Alternatively, skip the can andmake your own pumpkin puree, which is the same as canned pumpkin.
Spread a richcream cheese frostingon top for a sweet after-dinner treat.
Maple Pumpkin Pie
Maple syrupbrings earthy, rich sweetness to a traditional pumpkin pie.
Photo:Shana Novak/Getty Images
Alternatively, use your favorite shapes to make tasty pumpkin cookies any time of the year.
The addition of cream cheese makes it extra creamy.
Pumpkin Grilled Cheese
Got just a few tablespoons of pumpkin puree left in a can?
Grace Elkus
Save them for this fun, nutritious take on a classic lunchtime favorite.
For easy party prep, whip these up a day or two ahead.
Eat it as a simple breakfast, or enjoy it as a snack with a cup of tea.
Victor Protasio
It’s also amazing with aged rum, spiced rum, or brandy.
Pumpkin Pecan Crisps
These delicious pecan-and-oat-topped custards are made with canned pumpkin.
Serve with a dollop of Greek yogurt for breakfast or creme fraiche for dessert.
Caitlin Bensel
Pumpkin Cream Puffs
What to do with less than a can of pumpkin puree?
Make some pumpkin cream puffs.
These creamy orbs of pumpkin sweetness are a brown-sugar-bolstered dream.
David Prince
It goes one step further with a caramel and toasted coconut topping.
Pumpkin Cupcakes With Cream Cheese Frosting
Wondering how to make a fall favorite faster?
Pumpkin Leek Soup
This soothing recipe was made for a cold winter evening.
Grace Elkus
It doubles down on pumpkin by using cannedandfresh, but fresh butternut squash works just as well.
Pumpkin puree, pumpkin pie spice, and orange sprinkles make these doughnuts a must-have fall delight.
This easy recipe is an elegant treat for an autumn breakfast, brunch, or dessert.
Greg DuPree
Make these little gems in a muffin pan, starting with a Speculoos cookie crust.
Made with canned pumpkin, spaghetti squash, and cubed pumpkin, it’s a pumpkin lover’s paradise!
Pumpkin Pie Breakfast Popsicles
Who sayspumpkin pureeis just for autumn?
Philip Friedman; Styling: Colleen Riley
They’re perfect for summer mornings…or any time, really.
Case in point: these sumptuous pumpkin tomato basil meatballs from Wholesomelicious.
What’s more, it’s a one-pot, make-ahead meal.
Beatriz da Costa
Stick to thevegan version, or add shredded leftover chicken or turkey for a heartier take.
A touch of leftover pumpkin puree is all that’s needed to add lots of extra flavor.
Make an extra batch to freeze for an easy option on weekday mornings!
Antonis Achilleos
A blender or food processor makes this pumpkin-accented coffee from Greatist super-frothy.
They’re lower in fat but packed with flavor.
Pumpkin Whoopie Pies
Clearly, this isn’t the whoopie pie we grew up with.
Antonis Achilleos
What’s more, these oats are no-cook, make-ahead, and ready in the morning when you are.
Warming spices add loads of flavor, whilechickpeasamp up the protein.
Try it on its own or over brown basmati rice.
Joseph De Leo
Make an extra batch of these freezer-friendly burgers for a quick and easy lunch.
Sub in Swiss chard or spinach for the kale, if you like.
Red lentils add a punch of protein and make this Salt & Lavender dish extra filling.
Max Kelly
Top with toasty, crunchy croutons, or go pumpkin-wild by pairing it with ourpumpkin grilled cheese.
It’s a make-ahead dessert that’ll make pumpkin fans forget all about pie.
Pumpkin pie spice plus crunchy bits of buttery graham crackers and pecans make it extra great.
Max Kelly
If rum isn’t your preference, bourbon or brandy work equally well here.
Whip up a batch for your next party and serve with sliced apples for dunking.
This season-busting breakfast also works well as a healthy dessert.
Brie Passano
John Kernick
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