leche, but it works. I guess I shouldn't be surprised since both of those ingredients are pretty awesome on their own.
This recipe for pumpkin and pecan pancakes has the warm spices of cinnamon, nutmeg, ginger, and cloves for a cozy breakfast on a chilly autumn morning.
Pumpkin spice pudding, cream cheese and COOL WHIP form a dreamy, light-as-air filling for mini pies. Have the recipe on hand when you take them to a party!
This soup is loud. Beefy, spicy, smoky, textured and complex, ten times better than I even knew pumpkin soup could be. It has no cream. It is thickened by coarsely-pureed black beans.
After making a deliciously moist pumpkin bread using almond flour, I decided this could be an opportunity for coconut flour to shine. After all, coconut flour certainly does suck up a lot of moisture. Read more...
This Thai-spiced Pumpkin Soup couldn't be easier to make - roasted winter squash, coconut milk, Thai red curry paste, and sea salt come together in a pot of vibrant, rich, flavorful soup. A total crowd pleaser.
Made these for my future in-laws, who will be visiting this weekend. We tried one and they are fabulous. I think toasting the nuts really helped the flavor as well (see my note below).
Caramel-coated walnuts and cranberries top this tender cake. It's very easy to make. Prep and Cook Time: about 1 1/2 hours. Notes: This cake looks and tastes best the day it is made. To toast the walnuts, bake in a 350
