Pumpkin

With its crisp sugary topping, this creamy dessert combines the best of two worlds: pumpkin pie and crème brûlée.

We asked pastry chef Michael Laiskonis if we could compare two versions of the custard in his tart: one made with fresh pumpkin, the other made with canned, which he likes for its reliable consistency. When we tested the two tarts, we were surprised to find that we also preferred the custard made with canned pumpkin — but the choice is yours.

(POTAGE AU POTIRON)

This is Paul Bocuse's famous thick pumpkin soup, from France, served inside the pumpkin shell.

Active time: 25 min Start to finish: 10 1/2 hr Look for sugar pumpkins and cheese pumpkins — we find they make the tastiest purée for pies, tarts, and cakes.

Active time: 30 min Start to finish: 45 min

Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.

This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.

Classic crumb cake meets bouncy pumpkin mochi cake for this season's dessert mashup.

Everything good about the classic dessert with the warming notes of a pumpkin spice latte.

A rich and tender pumpkin cake that uses a whole can of pumpkin puree. No stand mixer needed and ideal for holiday gatherings.

A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.

This twist on burnt cheesecake integrates a can of pumpkin purée and a handful of warming spices—perfect for a holiday table or any chilly fall day.

It's like eating a pumpkin-spiced cloud.

That can of pumpkin purée in your cabinet is for more than just pie.