Classic Pumpkin Pie
Who says you can’t improve a good thing? You won’t miss anything in our Classic Pumpkin Pie but the extra calories. Online reviewer Danny comments, “This pie didn't disappoint. You can't really tell it's a light pumpkin pie. It's a perfect dessert.”
Pumpkin Pie Ice Cream
A few easy additions to store-bought ice cream create a custom flavor that simply tastes like Thanksgiving.
The onset of autumn is worth celebrating, so why not make a huge batch of mulled apple cider and serve it with these spiced pumpkin muffins? The pumpkin adds gorgeous color, flavor, and moisture as well as fiber, vitamin A, and potassium.
Pumpkin Spice Energy Bites
These bite-sized snacks pack in everything you love about pumpkin spice with natural warm flavors and fresh pumpkin puree. Don't stress making a pumpkin pie and save on the calories with these energy bites. Enjoy these as a grab-and-go breakfast or snack all throughout fall.
Roasted Pumpkin Pie
By roasting the pumpkin whole, you avoid cutting it open and scooping out the seeds and membrane. If you'd like, serve pie with a dollop of lightly sweetened 2% reduced-fat yogurt.
Pumpkin Frozen Yogurt
Greek yogurt and cream cheese come together to create that same, luscious texture of your favorite store-bought frozen yogurt. With a seasonal pumpkin flare, this low calorie dessert is just the treat that you'll want to cozy up to on a crisp fall night. Top with nuts, cinnamon, and dark chocolate for an extra kick that blends beautifully with the flavors of pumpkin spice. If you are not planning on serving immediately, keep it in the fridge and then throw it in the freezer 1 to 2 hours before you are ready to serve it.
3-Ingredient Pumpkin Pancakes
Healthy Pumpkin Spice Latte
Call us basic, but warm, foamy pumpkin spice latte is just the beverage that we're craving during the fall months. Here, we made a pumpkin spice simple syrup that you can make with easy, at-home ingredients and none of those preservatives that you'll find in your PSL from Starbucks. Strong brewed coffee and whisked milk allow you to mimic the flavors of a latte without any of the heavy-duty cafe equipment. Make a batch of the seasonal syrup and add it to your cup of joe in the morning throughout the week, or make all the lattes at once for a cozy morning with friends.
Pumpkin Soup Three Ways
Even without the added cream, pumpkin soup takes on a velvety texture after it's simmered and pureed. Make sure all the ingredients are very tender so they'll blend together smoothly. We start with a base recipe, then tweak it to create 2 more soups, each with a different flavor makeup. Simple toppings like salty-sweet pepitas or chorizo make them a little more special. For a fun, no-fuss garnish, top any of the soups with 2 tablespoons popped popcorn. Sprinkle with freshly ground pepper, if desired.
Chocolate-Swirled Pumpkin Bundt
The earliest ways of preparing pumpkin were savory, but sweetened recipes, like the first pumpkin pies—baked in the pumpkin shell rather than in a pie crust. We've come a long way since then. In this recipe, we mix pumpkin with bittersweet chocolate for a flavor that is decidedly fall and perfect for seasonal entertaining. (We think it's great for breakfast too!)
Mini Avocado Toasts with Pumpkin Seeds
Avocado toast will never go out of style. Paired with salty, crunchy pumpkin seeds, you'll be in snack heaven after one bite. These adorable toasts all make for the perfect entertaining snack, and they're super simple to put together. Make sure to keep a close eye if you're toasting the pumpkin seeds, as they can easily burn.
This oven-baked side couples the earthiness of poblanos with the sweetness of red bell peppers. Combine those with rich pumpkin and you have a new fall-weather classic you'll make time and again.
Whole Stuffed Roasted Pumpkin
In this recipe, pumpkin plays a triple role: cooking vessel, serving bowl, and part of the meal itself. Choose a Long Island Cheese pumpkin for its creamy flesh or a Cinderella pumpkin. The hearty stew simmers inside the pumpkin while the flesh cooks and softens. Berbere, a peppery Ethiopian spice blend, richly seasons the pumpkin and stew. Find it at specialty markets or online at penzeys.com.
Ginger, cinnamon, and allspice make a welcomed appearance in these golden cakes, and whole-grain corn flour gives them a cakier texture and added fiber. Serve with warmed apples and fresh cream for a comforting morning meal.
Roasted Kabocha and Kale Salad
Kobocha squash, also known as Japanese pumpkin, is the sweeter cousin of the pumpkin. The vivid orange flesh of this winter squash is tender and rich, with a flavor reminiscent of a sweet potato. While the shell is very hard when raw, it becomes very tender when cooked, making peeling optional. It's wonderful here, dressed with olive oil, coriander seeds, pepper, and salt.
Orange, Pumpkin Seed, and Smoked Almond Granola
Make a double batch and divide it in two. Serve with yogurt, and you have a super easy breakfast for Sunday. Even better, Monday morning breakfast is good to go.
Variation 2: Spiced Pumpkin Chiffon Pie
Celebrate the best of fall flavor with this creamy pumpkin pie. This version of the classic Thanksgiving pie is a fluffier, less dense version of the original, so it's perfect for serving at holiday gatherings when you want a crowd-pleaser.
