Recipes

Make the ultimate fall pasta with this creamy, smoky, rosemary-scented pumpkin sauce that is ready in just a few minutes.

The flavors of spanakopita — feta, phyllo, dill — bring a Mediterranean feel to this showstopping stuffed pumpkin.

A can of Libby’s pumpkin puree is the key to giving these bars their dense, cake-like texture.

This easy vegetarian pumpkin bisque comes together in just 45 minutes.

This pie slices beautifully to reveal not one but two fillings: both pumpkin custard and gooey, syrupy pecan. Chef Joanne Chang’s technique ensures the bottom of the pie shell is perfectly cooked and avoids sogginess. Cooling the blind-baked pie shell with weights keeps it hotter, and flatter, longer.

Canned pumpkin and coconut milk make this curry easy to whip up in less than an hour.