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  • 396 Pins

Pumpkin Pie Cake

Thanksgiving Pumpkin Studel Carla Hall

creamy pumpkin pie bars by joy the baker, via Flickr

Pumpkin or Pecan? No need to choose with Mile-High Pumpkin-Pecan Pie from @Martha Stewart Living. Yum!

pumpkin pie with sweet leaves very pretty

Whole Wheat Pumpkin Scones with Cinnamon Icing | Tammy's Recipes

Young Homemakers: Taste of the Season: Pumpkin Pie Spiced Sugar! {ignore the poor lighting...this stuff is a must have in the kitchen for Autumn baking!! ♥ Top it on muffins or toast, cookies and bars, sprinkle in your tea or coffee, or as a topping on regular or pumpkin pretzels!}

Pumpkin Pie Peanut Butter Cups

Tortellini With Pumpkin Alfredo Sauce Recipe- just made this for dinner! Really good (and easy)!!!!

Pumpkin Orange Ginger Cheesecake

Pumpkin Cobbler

Drunken Pumpkin-Apple Pie

~pumpkin pie coffee creamer~

Crock Pot Pumpkin Angel Food Cake With Caramel Sauce

Pumpkin Cream Cheese Sweet Rolls

Dulce de Leche Pumpkin Cheesecake

Pumpkin Cinnamon Roll Cake Bars

Caramel Pumpkin Black and White Cookies by @Ellen B. (indigoscones)

Pumpkin Pie Biscotti with Vivác Winery Rosé of Dolcetto, a DRY Rosé works with just about anything!

Pumpkin Ginger Gelato (non-dairy)

Pumpkin Muffins with Eggnog Cream Cheese Swirl

  • Sathya Prabhakar
    Sathya Prabhakar

    That looks delicious

Pumpkin French Toast Bake - the perfect healthy fall breakfast. Ingredients: 3½ – 4½ cups 1-inch bread cubes (depending on type of bread), 7 large eggs, 2 cups milk (any kind)*, 1 tsp vanilla extract, 1½ tsp pumpkin pie spice, ¼ cup pumpkin BUTTER (or ½ cup pumpkin puree), *3-4 tablespoons brown sugar for topping, nuts, like pecan or walnuts (optional). Instructions: Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.Notes* I HIGHLY recommend using pumpkin butter as it has a concentrated pumpkin flavor and is much sweeter than puree. But if using puree instead of butter, it’s important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and a little agave nectar, brown sugar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you’re going for. * I used 2%, but use skim or low-fat for a lighter recipe. Alternatively, use non-dairy such as soy or almond.Nutrition InformationServing size: 10 slices; per slice: Calories: 122 Fat: 4 g Carbohydrates: 13.7 g Sugar: 7.4 g Sodium: 145 mg Fiber: 1.3 gProtein: 7.8 g

Fuck pumpkin pie. Custard is the shit. Pumpkin Custard Tart with a Caramel Crunch

The Simplest Pumpkin Pie-made with pumpkin butter!

The Simplest Pumpkin Pie

We'd make these for an autumn potluck - Pumpkin Pecan Polvorones (Mexican wedding cookies) from Cookie + Kate