It’s autumn's most beloved––but expected––icon. Let’s see what the pumpkin can really do
Brilliant orange roasted pumpkin replaces the traditional mashed-potato topping here, giving new life to classic pub grub.
Recipe: Pumpkin Shepherd's Pie
Basically an open-face pie, this is a great dessert for pie-phobes to make because the crust is so easy to handle.
Recipe: Apple Pumpkin Galette
Empanadas get their name from the Spanish word empanar, “to bake in pastry.” For these handheld pies, we’ve used pie dough for a more delicate, buttery crust.
Recipe: Pumpkin Curry Empanadas
It’s pumpkin pie meets crème brûlee, and worthy of your next dinner party.
Recipe: Pumpkin Brûlee Tart
Layers of pumpkin and vanilla ice cream top gooey caramel on a graham cracker crust.
Recipe: Pumpkin Caramel Ice Cream Pie
Skip the canned stuff and make a fresh pie filling with plump squash or pumpkin—both are in season now. This easy purée is
delicious in our Pumpkin Caramel Ice Cream Pie and Pumpkin Brûlée Tart. To make it, choose a dry-fleshed baking pumpkin like
Sugar Pie (Halloween pumpkins are too moist) or a dense orange squash like butternut or kabocha.
Preheat oven to 375°. Cut 2 lbs. pumpkin or squash in half with a large, heavy knife, then scoop out the seeds (save them for toasting if you like). Rub the inside of the pumpkin halves with vegetable oil and set them, cut side down, on a rimmed baking sheet. Bake until very soft when pierced, 45 to 75 minutes. Scoop flesh into a food processor and whirl until smooth. If the purée is watery, let it drain in a strainer for 30 minutes. Makes 1 1/2 to 2 cups purée
Curry leaves make this vegan curry intensely aromatic.
Recipe: Cashew, Coconut, and Pumpkin Curry
Pumpkin tacos are easy appetizers to prepare, but offer complex flavors. Guests can assemble their own, adding toasted chiles,
slaw, and pumpkin seeds.
Recipe: Pumpkin Tacos
Warm spices and caramelized onions underscore the natural sweetness of pumpkin and butternut squash in this comforting dish.
The easy swirl of ginger butter at the end adds a bit of flavor and a lot of style.
Recipe: Spiced Pumpkin Soup with Ginger Browned Butter
Come autumn, nothing beats the sweet and spicy waffles at Garland's Oak Creek Lodge in Sedona, AZ. Now you can make them in
your own kitchen.
Not only do you get chunks of fruit, but you get a sweet river of apple cider syrup, too. To keep them warm and crisp, put directly on a rack in a 200° oven for up to 40 minutes.
Recipe: Pumpkin Waffles with Apples and Apple Cider Syrup
Harder cookies—like Nabisco’s—keep the most crunch (softer ones will dissolve).
Recipe: Pumpkin Gingersnap Ice Cream
Adding a little cream of tartar keeps the hot caramelized sugar from crystallizing; orange zest intensifies its flavor.
Recipe: Caramelized Orange Pumpkin Flan
For a fissure-free cheesecake, beat your filling just until it's blended-no more. (Too much air in the mixture will make it
defalte, and then crack, in the oven.)
Recipe: Pumpkin-Orange Cheesecake with Chocolate Crust and Salted Caramel
Need we say more than "no-cook?"
Recipe: No-Cook Pumpkin Chocolate Icebox Pie
The canned pumpkin in the batter keeps these cupcakes moist, reducing the amount of oil you need to use.
Recipe: Chocolate Pumpkin Cupcakes
If you prefer your shakes thicker, just follow the make-ahead directions.
Recipe: Pumpkin Bourbon Shakes
Reader Ruth Miller, of Eugene, Oregon, sent us this pumpkin pancake recipe. She likes to slice the apples; sauté them in a
little butter, sugar, and cinnamon; and spoon them on top. To save time, we skipped the sautéing and put the apples right
in the batter.
Recipe: Pumpkin Apple Pancakes