1. Pumpkin Mac and Cheese
Use some of the leftovers and throw them into the blender.  Put it into a sauce pan and add some milk and broth or white wine to thin it a bit.  Boil pasta.  Once pasta is cooked, drained and still hot, add pumpkin sauce and some more grated cheese -- I used a slice and a half of swiss.  Mix til  the cheese is gooey and yummy.  Serve as is or cover in bread crumbs and bake for 45 minutes.

2. Pumpkin Ravioli with Maple Brown Butter, Lemon, and Sage
Either buy wonton wrappers from an Asian market or make your own pasta dough.  Blend up about 2 cups of pumpkin mixture with a half cup of Parmesan cheese and half a cup drained ricotta in food processor or blender.  Place about a teaspoon of mixture between two pieces of undried pasta.  Seal edges by crimping with a fork.  You can either put the pasta in the freezer and save for future use or boil water and cook until it floats to the top.  In the mean time, brown 1/2 stick of butter.  Add fresh sage, lemon, salt, pepper and about a tablespoon of maple syrup.  Serve with freshly grated Parmesan cheese.

3.  Roasted Winter Vegetables
Roast winter vegetables with thyme, sage, garlic, olive oil, sea salt (optional) lemon and nutmeg.  Once they are half done, chop and add some of your leftover pumpkin fondue.  Let cook for another 20 minutes or until the cheese is bubbly.  Serve as a side dish or eat for lunch.

4. Pumpkin Apple Swiss Crostini
Take left over pumpkin and fondue. Blend it up. Toast some pumpernickel rounds.  Warm pumpkin mixture over stove or in the microwave.  Cut up an apple.  Place one slice on top of bread with a spoonful of pumpkin spread on top of pumpernickel rounds.  Top with grated Swiss cheese.  Broil until cheese is gooey and golden.  Serve immediately.

5.  Roasted Pumpkin Soup
If you have any left over filling, winter veggies or pasta sauce, use it in this.  Take out any pumpkin you have left.  Blend it up with equal parts pumpkin, veggie or chicken stock, milk or cream.  Warm it up and season with thyme, salt and pepper to taste.   Serve with crusty bread and kale salad.