Dessert

Baked pumpkin mochi, Hawaiian butter mochi style: sweet rice flour, canned pumpkin and coconut milk in one bowl. Crispy edges, chewy center, naturally wheat-free, plus a Japanese kabocha version.

What to do with leftover pumpkin puree: 13 easy ideas sorted by how much you have left, from pancakes and chili to mochi and milkshakes, plus a 25-minute stovetop pumpkin butter and safe storage tips.

How to make pumpkin puree from fresh pumpkin: roast a pie pumpkin face down at 400°F, scoop, blend and drain. Best pumpkins, yield, oven vs. Instant Pot, and safe freezing.

Pumpkin lush is an easy no-bake layered dessert: graham and pecan crust, sweet cream cheese, spiced pumpkin pudding and whipped topping in one 9×13 pan. Make-ahead and Thanksgiving friendly.

Hawaii-style pumpkin crunch recipe: spiced pumpkin custard under a buttery cake-mix and walnut crunch, finished with whipped cream cheese frosting. Easy 9×13 potluck dessert.

Creamy pumpkin cheesecake bars on a buttery graham cracker crust. One 8×8 pan, no water bath, 16 neat squares. Make ahead for Thanksgiving or freeze for later.

A classic pumpkin roll recipe: thin spiced pumpkin sponge rolled warm in a sugared towel, filled with cream cheese frosting and chilled for clean swirl slices. Make-ahead and freezer friendly.

The classic pumpkin pie with canned pumpkin and evaporated milk: one can of puree, two eggs, warm spice and a deep-dish crust, baked hot then gentle until the middle just wobbles.

Old-fashioned bread and butter pudding with crisp, sugary corners and a soft vanilla custard. Day-old bread, a 30-minute soak, a scaling chart and easy fixes.

Soft banana pudding cookies with instant pudding mix, a ripe banana, Nilla wafers and white chocolate. They stay soft for days. Bake a batch this weekend!