Just found this and noticed my confusing answer last year.... Yes, Ginger, it is canned pumpkin but NOT pumpkin pie filling. There is a difference. Jen

You can substitute pumpkin for winter squash in any recipe that you have. Here is a good main course one if you like spicy. Clare Thai Pumpkin Curry with Citrus This vegetarian curry offers an array of bright colors - orange, yellow, and red - infused with citrus accents. You'll love the delicious taste of this curry, as well as its healthy combination of vegetables, including pumpkin or squash, yam/sweet potato, carrots, yellow bell pepper, and cherry tomatoes. Add chick peas as a protein source, then finish the dish with a sprinkling of pumpkin seeds and nasturium flowers for a gourmet curry recipe that's as beautiful as it is delicious. Makes a perfect vegetarian Thanksgiving recipe, but is equally yummy any time of the year. ENJOY! Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Ingredients: �1/2 small pumpkin (or subsitute 1 acorn squash, butternut, or any other orange squash except spaghetti) �1 small or 1/2 large yam or sweet potato, peeled and cubed �1-2 medium carrots, cut into thick slices �1 yellow bell pepper, cut into bite-size pieces �1 cup cherry tomatoes �1/2 can chick peas, drained �2 Tbsp. grated orange rind �CURRY SAUCE: �3-4 cloves garlic �1-2 fresh red chillies (or substitute fresh green chilies, OR 1-2 tsp Thai chili sauce) �1 can coconut milk �1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice) �2+1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets) �1 Tbsp. brown sugar �juice of 1/2 lime �juice of 1 medium orange �1/2 tsp. turmeric �1 Tbsp. rice vinegar (or substitute apple cider vinegar) �1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed �1/3 purple onion, sliced �GARNISH: �handful of fresh basil leaves �optional: 1 Tbsp. roasted pumpkin seeds and a few nasturium flowers (or other edible flowers) Preparation: 1.To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don't have a processor). Process well. Set aside. Prepare pumpkin or squash by cutting it open and scooping out the seeds with a spoon. Either save the seeds for roasting, or discard. Cut the pumpkin/squash into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later). Prepare the rest of the vegetables plus the orange rind. 4.Place the pumpkin (or squash), yam, and carrots in the wok/frying pan together with the curry sauce over medium-high heat. Stir well. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened. Add the bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes. Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chilli (or chili sauce). If too sour, add a little more sugar. To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturium flowers (if using). Serve with plenty of Thai jasmine rice (white or brown), and enjoy this colorful and fragrant Thai dish!

I have a recipe for yeast rolls that use pumpkin or squash puree, along with whole wheat flour, the kids love them. I've had pumpkin ravioli in a sage and browned butter sauce, it was really good. If you don't want to make your own pasta you can use wonton wrappers. I've added pumpkin to hummus and it was pretty good too. I've stirred pureed pumpkin or squash into chili and lentil soup, but if your chili packs a punch at all, you won't taste it in there. Good luck, I'm trying to find some way to use up 72 butternut squash, LOL. Good think I like squash and I can use it to make a fake "pumpkin" pie, Mother loves that. Annie

I'm not a big fan of apples, but I love pears. My favorite dessert of all time is this Pear Maple Cobbler from Epicurious. I don't usually make individual cobblers, I just make it in a 9 inch square glass baking dish because that's what I have. I usually skip the whipped cream too, because my family likes it warm with vanilla bean ice cream. Homemade if they can get it! PEAR MAPLE COBBLER Filling 3 pounds ripe Barlett pears, peeled, quartered, cored 2/3 cup pure maple syrup 1 tablespoon plus 2 teaspoons all purpose flour 1/2 teaspoon vanilla extract 1/8 teaspoon (generous) ground nutmeg 1 1/2 tablespoons butter Topping 1 1/2 cups all purpose flour 2 1/4 teaspoons baking powder 1/4 teaspoon ground nutmeg 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces 9 tablespoons half and half 9 tablespoons pure maple syrup 3/4 teaspoon vanilla extract Melted butter Sugar Ground nutmeg 1 cup chilled whipping cream Additional pure maple syrup Preheat oven to 425°F. Cut pears crosswise into 1/4-inch-thick slices. Combine in large bowl with maple syrup, flour, vanilla extract and ground nutmeg. Divide among six 2/3-cup custard cups of soufflé dishes. Dot tops with butter. Bake filling until hot and bubbling, about 18 minutes. Meanwhile, Prepare Topping: Mix first 3 ingredients in processor. Add 6 tablespoons chilled butter and cut in until mixture resembles fine meal. Transfer to large bowl. Mix half and half, 6 tablespoons syrup and vanilla in another bowl. Add to dry ingredients and stir until just combined. Working quickly, drop batter in three mounds, 1 heaping tablespoon per mound, atop hot filling in each cup. Brush topping with melted butter and sprinkle with sugar and nutmeg. Immediately return cups to oven and bake 8 minutes. Reduce temperature to 375°F. and bake until toppings are golden and just firm to touch, about 14 minutes. Let cool at least 15 minutes. In medium bowl, beat 1 cup chilled cream with 3 tablespoons maple syrup to soft peaks. Serve cobblers warm with whipped cream. Drizzle additional maple syrup over. Second on my list would be a Pumpkin Roll, I'm not a big fan of pie crust, although I love filling. My pies are always deep dish, LOL. Grandma used to bake pumpkin pie filling for me in a custard cup, so everyone else got pie but I didn't have to pick apart the crust... Annie