9 Desserts That Use an Entire Can of Pumpkin Puree

This riff on the Thanksgiving favorite combines a traditional pumpkin pie filling with swirls of sweetened cream cheese. And since it's only Thanksgiving once a year, we've topped it all off with a buttery spiced-pecan topping. This easy pie recipe will please anyone at your table this holiday.

A dump cake recipe is exactly what it sounds like--you simply dump all of the ingredients into a pan and bake. There isn't a step where you stir the dry ingredients into the wet mixture; instead, it goes into the baking pan in three stages and the result is a pudding-like cake with a streusel-like topping. The two parts together are delicious (and you'd be hard-pressed to find an easier fall dessert)!

Indulge your PSL obsession with these pumpkin spice cookies. Instant espresso powder gives these soft, cakey cookies a subtle yet recognizable coffee flavor. Spread with cream cheese frosting (with more pumpkin pie spice flavors) and sprinkle with cinnamon to finish. And, go ahead, drink a pumpkin spice latte while you eat them for the full PSL experience. After all, it's only fall for so long (though we'd eat these cookies year-round). To make these cookies kid-friendly, simply omit the espresso powder.

Can't get enough pumpkin spice and pumpkin? Get those fall flavors you love in this dairy-free and vegan ice cream alternative made with bananas and pumpkin puree. This easy and healthy dessert contains no added sugar, unless you use the optional maple syrup--which is a delicious touch. Add some chopped pecans to make it really special.

This low-fat crustless pumpkin pie is a perfect dessert for the dieters at your holiday meal or people who are watching their carbs.

Many pumpkin roll cakes have the starring ingredient only in the cake, which is a missed opportunity to enjoy all the flavor, plus you end up with leftover canned puree sitting in your fridge. Here, the remaining pumpkin is whipped with cream cheese, pecans and crystallized ginger for a tangy filling.

One of the tasters of this dairy-free pumpkin pie called it a "vegan's dream come true." The filling has just the right amount of spice, while the crust--made with part whole-wheat flour--has a wonderful nutty flavor and crispy texture. The pie is great as is, but to really please the plant-based eaters at your Thanksgiving table, top it with Coconut Whipped Cream (see Associated Recipes).

This pudding-like pumpkin cake has a luscious cream cheese swirl amid the spiced pumpkin layer. Organic cake mix is "dumped" on top, then the cake is smothered with butter. Once baked and cooled, the mix forms a sweet and crispy topping.

This pretty pumpkin-cranberry Bundt cake is a delicious alternative to holiday pumpkin pie.