Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets.

It's easy to make homemade pumpkin pie with fresh pumpkin - no need to be spooked! Choose small, sweet pumpkins rather than using a large watery jack-o'lantern. Pre-heat the oven to 200C/400F/Gas 6.

Just be aware that nuts spoil, so if you picked up that package of pecans last Thanksgiving, please buy a fresh batch for ...

moist and simple to make. Yossy Arefi for The New York Times (Photography and Styling) This dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake.

Add the pumpkin and beat until well-incorporated. Pour the flour mixture into the pumpkin mixture and beat on low to moisten the dry ingredients. Increase the speed and beat just until combined.

Pumpkin pie is a classic American dessert and a real celebration of autumn – serve this traditional version in generous slices with swirls of whipped cream. For this recipe, you will need a ...

I came up with this recipe for pumpkin pie, which is now a menu staple at "The Fed". An American classic, it is known for being excessively sweet and made with canned pumpkin. However, I wanted my ...