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Halloween Cheesecake
A scary cheesecake sure to please everyone at your Halloween party. Once cool, decorate with colored sprinkles and scary gummy candies - I like worms, mice, and spiders.
Pumpkin Upside Down Cake
My mom would make this every Thanksgiving. It's better than pumpkin pie!
Pumpkin Magic Cake with Maple Cinnamon Whipped Cream
This magical confection is part pudding, part cake, entirely delicious.
Nickie's Apple-Pecan Cheesecake
Nickie, my boss, made this cheesecake and brought to work. Everyone raved about it, and it is to die for! I know of no one who does not like it, although it may not be so beautiful to look at.
Pumpkin Spiced Dump Cake
This is my favorite dessert! It is an easy dessert to prepare and everyone loves it. They all want the recipe.
Real Pumpkin Pie
This real pumpkin pie starts with fresh sugar pumpkins. Real pumpkin beats canned when you have a little time, plus you get the seeds to roast as a snack!
Pumpkin Custard Pie
This pumpkin custard pie has delicious flavor, thanks to caramelized pumpkin puree and fall spices. Baking the hot filling in a chilled crust produces a smooth and shiny, good-textured custard and a well-baked crust for this holiday dessert. Works well with crumb crusts too, such as graham cracker or gingersnap.
Pumpkin Tahini Pie
Allstar Kim Shupe's inspiration for this pie came from a very unlikely source: soup!
Pumpkin Sage Pasta
This pumpkin sage pasta dish gives all the coziness of fall in a simple dish.
Pumpkin Baklava
This recipe for pumpkin baklava is inspired by one that my aunt made from a recipe passed down to her from my yiayia (Greek for grandmother). I first made it with my aunt in Athens and finally recreated it at home. It's a lesser known yet traditional version of Greek baklava.
Pumpkin Curry with White Fish
This pumpkin curry with white fish uses canned pumpkin and coconut milk to create a silky base for a veggie-packed curry. Use a firm white fish, such as halibut or cod.
Candied Pumpkin Seeds
Pumpkin seeds roasted with notes of cinnamon, cayenne, ginger, and brown sugar create a magically salty-spicy-sweet combination. Store in an airtight container for up to one week.
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