This is what I do: Cut pumpkin in half, clean out all the inside, put some foil on a baking pan (hoping half the pumpkin will fit on it), put a little oil on the pan so the pumpkin will not stick. Put pumpkin cut side down on the pan, then bake at 325 degrees until a fork can easily go into the pumpkin (an hour or so). Then you peel the pumpkin and then puree it. Then I always separate in two cup baggies and freeze it. They say it should last about 6 months in the freezer. One pumpkin usually gives me plenty of pumpkin to use, share and usually throw away the next year. :)
So this Thanksgiving I chose a pumpkin theme for all my desserts.
Then a yummy pumpkin torte: http://www.tasteofhome.com/Recipes/Praline-Pumpkin-Torte I have made this before and it is always a hit, it is delicious (and was a hit)!! I made it in a rectangle plan this time because I am splitting everything for two houses. It still turned out great. The circle one is much prettier!
Pumpkin roll (this was a favorite!): recipe link: http://www.verybestbaking.com/recipes/detail.aspx?ID=32372
Here is an non-sugar free one that looks pretty yummy: http://www.verybestbaking.com/recipes/detail.aspx?ID=140531
I also previously made some pumpkin chocolate chip muffins and they were pretty good. Here is that link?: http://www.verybestbaking.com/recipes/detail.aspx?ID=128665 although I am sure I added more chocolate chips than called for. :) My daughter did eat them and she is pretty picky, it must have been all the chocolate!
I also made some pumpkin chocolate chip cookies, I did not like them that much, but when made into a cake (I added some baking soda) instead of cookies they were a bigger hit at my husband’s work. But also a note I used regular all purpose flour and it called for self rising flour so maybe that was the problem? Here is that link: http://bakerella.blogspot.com/2008/10/pumpkin-pecan-chocolate-chunk-cookies.html I also did not make the icing, I am sure that adds loads of goodness also.