As I recall, we tried pumpkin muffins and pumpkin pancakes, which were excellent, but our favorite recipe (surprisingly) was Creamy Pumpkin Soup.
If you've never made your own pumpkin puree (which will keep for a while in the freezer if you make too big of a batch), here are directions:
- Select a ripe and firm medium pumpkin. Larger pumpkins can be used, but they begin to take on a grainy texture the larger they get.
- Cut open the pumpkin and remove the seeds and fibrous strings.
- Cut the pumpkin into four to eight pieces.
- Line a large baking pan with aluminum foil. This will minimize the cleanup task.
- Place the pumpkin pieces onto the baking pan.
- Bake in the oven at 375 degrees for one to 1 1/2 hours, or until pulp is soft.
- Remove the pulp from the rind with a spoon and discard the rind.
- Blend the pulp until smooth using a blender, food processor or mixer.
- No cholesterol.
- Low in fat.
- Low in sodium.
- Particularly rich in beta carotene, which converts to vitamin A in the body. "Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging." (quoted from this informational site)