We are really on a pumpkin kick this fall. We haven't had time to make our own pumpkin puree but the canned variety seems to be working well so far. Here is another recipe using pumpkin that's really delicious and a perfect pair for a chili or soup. We served this Pumpkin Cornbread with Butternut Squash and Sweet Potato Soup. It was a match made in fall heaven. Just looking out the window at the beautiful fall leaves while eating this stuff will make you weak in the knees. I love this time of year if you couldn't already tell!
While this uses pumpkin puree, it really isn't too pumpkin-y. It would work all year round as well but I think it tastes a little better with a cool wind and fall leaves.