Editor’s Note: If you’re anything like us, you’re finding this manic Monday particularly difficult, as you sit among a pile of empty candy wrappers and turning-bad pumpkin, wondering how the hell it got to be November already. Fortunately, Alex is on hand with some tips about how to use up all that leftover pumpkin before Thanksgiving rolls around:
As per my seasonal tradition, I got really psyched to make pumpkin cookies a few weeks ago. (Note: butter does NOT work as well as shortening in pumpkin cookies. Disaster.) Under normal circumstances, I would normally have only bought a small can of pumpkin for this endeavor, but presumably because those New Hampshire fall colors just make you want to eat something orange, they were all out of the little cans. So I had to buy the 16-oz. can, but since I was not going to make a hundred cookies, I needed to figure out what else to do with all this leftover canned pumpkin.
Pumpkin bread was the first and most obvious choice, but I wanted to get a little more creative, so to the Internets I went, and ended up with two new pumpkin dishes: curry pumpkin soup (inspired by a recipe at pumpkinnook.com) and pumpkin pizza. Yes, pumpkin pizza.