We asked the South's best how they make this most classic Thanksgiving dessert—and we learned a few great tips.

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

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, ...

No matter how good your canned filling is, it will never match pumpkin pie from scratch. —Christy Harp, Massillon, Ohio Go to ...

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 ...

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.