18 Sweet and Savory Recipes for the Pumpkin-Obsessed

Though pumpkin-flavored dishes are usually sweet, this recipe combines pumpkin purée and chickpeas for a smoky, savory hummus that’s perfect for fall entertaining. Serve it in a wide bowl so there’s plenty of room for the generous toppings.

This recipe is just as wonderful with kabocha squash. Mushroom dashi is available online, or use dashi tea from Topanga-based Studio Cue.

Brilliant orange roasted pumpkin replaces the traditional mashed-potato topping here, giving new life to classic English pub grub.

Not quite enough pumpkin for you? Serve this soup in Mini Pumpkin Bowls.

These handheld savory pies are perfect for a party, with your favorite chutney on the side. Empanadas get their name from the Spanish word empanar, “to bake in pastry.” We’ve used pie dough for a more delicate, buttery crust.

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.

The warm spices of holiday pies are mixed with seeds and a touch of salt for a sweet and savory snack to eat by the handful. It can be shared with any trick-or-treaters on the Halloween trail, since it won’t set off peanut allergies.

Adding a little cream of tartar keeps the hot caramelized sugar from crystallizing; orange zest intensifies its flavor.

Layers of spiced pumpkin ice cream and vanilla ice cream top gooey caramel on a graham cracker crust. It’s a whole new way to have pumpkin pie.

Pumpkin and chocolate together are surprisingly delicious.

Make these sweet little cakes throughout the fall. For Halloween, all you need are some edible eyeballs and a bit of black food coloring to turn them into charming pumpkin ghosts. You’ll need 2 (12-mold) madeleine pans to make this recipe. Find them at a kitchenware shop or online.

Basically an open-face pie, this galette is a great dessert for pie-phobes to make because the crust is so easy to handle–you don’t even need a pie pan.

So you forgot to make (or buy) pie crust. Never mind—you don’t really need one when you have a fantastic filling. (And anyway, the crust is often soggy on a moist pie like pumpkin.) Pastry chef Angela Pinkerton gave us this delicate dessert—with toasted pecans for crunch, instead of a crust. Use the maximum sugar and spices if you like a bolder, sweeter pie.

Nothing beats these sweet and spicy waffles. To keep them warm and crisp, put directly on a rack in a 200° oven for up to 40 minutes.

Caramel-coated walnuts and cranberries top this tender cake. It’s very easy to make. This cake looks and tastes best the day it is made. To toast the walnuts, bake in a 350° oven until golden, 7 to 10 minutes. If using frozen cranberries, measure while frozen, then thaw before using.

Harder cookies–like Nabisco’s–keep the most crunch (softer ones will dissolve).

If you prefer your shakes thicker, just follow the make-ahead directions.

Make a picture-perfect fall dessert for your holiday open house or neighborhood block party. It’s pretty from the top, and even prettier when you remove a slice.