Pumpkin Recipes

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.

This pumpkin pie is lighter and fluffier than the traditional version, incorporating sweet winter squashes and a hint of sage (along with the usual spices) to give it depth.

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

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.

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.

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 it 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.

Curry powder, cinnamon, ginger, and a fiery Scotch bonnet pepper give this Caribbean vegetable stew its vivid flavor. The recipe comes from "Lucinda's Authentic Jamaican Kitchen" by Lucinda Scala Quinn.

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 under a crown of crunchy breadcrumbs and Romano cheese. 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.

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.

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.

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.