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/ Source: TODAY
By TODAY

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.

RELATED: How to cook with real pumpkin

On the savory front, chef John Besh shares a luxurious spin on pumpkin soup — it's topped with lump crabmeat for added richness.

RELATED: John Besh shares his recipe for oyster dressing

Creamy Pumpkin Soup with Crabmeat

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.

Streusel Topped Pumpkin Pie

Whichever recipe you choose (or if you choose both), your guests will be saying, "Great pumpkin!"