Our Easiest Pumpkin Pie EverWith just a 15-minute prep time, this really is the easiest pumpkin pie recipe! TIP: For a crisp crust (no more soggy bottom!), use a metal pie pan and pre-bake your crust with pie weights.
Pumpkin CheesecakeWe use a mix of chocolate and cinnamon graham cracker crumbs here to give the crust a dark color with notes of chocolate and a little spice.
Pumpkin Pie with Vanilla Whipped CreamThis is the pie you remember from many Thanksgivings, made better for you. Instead of using a can of regular evaporated milk, we swapped in a fat-free version.
Frosted Pumpkin CakePumpkin is full of beta-carotene, a form of vitamin A that keeps eyes healthy and acts as an antioxidant. One serving of this moist cake actually provides more than half of your daily vitamin A needs thanks to the canned pumpkin.
Pumpkin Caramel Ice Cream PieLayers of spiced pumpkin ice cream and vanilla ice cream top gooey caramel on a graham cracker crust. It's a whole new way to have pumpkin pie.
Pecan-Pumpkin Cheesecake BarsThe distinctive flavor of pumpkin pie spice folded into a creamy cheesecake and baked into chewy brown-sugar bars makes for an extra-special autumnal treat.
Pumpkin Pie CakeIf you like pumpkin pie, you'll love this cake's subtle spice flavors and velvety cream cheese frosting. The slightly sweet and mild pecans add a pleasant crunch to the smooth frosting.
Ginger Pumpkin Pie with Toasted CoconutGinger and coconut add warm, flavorful accents to this Thanksgiving classic. If you'd like a dollop of something creamy, top with fat-free whipped topping.
Pumpkin-Chocolate Chip CakeThis simple sheet cake combines pumpkin and pumpkin pie spice with sweet chocolate chips and crunchy walnuts for a family-favorite fall dessert.
Pumpkin-Almond CheesecakeServe this creamy almond-flavored pumpkin cheesecake unadorned for informal dining, or garnish with the whipped topping and almond brittle to add a special touch to your holiday dessert buffet.
Pumpkin-Pecan CheesecakeIf you can’t decide between a pumpkin pie or a pecan pie, no worries. We’ve combined both into this luscious holiday cheesecake.
Pumpkin Ice Cream Torte with Ginger CrustThis frozen torte is a great make–ahead alternative to traditional pumpkin pie. Tasty gingersnap cookies form the crust, which is topped with pumpkin–flavored ice cream and drizzled with both caramel and hot fudge toppings. You may never return to pumpkin pie.
Pumpkin-Orange CakeCanned pumpkin in the cake batter gives rich flavor and moistness, and a ring of mandarin oranges crown the top of this two–layer cake. Both of these orange–colored foods are high in disease–fighting antioxidants, as are the crimson pomegranate seeds that fill the ring of orange segments.
Pumpkin FlanCanned pumpkin adds both rich flavor and creaminess to this traditional Spanish custard, and toasted coconut adds even more sweetness.
Pumpkin-Cranberry Coffee CakeThis moist, pretty cake features your favorite fall flavors--warm spices, tangy cranberries, and sweet maple syrup.
Pumpkin Pie Shake
Canned pumpkin has more bioavailable beta-carotene than fresh because of the heat used during canning. Dress up this shake with a rim of graham cracker crumbs on each glass instead of sprinkling the crumbs on the shake.
Pumpkin-Chocolate BrowniesLet fresh-baked brownies chill, uncovered, overnight. For a perfect slice, cut while they're cold. Serve at room temperature.
Pumpkin Pie Bread Pudding with Bourbon-Pecan Hard SauceThese creamy pumpkin bread puddings are baked in pie dishes so they're like a hybrid dessert; the lattice top is actually made of strips of butternut squash.
Pumpkin-Praline CustardsTop cool and creamy pumpkin custard with crumbled praline candies for a decadent dessert that's just the right combination of smooth and crunchy.
Pumpkin RollImpress your guests with a spiced pumpkin cake roll that's filled with sweet cream cheese. Rolling up the cake is easy with these step-by-step instructions; plus, you can make it ahead and refrigerate it until you're ready to serve.
