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magazine pumpkin praline trifle
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(31)
Easy
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4.3
(4.26)
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Your regular old crumb cake gets a fall makeover with this pumpkin and spice-spiked version.
4.5
(4.54)
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Forget seasonality—canned pumpkin is forever!
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A rich and tender pumpkin cake that uses a whole can of pumpkin puree. No stand mixer needed and ideal for holiday gatherings.
4.6
(4.6)
Quick
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4.4
(4.41)
Easy
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A can of pumpkin puree adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.
4.6
(4.6)
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Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.
5.0
(5)
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These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne.
5.0
(5)
Quick
Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.
4.3
(4.33)
Recipes
Nutty, buttery, and fruity, these traditional Sicilian cookies known as cuccidati are perfect for the holidays.
4.0
(3.75)
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From tender crumb cake to spiced lattes.
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4.7
(4.67)
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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.
4.6
(4.56)
Easy
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This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette.
4.0
(4.23)
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This reader requested recipe is from the April 2003 issue (pictured above).
5.0
(5)
Recipes
This cloudlike version of pumpkin pie uses tahini for extra nutty flavor.
4.0
(3.95)
Easy
4.0
(3.8)
Easy
Recipes
Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.
3.5
(3.52)