I make these muffins a lot... except that I cut the sugar to half a cup, don't do the topping, use ww flour and flaxseed flour, throw in some oats, and add about a half a cup chocolate chips and a third of a cup chopped nuts.
SO, basically it's an entirely different recipe... and I use the whole can of pumpkin, but the recipe actually calls for half, I think.
I agree, stirring it into oatmeal is great with a little cinnamon and nutmeg!
For a more savory option, this pumpkin quiche is a staple in our house and only calls for one cup of pumpkin puree. I usually make a whole-wheat crust with ground-up cheese and hazelnuts in it, then serve the quiche about an hour after I take it out of the oven with a salad on the side - hazelnuts and dried cranberries in the salad go great, with a mustard vinaigrette.