Leftover canned pumpkin
Puree with a can of drained, rinsed white or black beans and thin with chicken broth for a quick soup. Either season with sage or crisp some whole fresh leaves in olive oil and float on top with a few drops of the oil for a little added richness. I also make a total canned quick soup with equal parts pumpkin, white or black beans and diced tomatoes in juice (with roasted green chiles is good) and again, thin with broth and season with pepper. All that canned stuff doesn't need any salt.
I just read a brownie recipe where 1 15 oz can of pumpkin puree replaced the oil and eggs called for in the recipe. Reason enough for me to try it.
I find that if I transfer the leftovers from a can into a plastic tub it keeps fresher longer but the tip to freeze it is also excellent.