Author: Sarah Patterson Scott
Author: Selma Brown Morrow
This recipe for phyllo triangles, filled with a pumpkin-and-honey purée, is a perfect sweet appetizer for your Thanksgiving feast or any fall dinner.
Author: Katherine Kallinis Berman
Simple roasted pumpkin recipe I came across on epicurious.com. Substitute the squash below for Calabaza. Calabaza is often sold already chopped into chunks in many Latin markets. This is because of the...
Author: Kanzeda
sweet and delicious, perfect for fall meals or holiday dinners *if you use fresh pumpkin puree and it's thinner than canned you can reduce or skip the milk. if you use thick homemade puree or canned use...
Author: newmama
Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were...
Author: Nadege Fleurimond
The key to balancing the richness of the cream and the sweetness of the pumpkin in this simple sauce is salty, starchy pasta water. Remember, it should taste "salty like the sea."
Author: Dawn Perry
Author: Beth Harrison
Serve this creamy pumpkin mousse with gingersnaps instead of spoons.
Author: Dawn Perry
Author: David Venable
PERFECT Thanksgiving side dish; looks gorgeous on the table and is a seasonal decoration in itself!! Adapted from "Around the French Table" by Dorie Greenspan
Author: Raquel Grinnell
Mix and match your favorite fall vegetables into this delicious side dish.
Author: Donna Hay
Author: Yvette Marquez-Sharpnack
Author: Rick Bayless
Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up...
Author: Kathryn Matthews
Author: Ian Knauer
Author: Carolyn Beth Weil
"Pumpkin is for more than just pie. I like it in ravioli, soup, and this curry dish!"
Author: Tory Miller
Author: Beatriz Llamas
This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.
Author: Kierin Baldwin
Author: Gina Marie Miraglia Eriquez
Author: Barbara H. Anderson
Author: Elinor Klivans
Author: Lara Ferroni
Author: Janet McCracken
Author: Susan Spungen
Pumpkin pie was introduced to the holiday table at the Pilgrim's second Thanksgiving in 1623. Decorate this American classic with some whipped cream, or serve the cream alongside. See how to make your...
This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins), seasoned with fresh sage, and laced with melty strands of Fontina cheese is full of favorite autumnal flavors....
Author: Paul Grimes
Author: Rori Trovato