Pumpkin Lentil Curry
This quick, cozy, satisfying vegetarian meal made mostly of pantry staples is perfect for New Year’s week.
Gingersnap Pumpkin Pie
This is an intensely flavored pie, from the gingersnap crust to the well-spiced, concentrated pumpkin filling. It’s so much more than the recipe found on the canned pumpkin.
Butternut Lasagna
If you’re looking for a nice, fall- or holiday-inspired main dish, try this vegetarian lasagna. Layers of sliced butternut squash, puréed pumpkin, crème fraîche, fontina, noodles, and sage make this a decadent dish worthy of Thanksgiving or dinner for friends.
Pumpkin Chocolate Chip Pancakes
We didn’t host Thanksgiving this year, and we were only traveling locally, so we had time in the morning to try a special dessert. These pumpkin pancakes laced with chocolate were easy and delicious. I admit to using more chocolate chips than the recipe called for.
Pumpkin Gingersnap Cheesecake
This cheesecake, with a gingersnap crust, pumpkin filling, and salted caramel sauce, is a beautiful holiday dessert, and serves enough to take to a party.
Pumpkin Pie with Streusel
Bake a filling of pumpkin puree, spices, and cream in a homemade crust, and then top with pecan streusel.
Pumpkin Tortilla Soup
This is one of my favorite meals. It’s perfect for my October birthday, when the weather turns crisp and you want some warm comfort food. It’s a vegan version of the Tex Mex classic tortilla soup, with onions, tomatoes, tortillas, cilantro, chiles, canned pumpkin (that you would never know was there), and creamy chunks of ripe avocado.
Vegan Pumpkin Custards
This vegan version of pumpkin pie filling is baked in custard form, for times when the pie crust recipe does not cooperate.
Mom’s Pumpkin Pie
This Thanksgiving classic is best served with as much whipped cream as possible.