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I dream about pumpkin cheesecake with gingerbread crust...

Different types of pumpkin work differently with different types of recipes. For baking you need a sugar or pie pumpkin. For stews and treating as a vegetable, a regular pumpkin will do. If you are going to a place that sells them for jack-o-lanterns you are probably getting the latter as they are sturdier and have a bigger cavity. So - you can toast and season the seeds. Make a stew and bake it in the pumpkin to serve. Peel and cut up the flesh and use it in any winter squash recipe, with either sweet (maple syrup, pie spices, brown sugar, and so on) or savoury (herbs such as sage, marjoram, parsley, thyme, tarragon - not all at once!) seasonings. Fry some bacon and use that as a seasoning or garnish; use the fat instead of butter when mashing the pulp. Etc.

I agree with editmom...Pumpkin Cheesecake with Gingerbread crust. I like this pumkin dip recipe on allrecipes site too.

Pumpkin waffles with toasted pecans and real maple syrup and pumpkin butter on hot biscuits!

I rarely use recipes but when I make pumpkin soup here is roughly what I do.

Get yourself a couple of small pie pumpkins, peel and seed (brown the seeds up for garnish later, cut up and bake the seasoned and olive oil coated pumpkin until slighly browned in a single layer on a sheet pan lined with alum foil or parchment.

Meanwhile in a stock pot add some butter, mirepoix, and season. When the mirepoix has browned slightly, add chicken stock maybe a quart plus a bouquet garni of 1 bay leaf thyme, and parsley then let stock come to a simmer.

Add the pumpkin pieces and let them come back up to temp (10 mins. or so) if they have cooled down at all and puree with a stick blender after removing the bouquet (or put into blender or food processor).

To finish just add a little heavy cream (a few tablespoons) and swirl once with a spoon for sort of a ying-yang effect and add toasted pumpkin seeds as a garnish. I try to make this several times a winter and it always goes over well, it is a soup that lends itself nicely to sweet (add brown sugar and nutmeg), savory (as described here) or spicy (black peppercorns and crushed red pepper) with the addition of this or that.

Really, let yourself go.... you nor anybody else could mess this recipe up. Go with your taste buds, it'll be a nice and tasty ride.

My favorite...Pumpkin whoopie pies...now I gotta make some. :)

Pumpkin Gnocchi!

http://www.marthastewart.com/recipe/pumpkin-gnocchi-with-mushrooms?autonomy_kw=pumpkin%20gnocchi

I've made it with cremini and portobello mushrooms, and it turns out great. I've also used canned pumpkin with good results.

Pumpkin is also a very interesting addition to a veggie tempura.

Last year my best friend and I made pumpkin ravioli topped with a fresh sage and browned butter sauce. I think it was one of the best things I have ever eaten. We started out using my hand-cranked pasta machine that has a ravioli attachment which was totally useless. We could only use about a teaspoon of filling, and it would get squeezed out when the second layer of pasta dough was added. So we ended up just rolling the dough out ourselves, placing 2 rows of filling down the middle, and then topping with the 2nd layer, sealing the dough and cutting into individual pieces. It looked kind of rough. Actually, rustic would be a better word, but the taste was phenomenol and worth the effort. I'm making myself hungry just thinking about it. We'll have to get together and do it again, AND MAKE MORE!!