<p style="text-align: left">Pumpkin Pie Shake</p>
This quick and easy dessert may remind you of another holiday classic. Allison writes, “My family thought they were drinking pumpkin pie. We will make it again.”
Pumpkin Ravioli with Gorgonzola Sauce
Perfect for a dinner party, this dish can be made in advance and refrigerated until you’re ready. Reviewer Kara suggests using rice paper wrappers. “They’re considerably larger [than wonton wrappers]. I can't tell you how much time this saves. It only takes me about 15 minutes to make this dish, which is one of the reasons I love it.”
Cinnamon, ginger, and nutmeg stand out in this fall-flavored treat. Reader lengle67 raves, “Absolutely wonderful . . . even better than full-fat ice cream recipes we've made in the past. We’ll be making this for Thanksgiving!”
Pumpkin-Walnut Focaccia with Gruyere
This Italian classic reaches new heights with the addition of nutty Gruyére and sweet pumpkin. Not an experienced baker? Take comfort from the words of fellow novice terribly73: “This is the first time I have made a bread from scratch, and it turned out perfectly. It’s delicious plain with just a little butter. Perfect!”
Pumpkin Pie Cake
Tired of pumpking pie every year? Shake things up and opt for this snazzy cake. Reviewer Rachel Elma reports, “Outstanding! Super moist, great flavor, and looks so pretty when done. This will be a holiday season regular for my home.”
Pumpkin-Honey Beer Quick Bread
Readers loved this bread and found it perfect for gift-giving or making ahead. (It keeps for two months in the freezer; wrap it in plastic wrap first.) "This is the most amazing bread ever," says hkristinr "I've made it countless times now and given it as gifts, especially to my pregnant friends, and they LOVE it. Well, EVERYONE loves it!!!"
White Bean and Pumpkin Hummus with Pita Chips
If you think you've seen pumpkin spice in every food, think again. This lightly sweet and smoky take on hummus is the perfect snack or a fitting starter for any autumn gathering. Without being overly sweet, this festive dip is the perfect addition to your next Halloween or fall-inspired spread.
Vanilla-Bourbon Pumpkin Tart
Graham crackers and pecans encrust the spirited, spiced filling. Dollop each serving with sweetened whipped cream.
Ginger Pumpkin Pie with Toasted Coconut
Ginger and coconut add warm, flavorful accents to this fall classic. If you'd like a dollop of something creamy, top with fat-free whipped topping.
A deliciously dense almond cake rests underneath the cheesy spiced pumpkin layer. Almond brittle adds a spectacular finishing touch.
Pumpkin Pie Pudding
We took the best part of the classic fall pie and stuck it in a glass for a perfectly-portioned treat. Top with a dollop of whipped cream and chopped walnuts.
Spiced Pumpkin Chiffon Pie
Vegetable shortening gives this piecrust—which we've deemed our best ever—a delicious, flaky texture. Be sure to read the nutrition labels and buy a brand with no trans fats though.
Pumpkin Ice Cream Torte
Here’s the secret: You can make this pumpkin torte well ahead and freeze it. The sauce is jarred. The cook will be celebrated.
Spiced Pumpkin Biscuits
These moist, 5-star pumpkin muffins get a burst of sweet and sour notes from the dried cranberries. This favorite recipe doubles easily to feed a crowd.
Pecan-Topped Pumpkin Bread
This much-loved recipe was the subject of a recipe makeover that earned rave reviews. With a few low-fat baking tricks, our healthy pumpkin bread recipe shaved 33 percent of the calories and more than half the fat from the original recipe.
Pumpkin Pound Cake with Buttermilk Glaze
The glaze on this mouthwatering cake is enough to make you want to lick your screen. Drain the canned pumpkin before making the cake batter to keep the cake's texture light.
Roasted Pumpkin and Sweet Potato Pilau
Hearty pumpkin and creamy sweet potatoes steal the show in this cool-weather pilaf. It’s an ideal way to add fiber to your diet and a beautiful showcase for some underused winter vegetables.
Creamy Pumpkin-Red Pepper Soup
The soup can be topped with a variety of things: We love Parmigiano-Reggiano and rosemary, but savory sprinkles like chopped smoked almonds or toasted pecans would be lovely. This tastes even better the next day...or the day after.
Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts
For fall and winter comfort, turn to this one-pot risotto with pumpkin and pancetta.
Sugar Pumpkin Custards with Graham Crumble
These sweet custards are the perfect ending for an autumn dinner party.
Fettuccine with Pumpkin Sauce
Pair this seasonal dish with a quick fall salad: Combine 2 tablespoons olive oil, 2 teaspoons cider vinegar, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon honey in a large bowl, stirring with a whisk. Add 3 cups chopped romaine lettuce, 1 sliced apple, and 2 tablespoons pumpkinseeds; toss.
Red Lentil-Pumpkin Soup
The hearty crunch of pumpkinseed adds wonderful contrast and texture to this rich, creamy soup. And when paired with a slice of sourdough bread, it’s a complete, filling meal in just under 30 minutes.