Fall is a great time to stock up on canned pumpkin purée. It’s a versatile ingredient that can be used in a variety of recipes, from breads and soups to deviled eggs. If you’re looking for some recipe inspiration, here are 15 ideas to get you started. And the best part is that canned pumpkin can be used all year round, so grab a few cans while they’re on sale.

Food Network Magazine had a wonderful insert included in their October 2013 issue, featuring “50 Things to Make with Canned Pumpkin.” This insert was the inspiration for my Pumpkin Deviled Eggs recipe, which turned out to be pretty freaking amazing if I do say so myself. The finely chopped apple, toasted-sugared pecans, and crumbled bacon really make them something special. Here are 15 of my favorite ideas that were included in the magazine insert.

Breakfast:

• Yogurt – Whisk 1 cup vanilla Greek yogurt, 1/4 cup pumpkin, and 1/4 teaspoon pumpkin pie spice.
• Oatmeal – Simmer 1 1/2 cups skim milk, 1 cup quick oats, and 1/2 cup pumpkin, for 1 minute. Stir in 2 tablespoons brown sugar, 1 tablespoon butter, 1/2 teaspoon pumpkin pie spice, and a pinch of salt.
• Scones – Whisk 2 cups flour, 1/3 cup sugar, 1 tablespoon baking powder, and 1 teaspoon pumpkin pie spice. Work in 1 stick cubed cold butter with a pastry blender. Whisk 2/3 cup pumpkin and 3/4 cup cream; stir into the flour mixture. Pat into an 8-inch square on a floured surface, then cut into 16 triangles. Transfer to a baking sheet and bake at 400 degrees, for 20 minutes.
• Grits – Simmer 2 1/2 cups water, 1/2 cup pumpkin, and 3/4 cup quick grits, 5 minutes. Stir in 2 tablespoons butter and 1 cup shredded cheese.

Appetizer:

• Crostini – Mix 5 ounces goat cheese, 1/3 cup pumpkin, 1 teaspoon maple syrup, and salt and pepper. Spread on a toasted baguette. Top with crumbled cooked bacon.
• Deviled Eggs – Halve 12 hard-cooked eggs. Mash the yolks with 1/3 cup each pumpkin and mayonnaise, 1 teaspoon Dijon mustard, and 1/2 teaspoon each ground coriander and salt. Spoon into the whites.

Salad Dressing:

• Vinaigrette – Whisk 2 tablespoons each of cider vinegar and pumpkin, and 1 teaspoon Dijon mustard; whisk 1/4 cup olive oil. Season with salt and pepper.

Soup:

• Curried Soup – Simmer one 15-ounce can of pumpkin, 2 cups chicken broth, and 1/2 cup cream, whisking, 5 minutes. Toast 2 tablespoons curry powder in 1 tablespoon butter; add to the soup along with the juice of 2 limes. Top with plain yogurt and cilantro.

Sandwich:

• Grilled Cheese – Mix 2 tablespoons of each pumpkin, grainy mustard, and honey. Spread on bread and sandwich with jack cheese and cooked bacon. Cook in a hot buttered skillet until golden.

Bread:

• Cornbread – Mix 1 cup each of cornmeal and flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1 teaspoon kosher salt. Whisk 1 cup each pumpkin and milk, 2 eggs, and 3 tablespoons melted butter; stir into the cornmeal and flour mixture. Fold in 1 cup shredded pepper jack. Spread in a hot oiled 10-inch cast-iron skillet. Bake at 400 degrees, for 30 minutes.
• Focaccia – Mix 3/4 cup pumpkin, 1 tablespoon olive oil, and 1 teaspoon chopped rosemary. Stretch 1 pound of pizza dough until 10 by 12 inches; top with the pumpkin mixture, grated parmesan, and more rosemary. Bake on a preheated pizza stone at 450 degrees until golden, 8 to 10 minutes.

Side Dish:

• Polenta – Combine 4 cups water, 1 cup pumpkin, and 2 bay leaves in a pot; bring to a simmer. Whisk in 1 cup polenta and cook, whisking, until creamy, 20 minutes. Whisk in 2 tablespoons butter and 1/2 cup grated parmesan. Top with crumbled gorgonzola. (Remove bay leaves before serving.)

Pasta:

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

Dessert:

• Caramel Sauce – Whisk 3/4 cup caramel sauce, 1/2 cup pumpkin, and 2 tablespoons bourbon. Serve over ice cream.

Beverage:

• Lattes – Whisk 2 1/4 cups milk, 1/4 cup sugar, 3 tablespoons pumpkin, 1 tablespoon vanilla, 1/2 teaspoon pumpkin pie spice and 1/4 cup espresso in a saucepan; bring to a simmer. Pour into 2 mugs.

This is the perfect time of year to add a little something extra to an everyday recipe while using a seasonal ingredient. Keep an eye out in your local paper for sales on canned pumpkin, and stock up now for a lot less.

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Canned pumpkin is a quick and easy way to add flavor and moisture to your favorite baked goods and sweets. Not just for pies, pumpkin puree can be used to make all kinds of delicious treats, including fudge. From cookies and bread to whoopie pies and muffins, canned pumpkin purée is an easy way to add delicious fall flavor to your favorite recipes. CLICK HERE for the recipes.

Wondering what to do with that dusty can of pumpkin hiding on your back pantry shelf? Determined not to waste that festive holiday pumpkin you picked up at your local pumpkin patch? Well then, you’re going to want to check out all of the recipes below because you have so many options to choose from. Whether you use that pumpkin to make a moist and fluffy cake, a savory side dish, a delicious entrée, melt-in-your-mouth cookies, or a delightful sweet treat is all up to you. You really can’t go wrong. CLICK HERE for the recipes.