Pumpkin Recipes: 2000s Recipes + Menus : gourmet.com

Orange Pumpkin Cloverleafs

Classic shape plus not-so-classic flavors gives these rolls an element of surprise. That’s not to say the wintry blend of pumpkin and orange is overpowering; it’s actually very subtle, so the rolls go with just about anything you put on the dinner table. Leftovers would be awfully good slathered with butter and toasted for breakfast.

Photograph by Romulo Yanes

Caramel Pumpkin Pie

Caramelized sugar laces this classic with a sensuous richness, extraordinary in the context of this unbelievably light and delicately spiced pie. And since it’s cooked in a deep quiche pan, a single pie will serve 12 guests.

Photograph by Romulo Yanes

Pumpkin Ginger Rice Pudding

Caramelizing the top of this pudding adds an extra depth of flavor, but it’s equally delicious without doing it. A blowtorch works best here; the broiler didn’t give us the uniform browning we wanted.

Photograph by Romulo Yanes

Pumpkin Flan with Spiced Pumpkin Seeds

A bite of this flan, fragrant with traditional pumpkin-pie spices, is very comforting despite the dessert’s modern looks; a topping of pumpkin seeds, seasoned with cayenne, creates a play of sweet and heat.

Photograph by Romulo Yanes

Pumpkin, Corn, and Lemongrass Soup

Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups—favored Western imports—are the exception. (And any orange-fleshed squash might be called a “pumpkin.”) Here, food editor Lillian Chou combines the two and gives them a boost of bracing freshness with lemongrass and cilantro; the result is velvety and light.

Photograph by Marcus Nilsson

Pumpkin Ginger Cheesecake Pie

Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.

Photograph by Romulo Yanes

Pecan Pumpkin Pie

At the end of Thanksgiving dinner, most guests will take a small slice of pumpkin pie and a small slice of pecan pie, so we’ve saved you the trouble of making both by rolling them into one delicious dessert.

Photograph by Kyle Ericksen

Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote

The Spanish pumpkin syrup that tops this dessert is equally good drizzled on an aged cheese like Manchego or a fresh cheese like ricotta. If you decide to use fresh pumpkin purée for this cake, be sure you drain it for the full eight hours we recommend in the procedure.

Photograph by Rita Maas