Author: Sarah Patterson Scott
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won...
Author: Diane Morgan
Author: Gina Marie Miraglia Eriquez
I DO love my maple and pumpkin together! The two flavors blend so well. The creamy orange color of this soup says "autumn", but good anytime of the year...
Author: Whisper
Author: Diana Kennedy
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...
Author: Dawn Perry
In this pumpkin ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth. The real...
Author: Hetty McKinnon
This needs to chill overnight, so plan accordingly.
Pumpkin Custard Profiteroles With Maple Caramel
Spanish smoked paprika lends a warm smoky flavor to this super simple, rich, creamy pasta.
Author: Anna Stockwell
A tasty and quick way to use up extra canned pumpkin pie mix.
Author: Suzie Lopez O'Connor
Author: Elissa Narow
Every October as kids, we loved to go pumpkin picking and buy fresh pumpkins. Our grandmother would take the pumpkin flesh and bake it in the oven with...
Author: Katherine Kallinis Berman
The Italian cream cheese, mascarpone, lightens up the filling and topping.
Author: Sarah Patterson Scott