Already Thanksgiving seems like a distant memory. The only proof it was ever here seems to be the stubborn wine stains on the tablecloth (here's how to get those out, by the way), a few extra pounds on the scale (here are some healthy meals to help counter that side effect), and all those Thanksgiving staples on sale at the supermarket (I spotted two-for-one boxed stuffing this weekend). One that's really worth stocking up on is canned pumpkin puree. It has plenty of delicious applications that go way beyond pie! Read on for a shopping tip, plus five of our favorite canned pumpkin recipes.
Make sure you grab a can of the real deal (the ingredient list should have just one item: pumpkin) and not pie mix, which has added sugar and spices and, therefore, is way less versatile.
Pumpkin and Pecorino Gratin (above)
Baked in a casserole dish with a cheesy breadcrumb topping, canned pumpkin can be the star of a simple side dish.
Spicy Enchiladas With Pumpkin Sauce
In this recipe, a can of pumpkin puree makes the base for a sweet-yet-spicy sauce for chicken enchiladas.
Used in place of a cheese such as ricotta, the puree lightens up a classic pasta bake without cutting back on creaminess.
Pumpkin Doughnut Muffins
These sweets are like the best of pumpkin pie (spiced yet sugar-y), but acceptable to eat for breakfast or brunch.
No recipe necessary: Blend together 1 part pumpkin puree, 1 part milk, and 2 parts vanilla ice cream, plus a pinch of cinnamon.