To use fresh pumpkin, halve and place a 1 3/4-pound sugar pumpkin, cut sides down, in a baking pan. Roast in a 400 degree oven until very soft, 50 to 60 minutes. Scoop out flesh and puree in a food processor until very smooth.
The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish. The recipe comes from "Around My French Table," by Dorie Greenspan.
This spiced pumpkin cake is enhanced by layers of a delectably rich frosting that features cream cheese and goat cheese. Quince, available in the fall, has a fragrant, apple-like flavor. If you can't find fresh ones, use pears or apples instead.
This delicious recipe for pumpkin whoopie pies is from Matt Lewis of Baked bakery. Photo credit: "Baked: New Frontiers in Baking" (Stewart, Tabori & Chang, coauthored with Renato Poliafito, October 2008)