We’ve entered that time of year when pumpkin works its way onto many menus. Since pumpkin pie never made it into my family’s Thanksgiving tradition, a few years ago I decided to bring in the festive color and flavor with homemade Pumpkin Nutmeg Rolls. There was no looking back; they’re now a staple of the Policow family turkey day. The recipe calls for 16 ounces of canned pumpkin. Since Libby’s comes in 15-oz. and 29-oz. cans, I always buy the bigger one and end up about 1/2 a can of pumpkin left over. Over the years I’ve come up with delicious recipes to use up the excess. After making a batch of rolls on Saturday morning for the upcoming holiday (they freeze amazingly well) I added about half of the leftover puree to cinnamon-spiced, chocolate-chip-studded pancakes. With my remaining pumpkin, I think I’ll take the easy road, mixing it into softened cream cheese. This simple 2-ingredient “recipe” makes a delicious dip for fruit and crackers. Do you have any favorite pumpkin recipes? –Erica P.