Spicy Pumpkin Hummus

1 15-ounce canned pumpkin puree

1 15.5-ounce can garbanzo beans, drained and rinsed well

3 tablespoons tahini

Juice 1 lemon

2 tablespoons olive oil

1 teaspoon cayenne pepper

1 teaspoon ground cumin

1 clove garlic

Kosher salt and freshly ground black pepper

Pita chips, apple slices and/or crackers, for serving

1. Process pumpkin and chickpeas in a food processor until fairly smooth. Add tahini, lemon juice, oil, cayenne, cumin and garlic to the food processor and process until smooth.

2. Season to taste with salt and pepper; you also can add more lemon juice or spices, to taste.

3. Serve with pita chips or wedges, apple slices and/or crackers, and top with a sprinkle of cayenne.

— Adapted from foodnetwork.com

Pumpkin Lasagna Roll-Ups

Makes: 6 to 8 servings

2 teaspoons kosher salt, plus more for the noodles

12 lasagna noodles

1 tablespoon salted butter

2 tablespoons all-purpose flour

1 cup light or heavy cream

2 cups whole milk, plus more if needed

Salt and black pepper

1 1/3 cups grated Parmesan cheese

Pinch of grated nutmeg

Pinch of cayenne pepper

1 1/2 cups pure pumpkin puree

1 16-ounce container whole-milk ricotta cheese

4 cups shredded mozzarella cheese

1 large egg, beaten

2 tablespoons chopped fresh sage, plus more for topping

1. Heat oven to 350 degrees. Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente. Drain, rinse under cold water until cool and lay flat on a large sheet of foil. When cool, cut each in half.

2. Melt butter in a medium saucepan over medium heat. Sprinkle in flour and whisk constantly with a wooden spoon just long enough to eliminate raw taste of the flour, but not so long that the roux starts to brown, about 3 minutes.

3. Slowly pour in milk, whisking constantly. Season with 1 teaspoon salt and a few grinds of pepper. Bring to a gentle simmer, whisking occasionally, and cook until the sauce thickens a little, about 10 minutes. Whisk in 1/3 cup Parmesan, nutmeg and cayenne until melted.

4. Add 1 cup pumpkin puree to sauce and whisk until smooth; taste and season with more salt, pepper, nutmeg or cayenne, if desired. If it seems too thick, add a little more milk. Set aside.

5. Prepare filling: Combine ricotta, 2 cups mozzarella, 3/4 cup Parmesan, the remaining 1/2 cup pumpkin, egg, sage, 1 teaspoon salt and a few grinds of pepper in a large bowl and stir to combine.

6. Assemble roll-ups: Spread 1/2 cup of sauce in a 9-by-13-inch baking dish. Spread a generous tablespoons of ricotta filling on each half noodle, then roll up to enclose the filling. Arrange seam-side down in the pan. (I divided the noodles between two pans.)

7. Top with the remaining sauce, mozzarella and Parmesan. Sprinkle with sage. Loosely cover with foil.

8. Bake for 15 minutes, then uncover and bake until bubbly, 10 more minutes. Let it sit for 15 minutes before serving.

— Adapted from thepioneerwoman.com