Fat little Mexican-style pastries stuffed with sweet pumpkin filling make a great snack or a take-along breakfast.
This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers. I like the cinnamon graham crackers best, but you can decide for yourself.
This better-for-you version of pumpkin bread substitutes applesauce for the vegetable oil.
This is the best pumpkin roll I’ve ever tasted. Everyone who tastes it always ask for the recipe. Note: One 29 ounce can of pumpkin will make 5 pumpkin rolls. Dust with additional confectioners’ sugar, if desired.
Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible.
The easiest pumpkin muffins need just a box of spice cake mix, a can of pumpkin, and some miniature chocolate chips.
A mixture of fresh pumpkin puree, brown sugar, spices, evaporated milk and eggs is poured into a prepared pie crust and baked.
A pecan praline crust filled with a spiced pumpkin custard complements any holiday meal.
These barely-sweetened fluffy pancakes feature ginger, cinnamon and allspice to emphasize the pumpkin flavor. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever.