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    You are in: Home / Cookbooks / Pumpkin Recipes
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    170 recipes in

    Pumpkin Recipes

    Here's a collection of recipes that contain pumpkin! I have some big beauties left over from Halloween so I'll be making some of these soon...
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    Displaying up to 20 pages of results. To see all results, or register.

    From www.TopSecretRecipes.com I don't know where I got this pumpkin cheesecake recipe. I have made this cheesecake around Thanksgiving, when the pumpkin spices are calling! It is the same as Todd Wilbur's Top Secret recipe.

    Recipe #46780

    I originally submitted this without trying it, as it was in response to a request. I finally got around to trying it last week, and realized there was a mistake, as the ingredients in the cake part should have read: 8 tablespoons butter, melted. Also, you can't "pour" the cake into the pan it has to be patted into the pan like a pie crust. Anyway, here is the revised version. I also cut down on the sugar, using about 12 ounces or 3/4 of the box. This is awesome-a Paula Deen classic!

    Recipe #47326

    Recipe #63553

    Hooray for fall! We love this pumpkin bread recipe--especially when the slices are slathered with a generous spread of cream cheese. Makes two loaves, so freeze the other one, or heck--eat it. This bread goes fast.

    Recipe #71732

    This is a unique looking quiche! It requires effort but is worth it for that special occasion.

    Recipe #140807

    This soup is served in the squash shell with the lid set aside. Perfect for thanksgiving dinner or an nice fall or winter special occasion. Both the soup and squash shell can be reheated in a microwave oven. MAKE AHEAD: The recipe can be made through Step 5 and the components refrigerated separately overnight. The porcini cream can be made earlier in the day and refrigerated. Recipe is adapted from Jeremiah Tower, a patriarch of modern American cuisine and the genius behind San Francisco's Stars.

    Recipe #144834

    I have tried all these soups and they are good, they all freeze well.

    Recipe #3666

    I thought I'd died and went to heaven when my Korean friend served me this soup for the first time. Cornstarch can be substituted for the rice flour, if necessary, but the taste will be compromised.

    Recipe #75538

    This soup is honestly to DIE for!! Infact, I can't wait to make it again!!! And soon!! I became quite excited about it while I was typing the recipe out!!! LOL!! The nutmeg added really makes it! If making this soup in advance, leave the egg yolks and cream out until close to serving time. If freezing the soup, leave the egg yolks and cream out until thawed and heated.

    Recipe #21749

    A very nice side to a Sunday roast.

    Recipe #71076

    Rachael Ray made this soup on her TV Food Network Thanksgiving Special show in 2004, "Thanksgiving in 60" (minutes) -- episode TMSP02. I don't think it appears in any of her cookbooks, because it wouldn't fit into the typical 30 minute meal, but it is available on the TVFN website, at least for a while. I downloaded the recipe, tried it and it tastes as wonderful as I thought it would ... clearly what makes this soup different from all the other "spicy pumpkin soup" recipes is the base of celery and onions, the use of a roux with chicken stock and the spicy relish/garnish ... It looks scary, with all the ingredients, but it's actually very fast, simple and delicious -- exactly as Rachael promised ... and if you love pumpkin soups, this will be a change from the usual ... Also, to make this kosher (meat), substitute coconut milk for the cream and use a kosher chicken stock. Flavor is more like a Thai pumpkin soup, with hot sauce rather than chili paste, but it works quite well. To make it kosher (milk), substitute a vegetable stock for the chicken stock. The mouth feel will be quite different but the flavor should be good. Be careful of the sodium content of the vegetable stock -- you will have to adjust the seasonings and may want to start by skipping the salt entirely in the Vegetable Base part. To make it kosher (parve), do both substitutions -- I have not tried the last two variations, so I can't vouch for the resulting flavor. Rachel says this makes 4 servings as an entree or 8 as a first course. Personally, I found 6 as a first course seemed more reasonable. The dietary information is based on a yield of 8 servings from this recipe.

    Recipe #104528

    1 Reviews |  By Evie*

    Tasty no meat lasagna.

    Recipe #10074

    This salad makes a lovely starter at a fall dinner party. It is a combination of lamb's lettuce topped with warm roasted pumpkin or squash, drizzled with a beautiful dressing and sprinkled with toasted pumpkin seeds. You may want to substitute the lamb's lettuce with another lettuce, although I must say the combination works beautifully. This serves 6 as a starter or 2-3 as a main dish.

    Recipe #139649

    This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.

    Recipe #106627

    A recipe from the famous Silver Spoon book of Italian cookery. A fantastic and healthy side to meat.

    Recipe #145717

    These are addictive. They can be an appetizer, a side dish or the main meal itself (accompanied by a salad)

    Recipe #59946

    The flavour for this recipe very much depends on what pumpkin and cheese you use. Otherwise, it is a subtle dish. This quantity makes 2 large servings.

    Recipe #176317

    This is a recipe from "Me Ke 'Ano Kuloko" which features healthy island cuisine from many of the ethnic cultures in Hawaii. Kabocha, is a Japanese pumpkin with orange flesh and edible green skin.

    Recipe #166173

    This comes courtesy of Lowan Whole Foods and is a great way to use up that extra piece of cooked pumpkin or pumpkin puree.

    Recipe #65794

    Here is a nifty little side dish. It's inexpensive and really quite easy to prepare. Plus, they can be boiled in advance and sauteed just before serving. These little dumplings are kind of like spaetzle and would go nicely with anything grilled. You could also combine them with any number of sauces: tomato, cheese, etc. I hope you enjoy them!

    Recipe #61101

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