Pumpkin risotto!

http://fxcuisine.com/Default.asp?language=2&Display=122&resolution=high

Just use the cans in place of the 'pumpkin flesh' serving pumpkin optional :)

Ravioli.

Pumpkin soup.

Saute some garlic and/or onions in olive oil; add pumpkin, thin with chicken broth to your desired consistency; heat through. Top with asiago cheese.

It is definitely better than the sum of its parts.

When I'm in the mood for pumpkin ravioli but too lazy to just make it I make pasta sauce with pumpkin, garlic, sage and thinned with broth, maybe a little cream or yougrt if I have some in the fridge and toss with pasta.

I stir pumpkin (or sweet potato, butternut squash, etc) puree into my oatmeal or yogurt.

This sauce made with butternut squash looks good (although I've never tried it) and I think you could easily use pumpkin instead: http://www.goodlifeeats.com/2010/01/pasta-with-butternut-parmesan-sauce.html

Pumpkin lasagna!

A friend linked me to that recipe around thanksgiving - it has a bit too much cinnamon for my liking, but it sounds like a great idea. Just googling "pumpkin lasagna" brought up a lot of hits.

I know it doesn't count as THAT healthy but you can substitute the eggs and oil with canned pumpkin in boxed cake mixes (chocolate & spice tend to work the best) and it's much healthier than making it the regular way.

soup- blend w black beans, light coconut milk, whatever else (maybe some tomatoes), sauteed onions & garlic, season w lime, cumin, hot sauce, etc. top w pepitas, yogurt, cilantro

Try it as a pasta sauce mixed with a bit of cream and sage. Yum!

I came here to say exactly what syrupandhoney said: stir some pumpkin puree in with your oatmeal. I usually mix 1/4 cup pumpkin puree with 1/4 cup oats and 1/3 cup water, then microwave the whole thing for 2 minutes. I add a packet of Truvia before serving, and the whole thing's only 100 calories for a delicious breakfast or snack.

I love to make a pumpkin rice soup with milk and a touch of vanilla. It's a nice comfort food for me.

I recently made pumpkin cheddar grits in my slow cooker. Not super light, but verrry tasty. I had to make do with roasted squash, but I think a can of pureed pumpkin would be easier.

Not exactly light, but very good; Rachel Ray's Pasta with Sausage and Pumpkin - one of RR's better efforts.
http://www.foodnetwork.com/recipes/rachael-ray/pasta-with-pumpkin-and-sausage-recipe/index.html

I love to make savory pumpkin pancakes! Mix some pumpkin, flour, egg, baking powder and salt together (and a touch of sugar, if you want). Add in scallions, roasted garlic and cayenne pepper. Cook in a pan on med-medium high heat until set (flip once in the middle). You can fry them in oil, but I think they're great cooked in a lightly oiled pan. I am sure there are more sophisticated ways to eat them, but I am not ashamed to admit that I use ketchup. :)

lona: That soup does sound tasty and comforting. Is there a particular recipe you use?

Pumpkin cupcakes!
http://www.realsimple.com/food-recipes/browse-all-recipes/pumpkin-cupcakes-with-cream-cheese-frosting-00000000021359/

http://www.abbeycatchat.com/2009/11/delicious-pumpkin-bread-with-pecansand.html

that recipe for pumpkin bread will change your life! It's so good, it melts in your mouth. I know it's not 100% savory, but it isn't sickeningly sweet by any means either.

Please please try it - you won't be dissapointed!

thanks for all the great suggestions, ya'll!
-ryan aka nenasadije

Smitten Kitchen's Pumpkin Waffles are our family's favorite waffle recipe and the batch makes a bunch so you can freeze and toast any extras on another morning.

http://smittenkitchen.com/2007/11/pumpkin-waffles/

I recently tried the pumpkin corn bread from Real Mom Kitchen and absolutely loved it! Not only does it use only 1/4 cup of oil, it also uses half whole wheat flour.

http://blog.shaecation.com/?p=41

I'm all for the pumpkin tortilla soup that was posted on this site a year ago. My only tweak to the recipe is that I add in a can of black beans. It's a great meal-healthy, savory and filling.

Pumpkin cake with brown butter icing from Martha is amazing! I made it as cupcakes for my kid's birthdays at school, and had oodles of recipe requests.

Instead of 1 cup icing sugar in the brown butter icing, I use 1 1/2 cups to get a texture similar to that of the cake in the photo (otherwise it is more of a runny glaze than a proper icing). Other word of advice: don't be afraid to get the butter good and brown -- just don't let it get black.

http://www.marthastewart.com/recipe/pumpkin-cake-with-brown-butter-icing

I just posted a recipe for roasted carrot/pumpkin soup: http://wildjavelina.tumblr.com/

It's on of my favorite winter soups!