Use roasted pumpkin as a base for winter salads. Toss with canned lentils, spinach and toasted pine nuts; broccoli and walnuts; feta (or parmesan), toasted almonds and crispy bacon. Use cayenne, nutmeg or balsamic vinegar to balance the flavours.
Do your scone
Replace some of the milk in your favourite scone recipe with a cup of cold, mashed pumpkin. Adjust the level of sugar or milk depending on the moisture content and sweetness of your pumpkin. Add cayenne or parmesan for a savoury twist, cinnamon or nutmeg for sweet.
Fold mashed pumpkin through a baked cheesecake recipe. For even more Americana, top with caramelised pecans.