Pumpkin pie, bread, and muffins are bakery mainstays, but there are many other creative ways to use canned pumpkin.

For instance, pumpkin is a good addition to soups. LauraGrace recommends this pumpkin and black bean soup. “It’s very unusual and happens to fit the bill pretty perfectly for a weeknight: quick, delicious, cheap, healthy,” she says. mcf makes soup by sautéing chorizo or andouille sausage, onions, and garlic, and adding pumpkin, chicken stock, white wine, and salt and pepper.

DCMack is a fan of spicy enchiladas with pumpkin sauce, and karykat portions and freezes this brown butter–pumpkin mac ’n’ cheese for easy lunches.

For a sweet treat, stir pumpkin and spices into softened vanilla ice cream or frozen yogurt and refreeze, suggests karykat. Add pumpkin to plain yogurt, or blend into smoothies. Pumpkin is wonderful in custards (such as CHOW’s Pumpkin Flan), as well as pancakes and waffles.

Discuss: Surplus of canned pumpkin

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