Readily available at almost any supermarket as fall hits its stride, canned pumpkin is a versatile ingredient for classic desserts as well as playful riffs, and can even be used to great effect in savory dishes.
Maple syrup is folded into the filling of this take on a classic. Just before serving, the chilled pie is brûléed, yielding a caramelized top with a dramatic crunch. Andrew Ingalls Creamy pumpkin filling over a ginger cookie crust provides a comforting balance of sweetness and spice. Helen Rosner Rum and gingersnaps add a spicy, warming flavor to this rich fall dessert. Beth Rooney Enjoy pumpkin spiced cake as an indulgent breakfast or teatime treat. Anna Stockwell Use up leftover pumpkin or squash puree in a sweet, spiced ice cream. Anna Stockwell This pie packs in all the spicy sweetness of your traditional pumpkin pie, with the added bonus of a creamy pumpkin ice cream filling. Maxime Iattoni Rich, fluffy pancakes loaded with pumpkin, warm spices, and sea salt deliver pumpkin pie for breakfast. See the recipe for Shopsin’s Pumpkin Pancakes » Todd Coleman With warming notes of curry and cinnamon, this hearty vegetable curry is perfect for a cozy meal. Helen Rosner A dense, pudding-like pumpkin bread makes a rich and satisfying dessert. Use leftover butternut, acorn, or pumpkin squash purée. Penny De Los Santos Mingling the orange-scented old fashioned with subtly sweet pumpkin yields a brilliantly colored seasonal cocktail. Anna Stockwell The crust is made with raw pecans, a flavorful counterpoint to the traditional spiced filling. Plus, this pie is naturally gluten-free. Anna Stockwell All the traditional flavors of pumpkin pie combine in this satisfying, creamy mousse. Todd Coleman This classic, simple pumpkin pie is inspired by the “Libby’s Famous Pumpkin Pie” recipe printed on the back of Libby’s pumpkin cans. See the recipe for Libby’s Pumpkin Pie » Christopher Hirsheimer You can use fresh or canned pumpkin in this autumnal recipe for custard-style ice cream. Mary Elen Bartley Chilled chiffon pie is a lighter and more refined version of plain old pumpkin pie, thanks to egg whites folded into the filling. See the recipe for Pumpkin Chiffon Pie » Christopher Hirsheimer So-called sugar or cheese pumpkins work better for this cake than the “jack-o’-lantern” kind. See the recipe for Pumpkin¿Walnut Cake with Candied Oranges » Christopher Hirsheimer This Thanksgiving, indulge in a two-for-one pie that combines our two favorites, pumpkin and pecan (sorry, mincemeat), into one delicious combo. Sarah Karnasiewicz Black walnuts add a rich nuttiness and crunch to each bite of pie. See the recipe for Black Walnut Pumpkin Pie » James Baigrie