When I was in high school, our foods teacher always had a batch of pumpkin pie filling in the fridge and we would make little tarts with it. They were delicious!

Pumpkin empanadas, though half a can probably only makes 2-3. :)

Pumpkin dip.

Pumpkin cream cheese frosting, if you happen to have a cake looking nekkid.

I bet you could make pumpkin puffs with a little in pâte à choux to make the puffs, and the rest for a filling with currants, chopped walnuts, etc. Or mix it into a thick crème anglaise, and fill with that, or skip the puffs, make the anglaise, stir in the pumpkin and make it into ice cream.

Mix it into some ricotta and chop some vegetables finely, and layer them up with some béchamel into a lasagna.

Make a small pan of pumpkin blondies.

Beat in maple sugar and spread on toast.

Make a cauliflower bake with it.

Feed it to the dog. It's supposed to be good for them

That's about enough for some pumpkin muffins or bread. Can add to seasoned tomato sauce and serve over pasta. I mix with cooked pureed red lentils and a splash of coconut milk or cream and some curry powder for soup. If you're in a hurry you can just use store bought red lentil soup if you can find it. It freezes well. If you don't have enough pumpkin left for the muffins or bread, mix it with applesauce. I keep little jars of applesauce around for baking.

Feathers, I've replaced all the banana with pumpkin in my banana bread recipe. Works great. In that case, I do add some spices that work with pumpkin. As pinkmountain mentioned, the pumpkin will freeze nicely, if necessary.

Another option are my Pumpkin Bars. Really good and really easy to halve the recipe using one cup of pumpkin.

Pumpkin Bars

2 cups sugar
1 cup butter (2 sticks), room temp.
2 cups canned pumpkin (one 15-oz. can)
4 eggs, room temp.
2 cups flour
2 tsp. baking soda
1 tsp. each cinnamon, nutmeg, allspice, ginger, ground cloves
1/2 tsp. salt

Preheat oven to 350. Lightly grease a 15 X 10 1/2 X 1 pan. Sift flour, baking soda, spices, and salt together; set aside. Cream butter and sugar until smooth. Add pumpkin and eggs; beat until smooth. Add dry ingredients and mix until well combined. Spread mixture into pan. Bake for about 25 minutes, or until cake springs back when touched or toothpick comes out clean. Cool completely and frost with your favorite cream cheese icing.

Note: If desired, the recipe can be very easily halved. A 9x13x1 sheet pan (quarter sheet) works perfectly. The baking time will be about the same.

Snow day today, so either pumpkin bars or perhaps a curry soup or bechamel over pasta... Or perhaps it's the dog's lucky day. Thank you all for the suggestions.

I vote for Fido!

I was just about to suggest adding it to a curry. Pumpkin puree works great with Indian spices.

I freeze blobs for my pup when he gets bellyaches.

I have a couple of winter squash I need to use. I was thinking gnocchi or ravioli with butter and sage. I need to go out to get eggs for that. We’ll see if my inspiration lasts.

Another favorite...simple and tasty.

Pumpkin Soup

1 large onion, chopped
1/2 stick butter
1 teaspoon curry powder
2 cups canned pumpkin
1 1/2 teaspoons salt
2 cups heavy cream (can sub with half and half and/or whole milk)
2 1/2 cups chicken stock
Pinch each of cinnamon, nutmeg and allspice, or to taste (see *Note below)

Optional garnishes: cubes of cream cheese, dollop of sour cream, minced chives, parsley, or roasted pumpkin seeds

Sauté the onion in butter until it is limp but not browned. Sprinkle with curry powder, and continue to cook for a few minutes. In batches, in a blender or food processor (or using an immersion blender for the entire mixture), puree the onions with the pumpkin and salt, then add the cream, continuing to blend. Transfer this mixture to a soup pot or saucepan and whisk in the chicken stock. Heat slowly, seasoning with the spices (see *Note). Do not allow to boil. Serve hot and garnish with desired toppings listed above.

*Note: Use a very light hand with the cinnamon, nutmeg and allspice. You don't want the soup to taste like liquid pumpkin pie. Start with a pinch of each and check the taste. Alternatively, use only the allspice, or a pinch of ground cloves, and increase the curry powder slightly.

I make Chloe's soup except I use coconut milk instead of cream and garam masala for the spice pinch. Love it.

I forgot but remembered this morning that you can mix the pumpkin in for some of the liquid in pancake or waffle mix for pumpkin pancakes or waffles. Maybe add some cinnamon. We do that sometimes. There are recipes for pumpkin waffles and pumpkin pancakes but we are lazy and just add it to our favorite mix.

Ah, Chloebud, thanks for sharing the recipe. I used to make something similar but I have to be careful with the spices, too. If it turns the corner toward sweet than savory, my family will not eat it.

Feathers, I know! However, adding just a pinch works really well for us.