Pumpkin, whether fresh or canned, is terrific in more than just pies. Try it in pancakes, soups, chili–even lasagna.
Soups and Stews
From Pumpkin Turkey Chili to Thai Pumpkin Soup, these starters will warm you right up on a chilly autumn night.
Main Dishes and Savory Sides
Rich, filling meals with pumpkin as the star.
- Roast Pumpkin and Feta Risotto
- Vegetarian Four Cheese Lasagna
- Pumpkin Fritters
- Spinach-Stuffed Pumpkins
- Dinner in a Pumpkin I
Breads and Muffins
Start the day off right with pumpkin pancakes or muffins.
- Pumpkin Apple Streusel Muffins
- Pumpkin Cream Cheese Muffins
- Downeast Maine Pumpkin Bread
- VIDEO: Pumpkin Pancakes
- More Pumpkin Breads and Muffins
There’s more to pumpkin desserts than pie.
- Granny Kat’s Pumpkin Roll
- Pumpkin Gingerbread
- Pumpkin Cheesecake in a Gingersnap Crust
- VIDEO: Iced Pumpkin Cookies
Cooking with Fresh Pumpkin
There’s no shame in using canned pumpkin. Even professional bakers do it. But if you’re using fresh, choose small, flavorful sugar pie pumpkins–and save the big ones for carving. A four-pound pumpkin should yield about 1½ cups of puree.
To make pumpkin puree:
1. Cut the pumpkin in half and bake cut-side down, covered with foil, in a 375 degree F oven until flesh is tender, about 90 minutes .
2. Allow to cool, scoop out the flesh, and puree.
3. Strain the puree for extra-silky smooth soups and custards.