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.
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!)
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.
Pumpkin-Hazelnut Cheesecake
Spiced pumpkin adds seasonal color and warm flavors to this magnificent double-decker dessert. Hazelnuts contribute their unique browned butter note to the wonderfully dense cake beneath the silky cheesecake. Shards of brittle add drama and style.
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.
Pumpkin Ice Cream Torte
Here’s the secret: You can make this pumpkin torte well ahead and freeze it. Perfect for a hectic day of cooking.
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.
Sugar Pumpkin Custards with Graham Crumble
These sweet custards are the perfect ending for an autumn dinner party.
Pumpkin Pie Ice Cream
A few easy additions to store-bought ice cream create a custom flavor that simply tastes like Thanksgiving.
Vanilla-Bourbon Pumpkin Tart
A fluffy, delightful hybrid—part classic spiced pumpkin pie, part creamy cheesecake. Wrap foil around the springform pan to make sure water doesn’t sneak in from the water bath.
Maple Pumpkin Pie with a Message
To use up the leftover pumpkin, try adding some to a breakfast smoothie, or stir into pancake batter. Or combine with a splash of half-and-half, season with sage, and toss with pasta.
Pecan-Pumpkin Cheesecake Bars
Pumpkin Flan
Pumpkin Pie Shake
Canned pumpkin has more bioavailable beta-carotene than fresh because of the heat used during canning. Dress up this shake with a rim of graham cracker crumbs on each glass instead of sprinkling the crumbs on the shake.
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.
Sugar Pumpkin Custards with Graham Crumble
These sweet custards are the perfect ending for an autumn dinner party.
Pumpkin Pie with Vanilla Whipped Cream
This is the pie you remember from many Thanksgivings, made better for you. Instead of using a can of regular evaporated milk, we swapped in a fat-free version.
Pumpkin Pie Shake
Pumpkin pie in a glass?! Try it and believe it. This cold and creamy blended drink was a finalist in our 2005 Ultimate Reader Recipe contest. Readers gave it top ratings, too. Canned pumpkin and ice cream mix with pumpkin pie spice and brown sugar for a refreshingly different take on a classic holiday flavor.
Pumpkin Cheesecake
Our fans rave about this rich, creamy pumpkin cheesecake with a vanilla wafer crust that has only 256 calories per slice and less than 10 grams of fat.
Pumpkin Bread Pudding
If your two favorite desserts are bread pudding and pumpkin pie, you're in luck with this recipe that combines the best attributes of each one. Topping the warm bread pudding with maple syrup and toasted pecans is pure genius.
Buttermilk-Pumpkin Pie Ice Cream
This has to be the coolest way to serve pie "à la mode." Churn creamy spiced pumpkin pie into a rich custard for an all-in-one ice-cream treat. What a great way to stretch those last couple of slices into a festive new dessert.
Pumpkin-Cranberry Cake
A crunchy walnut and brown sugar topping is perfectly suited for this sweet (and slightly tart) sheet cake. Yogurt, in addition to canned pumpkin, keeps this cake moist and flavorful.
Pumpkin-Orange Cake
This dessert is simply stunning, from the auburn-colored cake to the luscious cream cheese filling to the ruby-like pomegranate seeds and mandarin oranges arranged on top. With so elegant a presentation, it's sure to impress, especially since it tastes as wonderful as it looks.
Pumpkin Pie Cake
To lighten this stunning dessert, we cut out 3/4 of a cup of oil and combined whole eggs and egg substitute. Now with only 223 calories per slice, this centerpiece is a nutritional masterpiece.
Pumpkin Cake with Cream Cheese Glaze
The oranges are optional, but they add a burst of freshness to the cake. If you make the cake a day ahead, garnish with orange wedges shortly before serving. You can also bake the cake in a Bundt pan, but reduce the oven temperature to 325º.
Pumpkin Cheesecake Bars
This dessert combines the spicy flavors of a pumpkin pie with the creamy richness of a cheesecake.
Ginger Pumpkin Cheesecake
Make this cake a day ahead, and refrigerate. Large crystals of raw brown Demerara sugar look and taste lovely, but the cake is still delicious without it. To prevent the crust from sticking to your fingers while pressing it into the pan, lightly coat your hands with cooking spray.
Pumpkin-Almond Cheesecake
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.
Double-Ginger Pumpkin Flans
This is a great weekend recipe that takes some time but produces an elegant and delicious result that's worth the extra effort. Unsweetened pumpkin and fresh ginger add a seasonal and unexpected twist on creamy classic flan (also known as crème caramel). Make them for someone special.
Classic Pumpkin Pie
Refrigerated pie dough and a simple, 7-ingredient filling make this pie refreshingly easy to prepare. A tablespoon of amaretto beat into the whipped cream adds nutty-sweet notes to the creamy topping.
