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Double Layer Pumpkin Cheesecake

Submitted by: Stephanie Phillips

Cheesecake lovers will applaud this addition to the Thanksgiving dessert selection. Cinnamon, cloves and nutmeg spice the pumpkin-cream cheese batter baked in a graham cracker crust. Serve topped with whipped cream.

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Mrs. Sigg's Fresh Pumpkin Pie

Submitted by: Beth Sigworth

Everything is stirred together in one big bowl: fresh pumpkin, brown sugar, spices, evaporated milk and eggs. Then the mixture is poured into a prepared pie crust that 's baked, cooled and refrigerated overnight.

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Pumpkin Casserole

Submitted by: Lori DeLosh

This is super easy, something different and tastes great with the main course. Enjoy! Originally submitted to ThanksgivingRecipe.com.

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Pumpkin Roll I

Submitted by: Jackie Smith

For a dessert with an impressive presentation, try this spiced pumpkin cake roll filled with cream cheese frosting.

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Pumpkin Roll II

Submitted by: Kathleena Lee

In this pumpkin roll, fresh lemon juice and self-rising flour are used in the spiced pumpkin cake batter. The cake is filled with a cream cheese frosting and rolled. Serve cut into slices which show the spirals.

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Kraft® Pumpkin Spice Cake

Submitted by: KRAFT®

This moist, spiced pumpkin cake with a cream cheese frosting and sprinkled with pecans is an autumn favorite for dessert.

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Pumpkin and Split Pea Soup

Submitted by: CORWYNN DARKHOLME

A pureed soup of pumpkin, yellow split peas, salt beef and chicken stock, flavored with green chile pepper and aromatic bitters.

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Cinderella Pumpkin Bowl with Vegetables and Sausage

Submitted by: gptraveler

Home Town: Easthampton, Massachusetts, USA

Use a hollowed-out pumpkin to cook and serve this casserole with its bonanza of vegetables, from carrots, celery, bell peppers, broccoli and more, to winter favorites such as rutabaga, parsnips, and cabbage seasoned with onion soup mix and savory kielbasa sausage. Mix and match the veggie assortment as you choose.

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Roasted Pumpkins

Submitted by: LADYEM1

Little roasted pumpkins filled with a simple applesauce and cinnamon mixture are a delicious and eye catching accompaniment to the Thanksgiving feast.

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Candied Pumpkin Recipe

Submitted by: Rachel

Home Town: Stockton, California, USA

Living In: Castro Valley, California, USA

Fresh pumpkin is cooked in butter and then mixed with maple syrup and fresh ginger in this unique recipe.

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Pumpkin Fry Bread

Submitted by: Isantee

Adding pumpkin to a native American-style fry bread isn't exactly traditional, but it makes a delicious fall and winter treat when served hot with butter, honey, or powdered sugar. You can use canned pumpkin instead of fresh.

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Pumpkin Muffins II

Submitted by: Julie

These wonderful spicy muffins are the perfect treat for an autumn afternoon.

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Double Layer Pumpkin Cheesecake

Submitted by: Stephanie Phillips

A great alternative to pumpkin pie, especially for those cheesecake fans out there.

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Super Moist Pumpkin Bread

Submitted by: Kevin Ryan

This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.

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Homemade Fresh Pumpkin Pie

Submitted by: Randy Scott

Chunks of pumpkin are boiled on the stove and then mashed with evaporated milk, sugar, eggs, and spices to create the filling for a shortening based crust in this delectably rustic Thanksgiving classic.

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Fresh Pumpkin Pie

Submitted by: Cali

Pureed pumpkin is stirred up with honey, spices, eggs, milk and cream, poured into a pie shell, and baked until set and fragrant.

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Pumpkin Maple Pie Supreme

Submitted by: CAROLEALANA

This heavenly pumpkin pie 's filling is rich and creamy with spices, half-and-half, baked pumpkin and brown sugar. When all the ingredients are stirred together, the filling is poured into a prepared crust and baked until set.

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Pumpkin Cookies I

Submitted by: Ruth

These soft and chewy cinnamon scented cookies are make with butter, oats, brown and white sugar, raisins and pumpkin puree.

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Creamy Pumpkin Pie

Submitted by: UPATNINE

This is my grandmothers pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so depending on the size of the pumpkin and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie.

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Super Moist Pumpkin Bread

Submitted by: Kevin Ryan

This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! If sweetened coconut is used reduce white sugar to 1/2 cup.