This how to roast a whole pumpkin to make pumpkin puree recipe is very straightforward and results in a rich, flavorful puree ...

Simply combine cubed bread with egg substitute, milk/plant-based alternative, sugar, spices such as cinnamon/cloves, and ...

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

Pumpkin soup is one of those comforting dishes that can be enjoyed all year round. Just blend cooked pumpkin with vegetable ...

There’s nothing like the warm, cozy aroma of pumpkin spice on a crisp autumn morning. This Pumpkin Spice French Toast Casserole combines everything you love about fall breakfast recipes into one easy ...

Pumpkin has become one of my favourite vegetables, and I like it no better way than roasted. Rather than grappling with a large pumpkin, try cutting it into sections as if you were portioning a melon.

For the filling, put the roasted pumpkin and any cooking juices in a food processor. Pulse until you have a smooth purée. Taste and add more sugar if required. Mix the whipped cream, cream cheese ...

Today, I’ve built a salad around an all-time favourite: pumpkin. We seem to eat this every ... This is a great accompaniment for roast chicken, steak or pan-fried fish and equally delicious ...

Bake the pastry case blind for 20 minutes. To make the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes, depending on ...

As the crisp autumn air settles in, there’s no better way to indulge in the change of season than by preparing hearty, ...

Pumpkin seeds are perfect in everything from energy bars to edamame dip, and they also pack in protein, fiber and tons of vitamins and minerals. We love to roast them with sriracha, add them to ...

Yossy Arefi for The New York Times (Photography and Styling) This dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake. Christopher Testani for The New ...