From a vegan jerk-spiced squash and callaloo wellington to grilled kabocha squash with mint-pomegranate pesto to pumpkin ...

Especially Melissa Clark’s brandied pumpkin pie, a New York Times Cooking classic with five stars and over 2,000 reviews.

Pumpkin pie, oh my! Nothing gets us to eat Thanksgiving dinner faster than knowing a thick slice of pie is waiting.

Pumpkins feature so prominently on our Thanksgiving tables—usually in the form of pumpkin pie—that they are worth a bit of ...