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Thumb_17980_Pumpkin Pecan Pudding Cake

Thumb_17980_Pumpkin Pecan Pudding Cake

This cake has a pleasing denseness similar to that of an English pudding and would not suffer from having unsweetened whipped cream served on the side. Read more about this recipe in the Washington Post.

Thumb_12411_Pumpkin-Cardamom Rice Pudding With Maple Cream

Thumb_12411_Pumpkin-Cardamom Rice Pudding With Maple Cream

This rich and delicious rice pudding makes perfect use of that random leftover cup of canned pumpkin. Read more about this recipe at hogwash.

Thumb_17763_Pumpkin Gnocchi With Sage Butter And Parmesan

Thumb_17763_Pumpkin Gnocchi With Sage Butter And Parmesan

Since pumpkin contains so much more water than sweet potatoes, you'll need to cook it down to a thick purée before incorporating the flour. If you don't have pumpkin, the same amount of just about any winter squash will work -- and will take less time.

Thumb_18000_Classic Pumpkin Pie

Thumb_18000_Classic Pumpkin Pie

Pumpkin pie is the quintessential holiday dessert for many Americans and this recipe wakes up the flavor with fresh grated ginger. The velvety custard is made with heavy cream and whole milk.

Thumb_17323_Pumpkin-Saffron Macarons

Thumb_17323_Pumpkin-Saffron Macarons

If you fear that your whites might not foam up properly because the saffron has taken on moisture or oiliness, ground the almonds with the saffron instead. This recipe was featured in Root Source: Saffron. It comes from Tartelette.

Thumb_18352_Spicy-Sweet Pumpkin And Corn Enchiladas

Thumb_18352_Spicy-Sweet Pumpkin And Corn Enchiladas

These enchiladas have three things going for them: They offer an unexpected flavor combination of sweet and heat, they make a satisfying meatless meal, and they're a good way to use that spare can of pumpkin purée in the pantry. Read more about this recipe at the Washington Post.

Thumb_14683_Ginger Pumpkin Pie

Thumb_14683_Ginger Pumpkin Pie

Both fresh ginger and ground ginger add zip to this pumpkin pie filling. Be sure to buy canned pumpkin, not pumpkin pie filling, which already contains added spices. Make it with Cream Cheese Pie Crust. Read more about this recipe at the Washington Post.

Thumb_16744_Roasted Pumpkin And Wild Rice Pilaf

Thumb_16744_Roasted Pumpkin And Wild Rice Pilaf

This pilaf would be a wonderful addition to the Thanksgiving table. Sweetened with maple syrup, the dish is filled with distinctly American flavors and ingredients. Read more about this recipe at The Washington Post.

Thumb_7975_Pumpkin Ravioli With Mustard Greens And Parmesan

Thumb_7975_Pumpkin Ravioli With Mustard Greens And Parmesan

In this simple fall-flavored pasta dish, rich pumpkin ravioli is balanced with sautéed mustard greens and a savory dose of parmesan.

Thumb_18175_Pumpkin Bread

Thumb_18175_Pumpkin Bread

This bread freezes beautifully, if it lasts long enough to get wrapped and out of the reach of willing tasters. Read more about this recipe at the Washington Post.

Thumb_16598_Pumpkin Soup With Toasted Walnuts And Rosemary

Thumb_16598_Pumpkin Soup With Toasted Walnuts And Rosemary

Made with small pie pumpkins, this silky soup has a subtle pumpkin flavor accented by rosemary and cayenne. Butternut squash can be substituted. Read more about this recipe in Sunday Soups.