What to do with leftover pumpkin puree- pesto anyone?

So, i love pumpkins.  And now that it is time to put away the pumpkins and fall stuff in exchange for Hanukkah/ Christmas/ winter decor.  I am on the hunt for pumpkin recipes.  I got to do something with the leftover canned pumpkin from thanksgiving....

Fine- I totally have like 3 other cans in the pantry.

But, I need ideas of what to due with these 3.4 cans.  Well I found this great blog called the Painting Lillies which had two recipes for pumpkin usage that were not pies..

Naturally- I changed the recipe. Come on...would you expect anything less.  And it was great.  The pumpkin made it feel like fall.  It felt warm and comforting in the way that only fall/winter seasonal food do (with the exception of soup).  It was super simple and took less then the time in took to cook the pasta. This is a great recipe for after a long day at work.  Also, on the same blog is a pumpkin hummus recipe which i look forward to trying.

The bad news-  this is not the prettiest recipe ever. It is pastel orange an a plate and kinda looks like baby food.  I think some nice fried sage leaves on top would help with this.  But it still is not going to win any awards for best food porn.  this is why there are no pictures

The Good News- this recipe is very adaptable.  you can use any nuts you have on hand.  the original recipe used pecans.  You could use fresh garlic instead of powder (What I was being lazy).

Pumpkin Pesto

Ingredients:

1 cup pumpkin puree

1 cup pinenuts 

1 tablespoon garlic powder

1 cup olive oil

1 cup grated parmesan cheese

A splash of Baslamic vingear

Salt & pepper to taste

Directions: Mix all together in a blender or food processor.  Then pour over hot pasta.  Please feel free to microwave the pesto (not  while in the blender) if you like your food hotter.

If you like top with parm cheese and sage.