Pumpkin pie might get all the glory this time of year, but pumpkin deserves more love than just one spot on the Thanksgiving dessert table. This versatile fall favourite is packed with fibre, vitamins, and minerals, and it brings a naturally sweet, earthy flavour that pairs beautifully with both savoury and sweet recipes.

Think of pumpkin as your go-to autumn ingredient: it can be roasted into tender wedges for hearty salads, puréed into velvety soups, blended into smoothies for a seasonal twist, or stirred into oatmeal for a warm and nourishing breakfast. It’s equally at home in creamy pasta sauces and risottos as it is in breads, muffins, and bars. Even its seeds can be roasted with spices for a crunchy, protein-packed snack that’s perfect for lunch boxes or fall hikes.

Whether you’re cooking with fresh pumpkin from the market or reaching for the convenience of canned purée, there are endless ways to bring this golden squash to your table. These recipes show just how far beyond pie pumpkin can go. And of course, we couldn’t resist including Rily’s signature Gingersnap Pumpkin Pie—and a simple homemade pumpkin spice blend—because fall just wouldn’t be complete without them.