Add Yahoo as a preferred source to see more of our stories on Google. Pumpkin season is about to be in full swing, and don't tell me you aren't as excited as I am! I mean, pumpkin spice lattes will ...

Add Yahoo as a preferred source to see more of our stories on Google. Food & Wine / Photo by Fred Hardy II / Prop Styling by Hannah Greenwood / Food Styling by Julian Hensarling A can of pumpkin puree ...

Neither the pumpkin nor the zucchini are overpowering in this pumpkin zucchini bread recipe. They blend beautifully. There's ...

Get the most out of pumpkin season by using leftover pumpkin purée in these fun, practical, and delicious ways. Simply Recipes / Karishma Pradhan My youngest son loves pumpkin muffins so I have a can ...

From New York Times Cooking: Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better. Thin-skinned and easy to cut, butternut ...

A standard-size can of pumpkin is 15 ounces, about 1 3/4 cups, but not every recipe I make with pumpkin uses the entire contents of a can. I can freeze whatever is left, but eventually, I need to use ...

One is sweeter and one is pure pumpkin—both make a delicious pie. One of the flavors most emblematic of crisp autumn days, pumpkin pie remains a beloved holiday favorite. If you've ever had a recipe ...

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Melissa Clark's Ultimate Pumpkin Pie. Did you know ...