This crustless pumpkin pie is Weight Watchers friendly coming in at only 2 points (two!) for the whole pie. This pumpkin ...

Especially Melissa Clark’s brandied pumpkin pie, a New York Times Cooking classic with five stars and over 2,000 reviews.

But how about trying some different recipes with those fresh, canned, or puréed pumpkins that you have stored in your fridge ...

Pumpkin soup is quintessential fall dish, but when you're making it, should you roast a fresh pumpkin or grab a can of the ...

Put fragrant herbs to good use with these fresh sage recipes. The woodsy flavor is perfect for Thanksgiving stuffing, chicken ...

While pumpkin pie spice tends to be very cinnamon-forward, cinnamon takes more of a back seat in Spicewalla’s chai masala, ...

But using fresh pumpkin is just another take on cooking with hard-shelled ... The trickiest part of cooking with pumpkin is ...

Set a large pot filled with salted water over high heat. Bring to a rolling boil. Meanwhile, make fonduta: Add cream to a large pan and set over medium heat. Once cream is simmering, add cheese a ...

The pumpkin is roasted in the oven and then tossed with loads of fresh cilantro and crunchy toasted hazelnuts.

But using fresh pumpkin is just another take on ... This August 2018 image shows a recipe for creamy pumpkin mac and cheese. Credit: AP The trickiest part of cooking with pumpkin is cutting ...

But using fresh pumpkin is just another take on cooking ... The trickiest part of cooking with pumpkin is cutting it. For this recipe, you need to remove the skin, or "peel" the pumpkin.