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Pumpkin Upside Down Cake
My mom would make this every Thanksgiving. It's better than pumpkin pie!
Halloween Buttermilk Bundt® Cake
A dense, moist Bundt® cake colored for Halloween. This cake can easily be converted to a gluten-free version simply by exchanging the wheat flour with your favorite cup-to-cup gluten-free flour.
Marie-Claude's Orange Cake
This cake is the one my mother is preparing like a chef! It is really simple but excellent. You cannot fail it. Good luck and degustez avec bon! (The cake will look dark orange so if you use black decoration on it, it is a perfect Halloween dessert).
Easy Pumpkin Dessert
This pumpkin dessert made with canned pumpkin, yellow cake mix, and walnuts is a delicious fall treat! Serve with vanilla ice cream or whipped cream.
Pumpkin Cake
This recipe for a delicious pumpkin cake is baked in a sheet pan. It's lightly spiced, very moist, and great for potlucks. When cool, top with your favorite cream cheese frosting.
Pumpkin Custard Pie
This pumpkin custard pie has delicious flavor, thanks to caramelized pumpkin puree and fall spices. Baking the hot filling in a chilled crust produces a smooth and shiny, good-textured custard and a well-baked crust for this holiday dessert. Works well with crumb crusts too, such as graham cracker or gingersnap.
Real Pumpkin Pie
This real pumpkin pie starts with fresh sugar pumpkins. Real pumpkin beats canned when you have a little time, plus you get the seeds to roast as a snack!
Pumpkin Tahini Pie
Allstar Kim Shupe's inspiration for this pie came from a very unlikely source: soup!
Pumpkin Seed Brittle
This quick and easy pumpkin seed brittle is addictive and makes a great food gift, too.
Crispy, Crunchy Pumpkin Seeds
I made up this crispy, crunchy pumpkin seeds recipe the other day when I was baking my pie pumpkin, and it's fantastic. The seeds have the perfect crunch and are full of flavor. They're a yummy, easy snack. You should definitely double or triple this recipe and enjoy it with a group! Delicious.
Candied Pumpkin Seeds
Pumpkin seeds roasted with notes of cinnamon, cayenne, ginger, and brown sugar create a magically salty-spicy-sweet combination. Store in an airtight container for up to one week.
Pumpkin Baklava
This recipe for pumpkin baklava is inspired by one that my aunt made from a recipe passed down to her from my yiayia (Greek for grandmother). I first made it with my aunt in Athens and finally recreated it at home. It's a lesser known yet traditional version of Greek baklava.
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