Mincemeat is a delicious English Christmas treat that's used as filling for festive mince pies. This authentic recipe uses butter instead of the classic suet, which makes this mincemeat suitable for vegetarians.

This strawberry frosting has an intense strawberry taste without using extract or gelatin. I wanted real strawberry frosting for my real strawberry cupcakes and could not find an acceptable recipe. I came up with this recipe using a strawberry purée reduction that is truly the strawberry-est. If you love strawberries, you'll love this!

These moist and tender lightly spiced muffins have a luscious cream cheese filling that is complemented by the cinnamony crumbs on top.

Canned pumpkin dresses up classic hummus in this quick and easy recipe from F&W’s Justin Chapple.

F&W's Justin Chapple layers superspeedy pumpkin mousse with whipped mascarpone cream and crushed chocolate wafer cookies for his gorgeous, delicious parfaits.

This classic pumpkin cake from Justin Chapple is perfectly moist and delicately spiced. The simple vanilla buttercream frosting gets a lovely tang from the mascarpone that’s blended in.

For this thick and creamy pumpkin lassi from chef Rupam Bhagat of Dum in San Francisco, be sure to use a nice, healthy squash for a smooth texture and rich flavor. If you want a thinner consistency, add water gradually 1/4 cup at a time.

Pumpkin and prawns are the perfect pair in this creamy pumpkin bisque with leeks, white wine and spices.

Canned pumpkin puree, Swiss chard, sage, nutmeg, and two cheeses make this a savory, satisfying, flavor-packed meal tonight — and even better tomorrow.

Sarah Kieffer’s gently spiced pumpkin bars are the perfect segue-into-autumn treats. The cream cheese enhances the pumpkin filling without making everything too sweet. As Kieffer writes, “I like pumpkin pie alright, but in all honesty I will always take a slice of anything else over it, especially if cheesecake is an option. But pumpkin pie swirled into cheesecake? I will never say no.”

Baking pumpkins whole traps steam inside the vegetable, resulting in a lush, velvety pumpkin puree, and making the skins easy to remove. A simple reduction of dry white wine mingles with butter to balance the sweetness of the pumpkin. The recipe was one prepared by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily.

Chef Nina Compton's curried pumpkin is packed with warm spices, aromatic ginger and rich coconut milk, and served with Buss Up Shut, a crinkled, buttery roti.