Serious Eats - seriouseats.com

In the WAY camp here. I like it sweet in cheesecake, mousse and roll form but I don't have a lot of love for pumpkin pie. I love it savory -- simply roasted, in curried pumpkin soup or in gnocchi. I tried a sage-pumpkin gnocchi at a local Italian bistro this fall and really want to try to make it sometime . . .

I love a homemade cornbread stuffing! Nothing beats it.

Way! Warm pumpkin pie with whipped cream melting on top - I wait for it all year. Also, LOVE pumpkin cheesecake. Soooo good!

WAY!!! I love pumpkin in stewed beans... now I include it roasted in salads, in risottos, in pastas... I love it!!!

My nannie always made a casserole of asparagus, green peas, mushroom gravy and cream cheese and loads of cheddar on top. Though I wouldn't eat this any other day of the year, it just isn't Thanksgiving without it.

Pumpkin pie is a tradition on Thanksgiving. I have a great recipe, posted below. That said, I have decided not to make it this year. I like to change things up, and not make the same dishes year after year.

1 pie pastry
1–15 oz. can pumpkin filling
4 large eggs, lightly beaten
3/4 cup light cream
7 oz. granulated sugar
1/2 tsp. table salt
2 tsp. finely grated fresh ginger root
1/4 tsp. ground cardamom
4 tbsp. dark rum

Equipment
pie weights, pennies, or 1 lb. dried beans
10” pie plate
10” pie edge shield

Position oven rack in middle position and preheat to 375°F.
Roll out the dough to 12” round. Line the pie plate with the pastry round, flute the edge with your fingers. Line the pastry with aluminum foil and fill with pie weights. Blind bake the crust for 8 min. Remove weights and foil, pierce the bottom of the crust several times with a fork, and continue baking 5 min. or until pastry is set and dry. Cool on a wire rack.

Mix remaining ingredients to make filling. Place pastry–lined pie plate on oven rack. Carefully pour filling into crust. Cover edge of pastry with pie shield. Bake @ 375°F. for 50 min., or until a toothpick inserted in the center comes out clean.

Cool pie on a wire rack for 2 hours before serving.
To serve, garnish with whipped cream.
Cover and refrigerate leftovers. Will keep 2–3 days in the refrigerator.

I LOVE Pumpkin. I always tell myself every year that I need to eat it more often through the Fall and not just for Thanksgiving.

Thanks Perk! : )

@mskittywithallthenumbers. Welcome to SE

Oh, way WAY! Instead of pie this year I'm making ginger cookie pumpkin ice cream sammiches. YUM! The plate: 1-slice apple pecan upside down cake, spiced whipped cream, and two mini sammies.

Go go pumpkin!

Is it me or is pumpkin becoming more and more popular? I may be too young to remember, but I don't recall pumpkin being used in so many ways before. It seems like all the fall recipes I've been reading include pumpkin in some shape or form. Maybe someone can provide us with some historical perspective?

Turkey...way, dressing...way, mashed potatoes...way, cranberries...way, gravy...wayway, booze...way, football...way, desert...way, more booze...way, more football...way, more desert...way, turkey sandwich...way. Pie...mince.

Hey Perky! Nice to see ya here again. I've missed your "way/no way" posts and your cheery, perky comments.

Way for pumpkin--especially bread and a wee slice of pie or cheesecake. Pumpkin bread is one of my kidsfavorite fall dishes and they'll be eating it a few times a week for breakfast at least through Christmas. I also bake small loaves of pumpkin bread for my husband's holiday office gifts. I was thinking of making something else last year, and when he mentioned that to a colleague, she nearly had a cow. She always puts it on her Christmas dinner table, so pumpkin bread it is!

*No Way*
Hang me from the yardarm...but I dislike pumpkin pie. Especially cold, slippery overspiced pumpkin pie with wet crust. I think my issue with pumpkin starts with the smell of the innards of a raw pumpkin and the smell that comes from a can of newly opened pumkpin puree. And while I know pumpkins are a winter squash, I am a fan of all varieties of small roasted hard squashes as a vegetables side dish. I just hold my breath when I scoop the seeds out.