Pumpkin Desserts Beyond Classic Pumpkin Pie
There’s more than one way to pumpkin
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.
Pumpkin Spice Bars with Toasted Meringue
Pumpkin Chiffon Pie
Easy Pumpkin Pie with Press-In Oat Crust
Mango and Pumpkin Spice Cake
Pumpkin Pie with Graham Cracker Crust and Pepita-Sage Brittle
Pumpkin Cheesecake Tart with Gingersnap Crust
Maple Pumpkin Brûlée Pie
Pumpkin Halvah (Assidat al-Boubar)
Spiced Pumpkin Cake
Pumpkin and Bourbon Mousse
Pumpkin Pie Ice Cream Pie
Roasted Pumpkin Pie
Pumpkin Spice Cake with Mascarpone
Pumpkin Bread (Fein Tau Weiyema)
MORE TO READ
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, tricks, and tips for hosting a Himalayan-inspired vegetarian feast.
Watermelon Gin Punch with Himalayan Salt
Elegant black tea and botanical flavors round out this pretty party punch.