Search Results for "Plum"
Recipe Results 12 of 61 pages
Pumpkin Cheesecake in a Gingersnap Crust
Ingredients 1 1/2 cups gingersnap cookie crumbs 3/4 cup ground hazelnuts 3 tablespoons brown sugar 6 tablespoons unsalted butter, melted 3 (8 oz.) packages cream cheese, softened 1 cup brown sugar 1 1/2 cups canned solid pack pumpkin 1/2 cup heavy cream 1/3 cup maple syrup 1 tablespoon vanilla extract 3/4 teaspoon ground cinnamon 1/2
Chocolate Hazelnut Pumpkin Tart
Ingredients 1/4 cup chopped hazelnuts (filberts) 1 tablespoon sugar 1 1/4 cups flour 1/2 teaspoon salt 1/4 cup firm butter or margarine, cut into pieces 2 1/2 – 3 tablespoons cold water 3/4 cup hazelnut spread with cocoa 2 eggs 1 15 oz. can pumpkin (not pumpkin pie mix) 3/4 cup sugar 1/2 teaspoon ground
Pumpkin Lasagna
Pumpkin Lasagna Ingredients: To taste kosher salt and freshly ground black pepper 12 lasagna noodles 5 Tbsp. butter 1 small onion, chopped 3 cloves garlic, sliced 10 whole sage leaves 1 Tbsp. chopped sage 3 Tbsp. flour 2 1/2 cups whole milk 3/4 tsp. pumpkin pie spice 15 oz. can pure pumpkin 1 cup grated
Pumpkins Cookies
Pumpkins Cookies Ingredients: 1 cup sugar 2 sticks butter, softened 2 Tbsp. maple syrup 2 eggs 1 cup canned pumpkin 1 1/2 tsp. ground cinnamon 1/2 tsp. ground allspice 1/4 tsp. fresh nutmeg Pinch ground cloves 2 1/2 cups flour 2 tsp. baking powder Pinch of salt Frosting Ingredients: 2 8-oz. packages cream cheese, soft
Pumpkin Pie
Pumpkin Pie Ingredients: 1 9-inch pie crust, unbaked 3/4 cup granulated sugar 1 tsp. ground cinnamon 1/2 tsp. salt 1/2 tsp. ground ginger 1/4 tsp. ground cloves 2 large eggs 15 oz. can canned pure pumpkin, not pie filling 12 oz. can evaporated milk Directions: Preheat the oven to 425 F. In a large bowl,
Pumpkin Pudding
Pumpkin Pudding Pumpkin Pudding Ingredients: 1 can (15 ounces) pumpkin or 2 cups cooked mashed squash 1⁄8 teaspoon salt 2 teaspoons pumpkin pie spice* 1 1⁄2 cups nonfat or 1% milk 1 package instant vanilla pudding mix (4 servings size) Directions: In a large bowl, mix pumpkin, salt and pumpkin pie spice together. Slowly stir
Pumpkin Custard
First published October 15, 1987 Ingredients: 2 cups cooked, mashed pumpkin 1/2 cup brown sugar, packed 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. salt 1/2 tsp. nutmeg 3 eggs, slightly beaten 1/4 cup dry sherry 1 cup whipping cream Directions: Combine pumpkin, sugar, spices and salt. Blend in eggs and sherry. Pour into greased
Pumpkin Torte
Ingredients: 1 package yellow cake mix (regular size) 1 can (15 ounces) solid-pack pumpkin, divided 1/2 cup milk 4 eggs 1/3 cup canola oil 1 1/2 teaspoons pumpkin pie spice, divided 1 package (8 ounces) cream cheese, softened 1 cup confectioners’ sugar 1 carton (16 ounces) frozen whipped topping, thawed 1/4 cup Marzetti’s® Caramel Dip
Pumpkin Squares
Ingredients 2 s all purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 4 eggs 1 (16 oz.) can pumpkin 1 1/2 s sugar 1 vegetable oil 1 teaspoon vanilla Directions Preheat oven to 350°. Coat 9×13 baking dish with nonstick cooking spray. In large
Pumpkin Bread
Ingredients 1 cup unbleached all-purpose flour 1 cup soy protein powder 1 teaspoon salt 2 teaspoons baking powder 1/2 sugar 1 cup semisweet chocolate chips 1 (15 oz.) can pumpkin (2 cups) 2 large eggs 2 teaspoons vanilla extract 3 tablespoons butter, melted Directions Preheat oven to 350°. Lightly spray a 9×5-inch loaf pan with
