Pumpkin

Ella Brennan, who has been called the "queen of Creole cuisine," tasted her first bread pudding long ago. "It was my mother's," she says. "You never had anything like it." These days, people say the same thing about the bread pudding at Brennan's famous Commander's Palace restaurant in New Orleans. "Our bread pudding soufflé outsells all of our other desserts by ten to one, maybe a hundred to one," she says. "We see people swoon over it." Here's a new take on this hall-of-fame comfort dessert: a pumpkin bread pudding that is served cold, except for the sugar sprinkled on top and browned under the broiler just before the sensational dessert goes to the table.

With its crisp sugary topping, this creamy dessert combines the best of two worlds: pumpkin pie and crème brûlée.

We asked pastry chef Michael Laiskonis if we could compare two versions of the custard in his tart: one made with fresh pumpkin, the other made with canned, which he likes for its reliable consistency. When we tested the two tarts, we were surprised to find that we also preferred the custard made with canned pumpkin — but the choice is yours.

This is Paul Bocuse's famous thick pumpkin soup, from France, served inside the pumpkin shell.

Active time: 25 min Start to finish: 10 1/2 hr Look for sugar pumpkins and cheese pumpkins — we find they make the tastiest purée for pies, tarts, and cakes.

Active time: 30 min Start to finish: 45 min

(POTAGE AU POTIRON)

Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.

This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.

Classic crumb cake meets bouncy pumpkin mochi cake for this season's dessert mashup.

Everything good about the classic dessert with the warming notes of a pumpkin spice latte.

A rich and tender pumpkin cake that uses a whole can of pumpkin puree. No stand mixer needed and ideal for holiday gatherings.

A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.

This twist on burnt cheesecake integrates a can of pumpkin purée and a handful of warming spices—perfect for a holiday table or any chilly fall day.

It's like eating a pumpkin-spiced cloud.