Recipes

Calabaza en tacha, a Mexican dessert traditionally prepared for Día de los Muertos, was the inspiration for these candied pumpkins drenched with a rich syrup made from piloncillo cones, an unrefined, molasses-laden Mexican cane sugar. Small sugar pie pumpkins have more concentrated sugars, making them perfect for this simple dessert. As the pumpkin wedges cool, they soak up the syrup, resulting in custardy bites laced with cinnamon, clove, and a hint of orange. Serve leftovers mashed in a yogurt or ice cream parfait, churned into pumpkin ice cream, or alongside gingerbread cookies with crema drizzled on top.

A classic browned butter and sage sauce gets a boost of fall flavor from pumpkin butter. Be generous with the Parmigiano-Reggiano, its salty, savory bite adds the perfect hit of umami flavor to this decadent pasta dish.

In the fall, when squash and pumpkins are in their prime, make this pumpkin butter your go-to spread and recipe addition.

With layers of silky pumpkin cream and coffee-dipped ladyfingers, this no-bake fall dessert tastes almost like a pumpkin spice latte.

We're not saying the PSL is over, but this spritz is giving it a run for its money.

Spiced with cinnamon, ginger, cloves, and nutmeg, this classic pumpkin bread smells and tastes like fall.