RPNPumpkin Ginger Pudding

Serves 6 / A vegan dessert on the lighter side of pie. If you’d like, replace the ginger with pumpkin-pie spices (cinnamon, clove, nutmeg). View Recipe

Pumpkin Cilantro Stew

Serves 4 to 6 / With so many tasty varieties of squashes and pumpkins available this time of year, experiment with something new when you make this recipe. Choose orange-skinned Red Kuri squash for a savory stew or go sweeter with a sugar pumpkin. View Recipe

Gratinéed Pumpkin Soup

Serves 6 / Anything gratinéed (topped with broiled cheese) is headed for success. As creamy and delightful as this soup is, it’s also nutritious, with healthy doses of fiber, beta-carotene, and numerous vitamins. Prep tip: If pumpkin is not in season, try other squashes, such as banana, butternut, or table queen. View Recipe

Pumpkin-Walnut Bars

Makes 24 / Reminiscent of pumpkin pie, with a delicious ginger crust. Serve at room temperature with fresh whipped cream or vanilla frozen yogurt. Test kitchen tip: If these get too soft after storing, just pop them in the oven on a baking sheet for a few minutes. View Recipe

Pumpkin Roll with Goat Cheese and Date Filling

2008 Delicious Living Reader Recipe Contest: FIRST PLACE, Desserts
Serves 12 / Delicious--and surprisingly easy to make! The autumn-harvest flavors make this a perfect addition to a holiday table (or anytime). View Recipe

Pumpkin and Lemon Creme Brulee  

Serves 10 / A light, fresh, easy-to-make version of the classic dessert. This can be cooked in a single serving dish or in individual ramekins. The pumpkin also sneaks in some beta-carotene and vitamin C. View Recipe

Curried Pumpkin Dahl 

Serves 6 / Pumpkin and black-eyed peas are widely used in South Indian cooking. We've combined them here in a spicy dhal stew. For a traditional Indian meal, serve the dhal warm or at room temperature over basmati rice. Accompany with chapati or papadam (Indian flatbreads). Prep Time: 25 minutes Cooking Time: 30 minutes. View recipe

Pumpkin Risotto with Asiago Cheese

Serves 4-6 / This colorful risotto, created by Chef John Crossley-Hall of Cassis Bistro in Victoria, serves as a festive entrée or side dish. The freshly squeezed lemon juice is key to bringing out the risotto's flavor. Vancouver Islanders take their gourds seriously; pumpkin patches dot farmland throughout the Saanich Peninsula, and prize pumpkins can top the scales at around 350 pounds. View recipe