Things to Make with Canned Pumpkin

Simmer one 15-ounce can pumpkin, 2 cups chicken broth, 1/2 cup cream, 2 tablespoons maple syrup and 1/2 teaspoon pumpkin pie spice, whisking, 5 minutes. Cook 1 cubed apple in butter until soft. Top the soup with the apple and crumbled cooked bacon.

Saute 10 sage leaves in 2 tablespoons butter. Whisk in 1 cup each pumpkin and cream, and a pinch of nutmeg; simmer 5 minutes. Toss with 12 ounces cooked pasta. Top with grated Parmesan.

Pierce 4 potatoes with a fork; bake at 400 degrees F, 45 minutes. Halve and scoop out the flesh; mash with 1/2 cup each pumpkin, sour cream and shredded cheddar, 1/2 stick butter, 2 chopped scallions, 1 teaspoon kosher salt and a pinch of nutmeg. Spoon into the potato skins; bake 20 minutes.

Beat 1 stick softened butter and 3/4 cup sugar with a mixer until fluffy, then beat in 2 eggs, 1/2 cup pumpkin and 1/2 teaspoon vanilla. Sift 1 cup flour, 1 teaspoon pumpkin pie spice, 1/2 teaspoon each baking powder and baking soda, and 1/4 teaspoon salt; stir into the pumpkin mixture. Bake in an oiled 8-inch-square baking dish at 350 degrees F, 25 minutes.