You will want pumpkin cheesecake dip all holiday season! Flavored with warming pumpkin spice, this holiday dip is the hit of every party.
Apple Pie Cheesecake
Apple pie cheesecake is an incredible blend of cheesecake and apple pie. I make mine with a walnut-infused crust and an easy crumb topping.
Sourdough Pumpkin Waffles – Sourdough Brandon
Sourdough Pumpkin Waffles are easy to make and are a perfect cozy fall breakfast. The fluffy waffles are made with 100% pumpkin puree and spiced to perfection.
Pumpkin Trifle
This Pumpkin Trifle is the ideal last-minute holiday dessert - show-stopping yet fast and easy to prepare. People love this for parties!
Gleaming Maple Cheesecake
This is an exquisite cheesecake, tangy and delicate, with the pronounced smokiness and subdued sweetness of the maple syrup. It has a fabulously light, smooth and voluptuous texture, and two things help ensure this: first, the cream cheese must sit out of the fridge for a good 2 hours before you make the cheesecake; second, you bake the cheesecake in a waterbath. This is very simple, and all is explained below.
Burnt Onion and Aubergine Dip
I get many requests for this decidedly brown dip of silky savouriness, the first recipe in my chapter A Loving Defence of Brown Food in Cook, Eat, Repeat, so creamy that you would never guess it’s actually dairy-free and, indeed, vegan. True, anyone in the habit of changing nappies regularly might not find it the most appetising of sights, but one taste of it — full of rich, deep smokiness — and even those not immediately attracted come back for more. I’ve called it a dip, but actually it lends itself as well to a spread on toast or a sauce for pasta; in this latter case, you’ll need to mix in some of the starchy pasta water when you toss the pasta with it, and I like to add some chilli flakes and a little extra squeeze of lemon, too. But as a dip, it is luscious, and if I have a lot of people round, I serve the Beetroot and Chickpea Dip and the Coriander and Jalapeño Salsa alongside; the pink, green and muted ochre like tonally-tinkered-with traffic lights on the table. But it’s a sensational solo act, so there is no need to add anything alongside save for some tortilla chips (if you can get blue corn ones, I urge you to) or whatever else you want to dip into it. If you don't have a baking tray large enough for all the aubergines and onions and need to use two, then be prepared for the cooking time to be longer, and swap the trays around in the oven after about 40 minutes. And if at all possible, I recommend using 3 aubergines as stipulated below, rather than say 2 that come to the same total weight. Obviously, if that choice isn't open to you, it does work with 2, but you will need to cut them into long quarters.
Spiced Apple Cupcakes
Spiced apple cupcakes with cream cheese frosting are the perfect Fall dessert. They're flavored with warm spices and fresh chopped apples.
Vegetarian Stuffed Pumpkins - Occasionally Eggs
This stuffed pumpkin recipe uses smaller winter squashes for a perfect holiday dinner. Filled with a flavourful rice and vegetable mixture.
The story behind Basque burnt cheesecake
It’s taken social media by storm in recent years, but the restaurant where this dessert was created has been serving it up since the 1980s.
Vegan Pumpkin Mousse Pie
This vegan pumpkin mousse pie is the most perfect and easy fall dessert. Perfect for Thanksgiving. The filling is no bake and fool-proof.
Cranberry and Orange Cheesecake Cups
Nationally sweetened orange cheesecake cups are a festive dessert bursting with citrus and cranberry flavors made from whole ingredients.
Chewy Pumpkin Cookies
These chewy pumpkin cookies are crispy on the edges, soft and chewy in the middle, spiced with pumpkin spice, and rolled in cinnamon sugar!
Pumpkin Ravioli made from scratch - Oh Sweet Cultureshock
Pumpkin Ravioli made from scratch topped with sage butter and roasted pine nuts. Some of the best fall flavors!
Easy creamy pumpkin ricotta pasta - Greenbowl2soul
This pumpkin ricotta pasta is a simple and comforting vegetarian fall pasta recipe with a creamy sauce made with roasted pumpkin and ricotta.
No-Bake Blueberry Cheesecake Parfait (Ready in 10 Minutes!)
This no-bake Blueberry Cheesecake Parfait is ready in just 10 minutes! Creamy, fruity, and layered with crushed graham crackers, it’s the perfect make-ahead dessert for one or a crowd.
Pappardelle With Butternut and Blue Cheese
This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily. Soft, oniony cubes of squash are answered by the salty, sharp and pungent cheese; a little sage breathes its necessary but not overbearing bitterness, and the waxy, scorched pine nuts give quiet crunch, a hint of nubbliness, to this meltingly gorgeous concoction.