Pumpkin-Cream Cheese NapoleonsPumpkin butter can be found in the jam and preserves section of your market. It is often seasonal. Substitute canned pumpkin if unavailable.
Pumpkin and Maple Ice-Cream SandwichesBoth pumpkin puree and pumpkin pie spice are used in the cake–like cookies that sandwich the maple–flavored ice cream. You can wrap these up individually and take one out of the freezer whenever you need a sweet treat.
Coconut-Pumpkin Chiffon PieMake and refrigerate without the topping a day ahead. Whip and add the topping before serving.
Sugar Pumpkin Custards with Graham CrumblePrized for its versatility, buttery-rich winter squash is a go-to veggie in the fall. We love to serve creamy Sugar Pumpkin Custards with Graham Crumble this time of year.
Cranberry-Apple-Pumpkin BundtThis 5-star pumpkin bundt cake is extremely moist and has a somewhat healthy flair with the surprising addition of apples, cranberries, and nuts.
Ginger-Pumpkin Trifle with Vanilla Mascarpone Cream
Layers of pumpkin, mascarpone, crushed cookies, and a coffee mixture create this show-stopping holiday trifle.
White Chocolate-Pumpkin Pie Caramel ApplesThe addition of pumpkin pie spice adds a unique flavor to traditional candied apples.
Frozen Pumpkin Layer CakeWe couldn't stop eating this dessert at taste testing. It earned our highest rating. The concentrated spicy flavor of pumpkin butter replaces the more traditional canned pumpkin. It's a great make-ahead recipe for the holidays.
Apple Pumpkin GaletteBasically an open-face pie, this galette is a great dessert for pie-phobes to make because the crust is so easy to handle--you don't even need a pie pan.
Chocolate-Pumpkin Marble CakeCreate a marbled bundt cake centerpiece for your fall party by layering two batters (one flavored with pumpkin, the other cocoa) into a bundt pan. Simply draw a knife through the batters to create your own design.
Pumpkin Ice Cream TorteThis Pumpkin Ice Cream Torte starts with a graham cracker crust and is topped with layers of pumpkin and vanilla-pecan ice cream.
Pumpkin Tart with Whipped Cream and Almond ToffeeMolasses and pumpkin pie spice give this elegant take on pumpkin pie its deep autumnal flavor. Buy one 29-oz. can of pumpkin for the recipe.
Chocolate Pumpkin CupcakesThe canned pumpkin in the batter keeps these cupcakes moist, reducing the amount of oil you need to use.
Make Ahead: Loosely wrap baked and cooled tiramisù in plastic wrap, and refrigerate until ready to serve.
Marbled Pumpkin Praline CakeThere's nothing more festive than ending your holiday meals with a beautifully garnished cake like our Marbled Pumpkin Praline Cake. This wintry white cake showcases sugared pecans, kumquats, and bay leaves.
Pumpkin Pie PuddingThe addition of a can of pumpkin to blah pudding changes everything.
No-Cook Pumpkin Chocolate Icebox CakeMake a picture-perfect fall dessert for your holiday open house or neighborhood block party. It's pretty from the top, and even prettier when you remove a slice.
Pumpkin FlanPumpkin lends a unique and mouthwatering spin to the classic custard layered dessert with a soft caramel top. This flan is convenient--it can be made in advance and kept refrigerated until ready to serve.
Black Bottom Pumpkin PieThis show-stopping holiday pie gets its name from the rich layer of melted chocolate that's spooned over a buttery cinnamon graham cracker crust.
Pumpkin-Hazelnut CheesecakeThe addition of hazelnut flour in the cake adds great flavor to a delicious pumpkin cheesecake.
Boo-tiful Pumpkin CakeMake two recipes of this pumpkin cake and create your own tasty pumpkin!
Chocolate Pumpkin CookiesWith their pumpkin flavor and hint of cinnamon, these cookies are the ideal October treat.
Pumpkin-Orange Cheesecake with Chocolate Crust and Salted CaramelPumpkin and chocolate together are surprisingly delicious.
Pumpkin Gingersnap Ice CreamThis pumpkin ice cream has a boozy surprise.