In Season: Pumpkins begin to ripen in September. Because they store well, pumpkins are available all through the fall and winter.

What to Look For: Make sure to choose a variety of pumpkin that's intended for cooking, rather than for decoration. The ubiquitous field pumpkin -- the kind most commonly used to carve jack-o'-lanterns -- has watery, stringy flesh and is not recommended for eating. Sugar pumpkins and cheese pumpkins are two widely available varieties that are good for cooking and baking, thanks to their dense, sweet flesh.

How to Store: Pumpkins keep well at room temperature for up to a month. Stored in a cool cellar or refrigerator, they can last up to three months. Once cut, pumpkin pieces should be wrapped tightly and refrigerated. Use cut pumpkin within five days.

Traditional pumpkin pie gains depth of flavor with roasted fresh pumpkin and just the right amount of cinnamon, ginger, and nutmeg. Make extra pumpkin puree and freeze it so you can enjoy pumpkin desserts throughout the season.

Fresh pumpkin is roasted with onion and shiitake mushrooms until tender and sweet, then pureed to make a creamy (but cream-free!) soup. An immersion blender makes quick work of this simple, hearty soup.

Moist pumpkin cake is spiced with cinnamon, nutmeg, and allspice. A simple, sophisticated brown-butter icing and caramelized walnuts are the perfect finishing touch.

This easy, satisfying pasta dish is full of tender roast pumpkin and tangy goat cheese. For an even quicker dinner, roast the pumpkin ahead of time and heat up in the microwave just before tossing with the rigatoni.

In a twist on tradition, smooth pumpkin pie is topped with a crunchy pecan-praline crumble. This recipe uses heavy cream for extra richness.

A whole different kind of pumpkin pie, these hand-held treats are a cross between cake and cookies. A sweet and tangy cream-cheese filling is the perfect complement to the spice-rich pumpkin.

Chocolate flatters the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate keeps the crust crisp.

Sugar-pumpkin puree is seasoned simply with salt and pepper, then baked with a crunchy Romano cheese and breadcrumb topping. This is a fine side dish with roast chicken or pork.

Chocolate-cinnamon graham-cracker crust supports a light and creamy pumpkin-mousse filling. A touch of brandy rounds out the flavors in this sophisticated alternative to traditional pumpkin pie.

Lune, meaning "moons" in Italian, are like round ravioli. Here, pumpkin puree seasoned with sage, balsamic vinegar, and Parmesan cheese fills the pasta pillows.

These mini pumpkin pies are filled with light, creamy chiffon and garnished with sugared pumpkin. Gingersnap crust adds the perfect balance of flavor and texture.

Pumpkin soup is enriched with curry powder, cream, and roasted chestnuts. The cranberry-compote garnish provides a beautiful presentation with the brilliant contrast of orange pumpkin and scarlet berries.

A pinch each of ground clove and cayenne pepper add kick to the smooth pumpkin filling, which is enriched with evaporated milk rather than cream. Sweet and spicy pumpkin seeds -- often called pepitas -- add flavor and crunch to this pie.

Yogurt makes these jumbo muffins especially light and tender, while pumpkin puree makes them most. Whole-wheat flour and a walnut topping add fiber and flavor.

Betty White visited The Martha Stewart Show to help make this classic pumpkin pie decorated with cut-out pastry leaves. This very well may be the definitive recipe for everyone's favorite fall pie.

Fresh pumpkin is simmered with tomatoes, Swiss chard, roasted tomatoes, and smoky chipotle-tomatillo salsa. Serve this flavorful dish alongside grilled or roasted meat, or over rice as a main course.

Stew is all dressed up for a fabulous fall dinner party when it's baked in brilliant orange sugar pumpkins. A combination of navy beans, turkey sausage, mushrooms, carrots, leeks, potatoes, and peas will please everyone at the table.

Baked sugar pumpkin is pureed with parsnip, potato, and turnip, then given a flavorful finish with white wine and a touch of cream. Pumpkin stock made from the seeds and fibers inside the pumpkin add depth to this soup.

Cheese pumpkins are so named not for their flavor, but because their color and squat shape resemble a wheel of cheddar. Here, the pumpkin is cut into matchstick-size pieces and baked with cream under a crown of crunchy breadcrumbs until the mixture is luxuriously smooth and tender.

These exceptionally moist cakes combine the flavors of two holiday favorites: pumpkin pie and gingerbread. Baked in mini Bundt pans, these cakes make for a charming presentation when topped with whipped cream, candied ginger, and fresh mint.

Sweet, tender sugar pumpkin is roasted with olive oil, sage, and shallots for an easy side dish on its own or tossed with rice, couscous, or pasta. In place of sage, you could use any other robust herb, such as thyme, rosemary, or oregano.

Chestnuts and Yukon gold potatoes add structure to pumpkin soup. This freezes very well; just leave out the cream until after you thaw and reheat the soup.

This is a picture-perfect homemade pumpkin pie, starting with fresh sugar-pumpkin puree and spiced with ginger, cinnamon, and cloves. A mixture of egg and cream is brushed on the crust before baking to create a gorgeously shiny golden finish.

Tender, toothsome gnocchi are created from just three ingredients: baked pumpkin puree, flour, and Parmesan cheese. The gnocchi are tossed with a sauce of chanterelle mushrooms, sage, and cream just before serving.