If you're making pumpkin pie, don't worry if you have some filling left over from your can after the pie's in the oven. With these delicious recipes, you'll be able to use up every bit of that ...

I love this autumn cake! This moist and perfectly spiced pumpkin bundt cake recipe is my go-to dessert for the entire fall ...

Sure, you said you’d make the pumpkin pie for this year’s Thanksgiving gathering, but you forgot about this part, where you have to decode the difference between “pumpkin pie mix” and ...

If using your own pastry, roll it out and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes. To make the filling, place the pumpkin chunks on a ...

(Note: Depending on how you crimp your crust, there may be too much filling. Don’t allow for it to spill over the edges and reserve the excess to make a future pie or pumpkin-based dessert.) ...

Carefully pour the pumpkin mixture into the pastry case and return to the oven for 25–30 minutes, until the filling is just set with a slight wobble in the middle. Leave the pie to cool at room ...

Next time, I think I'd let it chill in the fridge before serving so the filling can firm up more. Garten’s pumpkin-pie recipe included a homemade rum whipped cream. I moved on to making Garten's ...

“I never tell people they can’t have things.” The filling of the pie matters, so dietitians like that both pumpkin and apple are fruit-based pies — delivering some of the fiber and nutrien ...