[Split from this thread: http://www.chowhound.com/topics/445416]
well, there are the classics of pumpkin pie and pumpkin soup. There's also pumpkin cake (heck dunkin donuts sells pumpkin muffins this time of year). I've been looking to try and a sautee application with sweet onions. You can also stuff pumpkins (very popular in early colonial America, back then they called them pumions)
and REMEMBER that the seeds can be roasted and eaten. You could also just buy that Austrian pumpkin seed oil. The problem with the seeds is the hulls, and I just can't do that thing with my teeth where you split it and get out the kernel. Apparently you can roastthem and then run them over with a rolling pin and that's supposed to be fast.
Speaking of which, here's something weird in case anybody reads this, there's are varieties of pumpkins you can grow in which the seeds do not have the hull (well, it's a lot thinner). They're usually marked as naked-seed or hull-less. One particular variety is large and has almost no hull, developed for the pumpkin seed oil industry in Austria, called 'Kakai'.