Does pineapple upside-down pumpkin gingerbread usually defy gravity or does that take something extra? Seriously though, this list is exactly what I needed. Thanks.

@Victoria W - LOL

Those pumpkin brownies look amazing, and Pumpkin Sage Orzo SOUNDS amazing. I made some pumpkin sage risotto this week that was a good way to us half a can or so.

ACK! I could have used this advice threeweeks ago!

This is terrific! I'm always surprised at how little puree all my various pumpkin bread, etc. recipes actually use, so there's always leftover. But I never really know what to do with it other than more baking.

Yum...I like making Starbucks Pumpkin Scones...google it and a few versions of the same recipe turn up. 1/2 cup pumpkin exactly and a hit whenever I make them!

perfect post! was wondering what to do with cans and cans of pumpkin puree i bought :)

I want those brownies. NOW.

You know, most people forget they can simply make pumpkin custard (the filling you make for pumpkin pie) and bake it in a dish without a crust. Yum!

I mix it into my dog's food as a treat. She loves it and the fiber is good for them!

I often make a simple pumpkin soup with my leftover puree. Diced shallot, sauteed, add chicken stock and salt, add puree, nutmeg, allspice, bay leaf, whatever spices you want, let it simmer for a while. Add a small amount of cream a few minutes before serving.

I second mdorothy's comment about pumpkin pie without the crust - in fact, my pumpkin pie is my daughter's favorite thing in the world but she's not into crust. For her birthday last year, I made the custard without the crust at her request. She was in heaven!

i mix mine with a squirt of sriracha and spread it on rice cakes... maybe a little odd, but a really satisfying snack

Add it to your homemade granola ingredients before baking.

My pie recipe doesn't use an entire (big) can of pumpkin, so I just toss the whole thing in and whatever won't fit in the pie shells gets baked in a Pyrex ramekin for 'taste-testing' by DH.

This recipe for squash scones uses 3/4 c of pureed squash, but pumpkin would be just as good.

The brownies sound good, too. :)

i love the sriracha idea!

I freeze the pumpkin in ice cube trays, then pop the pumpkin cubes out into a Ziploc freezer bag once they're solid. I use them as needed for pumpkin lattes.

I use it to mix with 1/2 C Greek yogurt, some Splenda or honey, and pumpkin pie spice. Easy peasy breakfast that tastes like creamy pumpkin pie filling!

Mixed with browned butter and sage for pasta sauce!

Or pumpkin quinoa pancakes.

I like to put a little agave nectar into it and eat it out of the can with leftover chicken. High class, baby!

Americans: the only people in the world who buy pumpkins, carefully scoop all of the flesh out, throw it away and carve the outside, then three weeks later buy tinned pumpkin flesh to make pies.

blandwagon, that is funny.

the crustless pie worked out brilliantly for me: my 2 little sugar pumpkins yielded 2 pies, 4 crustless custards, 3c frozen puree for two more future pies, 1c for god knows what (which is why i'm here, checking out ideas).