You made the pies and now you still have some pumpkin left over. Or you didn't make the pies and still have a can of pumpkin or prepared fresh pumpkin to be used. Or you just love pumpkin and seek out recipes of all kinds to try.
I'm in the last category. I like pumpkin in cakes, pies, loafs, cookies, bars, ice cream and butter. There are other ways to eat it that I haven't yet tried, like pumpkin soup, pumpkin pancakes, pumpkin fudge...ah, the possibilities! I posted a few of my favorites last year, and you can find them here.
Here is one of my favorite recipes for this versatile vegetable.
Pumpkin Nut Bread (or Muffins)
3 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup cooked, prepared or canned pumpkin (see below)
1 cup sugar
1/2 cup milk
1/4 cup softened butter
1 cup chopped pecans
Stir together flour, baking powder, soda, salt and spices. Combine pumpkin, sugar, milk and eggs in a separate mixing bowl; add the dry ingredients and the softened butter. Mix until well-blended. Stir in nuts. Spread in a well greased standard size loaf pan and bake at 350 degrees for 45-55 minutes or until a toothpick inserted in the center comes out clean.
This bread can be frozen and used later, and that's a handy thing during the holidays. I often bake it in muffin pans so that I can carry it easily in my lunch. If you use muffin pans, expect them to bake in about 20 minutes. Check with a toothpick for doneness as above.
How to Prepare Fresh Pumpkin
You can learn more about how to prepare and preserve pumpkins by freezing and canning at this site.