As the days grow shorter and the air turns crisp, there’s nothing more comforting than a warm bowl of homemade soup. This Slow Cooker Pumpkin Soup checks all the boxes. This easy-to-make ...

Proportions should be approximately 2 cups flour, 2-3 tablespoons sugar, 1/2 teaspoon salt, 1 1/2 teaspoons baking powder, 1 1/2 cups milk, 1 cup pumpkin puree, seasoned with a little pumpkin pie ...

"Canned pumpkin is just as good, if not better, than homemade," says Guy, citing its consistent texture and moisture.She notes that home-cooked pumpkin can be watery if you don't drain it ...

Add the pumpkin, salt and pepper and cook, gently stirring for 2 minutes. Gently stir in the eggplant, zucchini, carrots and scallions and half the cilantro; cook for 2 minutes.

Add the cooked pumpkin and onions to the pan and toss to combine. Add the rest of the cooking water if the pasta seems dry. Taste to see if it needs additional salt. Serve hot. —- ...

While I cook with butternut squash and other winter squashes all the time, when I think about cooking with pumpkin, I picture a can of puree. But using fresh pumpkin is just another take on ...

It turns out among so much else, a slow cooker can make pumpkin bread! And not just any pumpkin bread, but super-dense, super-moist, super-soft pumpkin bread. Yum.

Pumpkin butter delivers the earthy flavors of cooked pumpkin in a velvety puree, but while some brands are utterly delicious, others are … horribly not. Here’s our tasters’ rankin… ...

While I cook with butternut squash and other winter squashes all the time, when I think about cooking with pumpkin, I picture a can of puree. But using fresh pumpkin is just another take on ...

While I cook with butternut squash and other winter squashes all the time, when I think about cooking with pumpkin, I picture a can of puree. But using fresh pumpkin is just another take on ...