Leaning either sweet or savory, use a scoop to liven up chili, risotto and stews and add a taste of fall to breads, blondies ...

Hello, fall baking! I can’t think of a better way to do that than with fresh, homemade pumpkin puree — the star of the show in so many fall recipes. There’s pumpkin pie (and oh, what a difference it ...

Learn how to make smooth, flavorful, and additive-free pumpkin purée at home! Perfect for soups, pies, or healthy cooking, ...

We tasted seven canned pumpkin purees side by side in a brand-concealed test to find the best ones for pumpkin pie, pasta, ...

In this episode of In The Kitchen With Matt, I will show you how to make pumpkin puree from fresh pumpkins. With this easy homemade pumpkin puree recipe, you will no longer have to use the canned ...

The pumpkin is picked, you've chosen your Jack-o’-lantern design and the power tools used to open and clean the gourd have been cleaned. Now, you’re left with a heaping, gooey pile of guts and seeds.

There’s no lack of flavor come fall. Apples in all their incarnations, Brunswick stew, caramel, chili, roasted oysters; they all have a home on our collective palate come autumn. Pumpkins, too, belong ...

Toss 2 cups of peeled and cubed pumpkin in 1 - 2 tablespoons of olive oil, salt, and pepper. Spread the cubes evenly on a baking sheet and roast for 25 - 30 minutes, or until the pumpkin is golden and ...