Recipe contributor Linnea Rein, Topeka, Kansas Main Ingredients: Canned pumpkin, spice cake mix Level: Easy These two-ingredient pumpkin muffins are a pantry-friendly, time-saving dream.

We’ve all been there—buying a can of pumpkin puree that somehow ends up forgotten in the back of the pantry. Or maybe you spotted a new squash at the market, couldn’t resist, but now have no idea what ...

This creamy, vegan pumpkin soup recipe uses homemade puree and no cream for a rich texture that is perfect for a lazy winter ...

then whisk the pumpkin into the butter mixture along with the milk. Pour the mixture into a double boiler and cook until the custard thickens, stirring constantly after the first 5 minutes.

place a pumpkin half in each drawer. Set the temperature to 180C and cook for 40 minutes, or until the butternut flesh is fork tender. Crack the eggs into a mixing jug, pour in the milk and mix ...