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I just had this dip last night served with sliced apples and pears. It was so tasty.
Pumpkin Dip recipe

From Cooking Light magazine:

3/4 cup (6 ounces) 1/3-less-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
24 apple slices

Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple.

Pumpkin muffins (some good recipes on FN's site), pumpkin cupcakes (see Martha Stewart), pumpkin ravioli (just mix pumpkin puree with some ricotta, sage, and nutmeg and stuff it into wonton wrappers), pumpkin cheesecake, thai pumpkin curry (using whole pumpkin), roasted pumpkin with a yogurt-garlic sauce...and the list goes on. I am a diehard pumpkin lover, in case you haven't noticed!

I like pumpkin and black bean soup (recipe care of Gourmet magazine). I make it vegetarian and it's still a big hit. Garnish with sour cream and toasted pumpkin seeds.

three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
a 16-ounce can pumpkin pureé (about 1 1/2 cups)
1/2 cup dry Sherry
1/2 pound cooked ham, cut into 1/8-inch dice
3 to 4 tablespoons Sherry vinegar

In a food processor coarsely pureé beans and tomatoes.
In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Serve soup garnished with sour cream and toasted pumpkin seeds.

pumpkin pie cake with cream cheese icing on cooking light's site.

oh.

my.

god.

i make it every year for turkey day and it never disappoints!

if you like indian food, try adding chunks of pumpkin to a recipe for sambhar (google it).

Luna! haha My Sarnia self? I'm, surprised you remember it! I'll take a look at that cookbook! If anyone is interested here is the link for that bread - it looks so good!

Pumpkin Bread

i love this cake -- make it all year, and always on thanksgiving.

pumpkin spice cake

3 c flour
2c sugar
1 t salt
1 t baking soda
1/2 t baking powder
2 t cinnamon
1 t ground ginger
1 t ground nutmeg
1 t ground cloves
2 c vegetable oil
1 15 oz can pumpkin
4 eggs

combine all ingredients in a large bowl and beat at medium speed for 4 minutes. pour into greased and floured 12 cup bundt pan. bake at 325 for 1 hour or until done {there should not be any wet spots under the top cracks and a tester should come out clean}.

cool 20 min and turn out on rack.

you can easily up the spices on this -- i quadruple the ginger and use one teaspoon of ground and about a tablespoon of freshly grated. i also use more cinnamon and more nutmeg.

i either top this with a glaze made by combining fresh OJ and zest with butter and confectioner's sugar or with a butter and cream cheese frosting.

we're always too full to have this on thanksgiving after dinner, so we have it the next day for dessert after eating our turkey sandwiches.

Paula Deen's pumpkin bars.

I think of it more like cake, but it can be cut into bars. The moistest cake you've ever tasted, spiced with just cinnamon, and topped with cream cheese frosting. I make it in the middle of summer I love it so much!