Slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.
Most of the pumpkin pies you encounter nowadays are very sweet and quite firm. Ours is different. It's a tender, custardy pie with a sweetness tempered by the subtle tang of sour cream.
This side dish of silky mashed potatoes sweetened with pumpkin, seasoned with fresh sage, and laced with melty strands of Fontina cheese is full of favorite autumnal flavors.
Vegetarians deserve a showstopping centerpiece for their main course, too, and this burnished pumpkin, filled with a fragrant stew, will have even meat eaters saying, "Who needs a turkey?"
Classic shape plus not-so-classic flavors give these rolls an element of surprise. Leftovers would be awfully good slathered with butter and toasted for breakfast.
Soft cushions of country bread soaked with rich custard—there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.
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.
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.
Caramelizing the top of this pudding adds an extra depth of flavor, but it's equally delicious without. A blowtorch works best here; the broiler didn't give us the uniform browning we wanted.
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.
Truth be told, it's hard to reinvent the Thanksgiving wheel year after year. But this crust—anise seeds baked into sweet pastry dough—is a little kiss of Italian spice.
Packed with flax seeds, pumpkin seeds, and almonds, this granola is far more exciting than what you'll find in the cereal aisle; the optional touch of crystallized ginger adds a spicy kick.
The gutsy contrast of assertive greens with juicy pears, slivers of Manchego, and toasted pumpkin seeds lets guests know right from the beginning that this meal will be full of personality.
For the pesto mixture, we switch from pine nuts to pumpkin seeds or sunflower seeds, and incorporate flat-leaf parsley in with the basil. To top it all off, we add homemade bread crumbs.
Known as pepitorias, these tasty caramel-filled wafer "tacos" embellished with toasted pumpkin seeds are a regular offering at Mexican markets and sweets shops.
