Pumpkin is one of those ingredients that remind us of fall, whether it's baked into a classic Thanksgiving pie or transformed into an inspired seasonal latte. But pumpkins are for more than making Jack-O-Lanterns—this hearty, lightly sweet squash is delicious any time of year and any time of day, though its peak season is (appropriately) in October. Sweet or savory, dinner or dessert—pumpkin will be your new go-to ingredient. Whether you're looking for a new take on pumpkin pie or a hearty dinner recipe, check out F&W's guide and get inspired. And don't forget to roast the seeds!

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Candied Pumpkins with Piloncillo and Cinnamon
Rating: Unrated 1
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.
Greens-and-Cheese-Stuffed Cinderella Pumpkin
Inspired by Cassie Piuma's squash spanakopita at her restaurant, Sarma, in Somerville, Massachusetts, this stuffed pumpkin is filled with a nutty, creamy blend of Gruyère and feta cheeses; sweet, anise-scented fennel; and hearty green lacinato kale for a stunning vegetarian main dish fit for any holiday table. After roasting and before stuffing, scrape the inside of the pumpkin to loosen about 3 cups of the sweet, tender flesh to yield a flavorful base for the kale filling. Use a gentle hand when scraping to leave the pumpkin walls intact.
Our 10 Best Pumpkin Soup Recipes
Nothing says #thisisfall like creamy, velvety pumpkin soup. Here, Food & Wine's top 10 best pumpkin soup recipes to make during the crisp, cool autumn months.
This Unforgettable Fall Dinner Starts with a Big Fancy Pumpkin
Dense, creamy, and fiery-fleshed, heirloom pumpkins are ripe for roasting.

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Whole Roasted Pumpkin with Green Beans and Red Curry Rice
Rating: Unrated 7
Long Island cheese pumpkins have deep, vibrant orange flesh and a sweet, nutty flavor. They roast smooth and creamy, making them the ideal squash for pies, purees, or serving as edible vessels for soups and curries. Here, rice is cooked to a risotto-like texture inside the pumpkin with red curry paste and coconut milk. Serve it as a hearty and warming main course or as a side dish for roast fish or pork. Bring the whole pumpkin to the table on a rimmed baking sheet or platter, and spoon the saucy rice, studded with spoonfuls of tender pumpkin, into shallow bowls. Be sure to line the baking sheet well, as the pumpkin may release juices during baking.
25 Pumpkin Recipes to Make This Fall
Pumpkin makes a delicious pie, but the squash is far more versatile than you might think. We love it in creamy soups and moist cakes, or made into a pumpkin butter for the ultimate fall spread. Don't forget about those seeds, either—you can use them in everything from dips to bread salad, and they'll add the perfect crunch. Read on for those recipes, and more of our favorite pumpkin dishes.

Pumpkin Spice Latte

Rating: 5 stars

If you are a pumpkin spice latte lover, you can have it without leaving your home. Slideshow:  More Pumpkin Recipes