With crescent dough as the base and a sweet pumpkin filling, they come out flaky, golden, and full of seasonal flavor. Pumpkin muffins get an extra touch of sweetness with a crumbly streusel topping.

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Ever since I was a kid, I have loved to eat sweet pumpkin cakes. They are crispy on the outside and chewy and sweet on the inside. You can find them anywhere in China, but nowhere in New Zealand.

This means it's the perfect season to enjoy a sweet slice of pumpkin pie. There’s no better way to embrace the rich hues of yellow, orange, and red than with a serving of this seasonal favorite.

Sweet-and-sour pickled pumpkin: you either love it or hate it. As far as I can tell, there’s really nothing in between. But if you are a sweet-and-sour pickled pumpkin lover, you’ll need a fair amount ...

Try this wonderfully simple traybake, with sticky, spiced chunks of pumpkin and sweet potato, red onion and peppers, served with watercress and crispy pumpkin seeds. Each serving provides 322 kcal ...

Or roast thick slices and serve with a chunky tomato sauce. Sweet dishes need not be limited to pumpkin pie. Stir puréed pumpkin into a cheesecake filling for a less sickly take on this decadent ...

Preheat the oven to 180°C. Put the sweet potato or pumpkin dice onto a small oven tray, drizzle with olive oil and toss to coat. Season with half teaspoon flaky sea salt (the feta cheese will be ...

Pour the pumpkin filling into the pie crust ... Serve at room temperature with the pecan-caramel sauce and sweet cream. (Recipes below). For the pecan-caramel sauce: Heat the sugar in a large ...