Halloween is over but it's not time to forget about pumpkins yet! As we continue TODAY's All-Star Thanksgiving, we're highlighting pumpkin in a savory dish and a sweet one.
On the savory front, chef John Besh shares a luxurious spin on pumpkin soup — it's topped with lump crabmeat for added richness.
And for something sweet, cookbook author Shay Shull makes a pumpkin pie with streusel topping. Her recipe calls for canned pumpkin, so it couldn't be easier.
Whichever recipe you choose (or if you choose both), your guests will be saying, "Great pumpkin!"