We all know that pumpkins lend themselves beautifully to pie, but don’t stop there—pumpkin is more versatile than you think. When cooked down and puréed, their creamy, sweet flesh adds heft, moisture, and a luscious, rich flavor to everything from rose water-scented halvah to Senegalese mango cake to, yes, a million variations on the classic pie. Here’s our favorite ways to eat the squash for dessert—or breakfast—or as a snack.
This autumnal dessert is a lighter and more refined version of plain old pumpkin pie, thanks to egg whites folded into the filling. Get the recipe for Pumpkin Chiffon Pie »Farideh Sadeghin
Easy Pumpkin Pie with Press-In Oat Crust
No rolling pin required for this easy, flavorful pie crust! Simply toss together oats with pumpkin seeds, warm spices, butter, and a touch of whole-wheat flour. Easy Pumpkin Pie with Press-In Oat Crust »Photography by Thomas Payne
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. Get the recipe for Maple Pumpkin Brûlée Pie »Photography by Andrew Ingalls
Pumpkin Halvah (Assidat al-Boubar)
Like many traditional Emirati desserts, luscious pumpkin porridge (in Arabic it's a halvah, or sweet food) straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it's still quite warm. Get the recipe for Pumpkin Halvah (Assidat al-Boubar) »Todd Coleman
Spiced Pumpkin Cake
A welcome addition to the holiday table, this simple frosted layer cake can be made with either canned or homemade puréed pumpkin. Get the recipe for Spiced Pumpkin Cake »Todd Coleman
This pie packs in all the spicy sweetness of your traditional pumpkin pie, with the added bonus of a creamy pumpkin ice cream filling. Get the recipe for Pumpkin Pie Ice Cream Pie »Photography by Maxime Iattoni
We all know that pumpkins lend themselves beautifully to pie, but don’t stop there—pumpkin is more versatile than you think. When cooked down and puréed, their creamy, sweet flesh adds heft, moisture, and a luscious, rich flavor to everything from rose water-scented halvah to Senegalese mango cake to, yes, a million variations on the classic pie. Here’s our favorite ways to eat the squash for dessert—or breakfast—or as a snack.
This autumnal dessert is a lighter and more refined version of plain old pumpkin pie, thanks to egg whites folded into the filling. Get the recipe for Pumpkin Chiffon Pie »Farideh Sadeghin
Easy Pumpkin Pie with Press-In Oat Crust
No rolling pin required for this easy, flavorful pie crust! Simply toss together oats with pumpkin seeds, warm spices, butter, and a touch of whole-wheat flour. Easy Pumpkin Pie with Press-In Oat Crust »Photography by Thomas Payne
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. Get the recipe for Maple Pumpkin Brûlée Pie »Photography by Andrew Ingalls
Pumpkin Halvah (Assidat al-Boubar)
Like many traditional Emirati desserts, luscious pumpkin porridge (in Arabic it's a halvah, or sweet food) straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it's still quite warm. Get the recipe for Pumpkin Halvah (Assidat al-Boubar) »Todd Coleman
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Spiced Pumpkin Cake
A welcome addition to the holiday table, this simple frosted layer cake can be made with either canned or homemade puréed pumpkin. Get the recipe for Spiced Pumpkin Cake »Todd Coleman
This pie packs in all the spicy sweetness of your traditional pumpkin pie, with the added bonus of a creamy pumpkin ice cream filling. Get the recipe for Pumpkin Pie Ice Cream Pie »Photography by Maxime Iattoni
