So…
In a fit of apparent insanity I ordered a CASE of pumpkin. I managed to use two number 10 cans. But I still have 4 more left. that’s about 50 CUPS OF PUMPKIN!!!
Any dessert related suggestions?? (other than pie)
Pumpkin bread!
Or make cake by mixing a box of cake mix with the “normal” size can of pumpkin. Never done it myself, but I have eaten cake of this sort and it was delicious.
Two ideas I’ve been meaning to try:
Pumpkin Chocolate Chip Cookies
Pumpkin Whoopie Pies
This is my favorite thing to do with pumpkin.
…Well, that was disappointing…
Pumpkin dump cake.
Basically it’s like making a pumpkin pie but instead of pouring the pumpkin pie mix into a shell, you pour it into a cake pan, dump a pkg of dry white or yellow cake mix over the top, drizzle with melted butter, and bake. It’s always a big hit when I make it for potlucks (and Thanksgiving)
I work as a baker and far and away the most popular muffin we sell is the pumpkin muffin. The recipe is for a really big batch, so you can either make a lot of muffins and freeze them, or scale the recipe down.
4 cups pumpkin
8 eggs
2 cups oil
1-1/3 cups water
7 cups flour
6 cups sugar
3 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons salt
Blend together first four ingredients. Mix together the dry ingredients and blend into the pumpkin mixture just until smooth. Scoop into greased muffin pans and bake at 350 degrees Farenheit I can’t really give a baking time, as we bake a lot of things together, and the oven keeps opening and shutting. Best I can say is “bake until they no longer have a soft spot in the middle, or until a toothpick comes out clean, as for cake.”
This muffin sells nearly as much as all the other varieties put together, and that includes blueberry and chocolate chip.
Or, you could go in another direction altogether:
Caribbean Pumpkin Soup
Makes 4 servings (5 cups)
2/3 cup chopped onion
2/3 cup chopped red bell pepper
2 tsp minced garlic
1 tsp cumin
2-1/2 cups chicken broth
1 15-oz can pumpkin puree
1 15-oz can black beans, rinsed
1 15-oz can diced tomatoes, drained
salt and pepper to taste
(optional: cilantro and/or sour cream for garnish)
Saute onion and bell pepper (either use nonstick spray or a little oil) till tender. Add garlic and cumin and cook another minute. Stir in everything else and bring to a boil. Reduce heat, cover, and simmer five minutes to blend flavors.
I never would have guessed that! 
Thanks, all for the recipes. We generally do more cookies than anything else. But I may try a few of these. Including the muffin one. After all, I could make them all and still have pumpkin to spare!
In answer to the mixer question, I usually mix a batch in a large bowl, by hand. But if using a commerical mixer, such as a Hobart, a six quart will do. Just start the mixing slow when the dry ingredients are added, or they’ll spray all over!! A paddle or a whip will work equally well. I use a large spatula when I mix by hand.
Thanks!
You mean like this? 
That is one seriously overloaded mixer!
I have a somewhat spicy recipe for a pumpkin-coconut soup for when you get sick of pumpkin sweets and want something savory.
Pumpkin Coconut Bisque
2 tbsp. butter or olive oil
1 cup chopped onion
3 chopped garlic cloves
3 cups canned solid pack pumpkin
3 cups chicken or vegetable stock, or water
2 tsp. sugar
1/2 tsp. allspice
1/2 tsp. crushed red pepper
2 cups canned, unsweetened coconut milk, or more to taste
Melt butter in a heavy, large stockpot over medium heat. Add onion and garlic and sauté until
golden, about 8 minutes. Add pumpkin, broth, sugar, allspice and crushed pepper. Bring to a
boil. Reduce heat, cover and simmer for 30 minutes.
Working in batches puree soup in blender until smooth and return to pot; you can also use an immersion blender. Bring soup to a simmer,
thinning with coconut milk until it is the desired thickness and taste.
Season to taste with salt and pepper.
Glad you popped back in with this recipe. I saw in in the thread about what you’re bringing for Thanksgiving and I made it on Christmas Eve. It’s easily the simplest, yet most impressive, recipe that I’ve ever made. I plan to use it a lot in the future! Many thanks!