but fresh pumpkin will offer more nuanced flavor and texture. Canned pumpkin’s shelf-stable reliability makes it a classic ...

There's a reason the Libby's pumpkin pie recipe has been around since the 1950s. It has the perfect balance of pumpkin and ...

Pumpkin pie can last a few days in the refrigerator or months in the freezer, but the whipped cream topping can require ...

Ditch the pumpkin pie spice for another spice mix this holiday season. The added warmth of cardamom and black pepper in the ...

Especially Melissa Clark’s brandied pumpkin pie, a New York Times Cooking classic with five stars and over 2,000 reviews.

if you want to swap canned pumpkin for fresh, be sure to only use the puréed flesh from pie, sugar pie or baking pumpkins. Lightly flour a clean surface and unroll the refrigerated pie crusts.

People who love to bake know that what they whip up in the kitchen is only as good as the ingredients they put into it. Reach ...

A cup of canned has twice as much fiber as fresh pumpkin and is loaded with iron. But whatever you do — don’t confuse canned pumpkin with canned pumpkin pie mix. Pumpkin pie mix can have about ...

Thanksgiving break helps students and faculty stay afloat during the chaotic semester. Those who travel home can enjoy ...