Decorating your holiday table with pumpkins is fun and festive, but cooking, peeling and puréeing fresh pumpkin so you can bake pumpkin bread or pumpkin pie? Not so much. Homemade pumpkin purée is not only time-consuming and labor-intensive, but it’s all too often bland and watery. This is why canned pure pumpkin purée — not to be confused with pumpkin pie filling — is a pantry winner. In no time at all, you can open a can of smooth, flavor-packed pumpkin and whip up everything from muffins to waffles to smoothies. And if you’re wondering about nutrition, there’s no difference between homemade and canned, which is another reason to go for the more convenient option.

Now that you know the pros of canned pumpkin — and there really are no cons — what are you going to make? We asked some of our favorite food pros, including Giada De Laurentiis, Serena Wolf, Katie Workman, Kelly Senyei, Martha Stewart, Jessie Sheehan, Jennifer Segal and Urvashi Pitre for their favorite ways to use this pantry powerhouse. Their recipes demonstrate that pumpkin goes way beyond pie, though you should make one of those, too!

Glazed Pumpkin Pound Cake Photo credit: Alexander Grablewski

“This cake has a dense crumb and, with cinnamon, cloves and nutmeg, the wonderfully comforting flavors of fall,” says "Once Upon a Chef" author Jennifer Segal. “The glaze adds another layer of flavor and looks pretty, but the best part might be how your house smells while it’s in the oven!” Using canned pumpkin “is an excellent shortcut, as it eliminates the time and labor involved in roasting and puréeing fresh pumpkin,” notes Segal. Plus, it’s available year-round, so you can get your pumpkin fix whenever you please. “When purchasing canned pumpkin, it’s really important to look closely at the label,” stresses Segal. “You want to be sure it’s 100% pure pumpkin.” Pumpkin pie filling, which is often on the same shelf, contains spices and sugar and won’t yield the same results.

Pumpkin-Chocolate Tart with Cinnamon Whipped Cream Photo credit: Alice Gao

"Opposites attract, as they say, and this could not be more true when it comes to the marriage of pumpkin and chocolate,” says Jessie Sheehan, author of "The Vintage Baker." While pumpkin is “earthy and sweet,” chocolate is “slightly bitter and intense.” Together, “their flavors complement each other in the best way.” Plus, the bright orange of the pumpkin and the dark brown of the chocolate is “a gorgeous sight to behold.” Even better, both the crust and the filling are “easy-peasy” to make, and this tart can be baked, chilled and kept in the fridge for a day or two, which makes it a great make-ahead dessert for holidays and special occasions.

Pumpkin Spread Courtesy of Martha Stewart Living

“I love cooking with pumpkin, especially in the fall,” says cooking and entertaining expert Martha Stewart. “This pumpkin spread is the perfect addition to your everyday toast or weekend pancakes.” And it could not be easier. Simply grab your mixer and beat canned pure pumpkin with maple syrup, pumpkin pie spice, butter and salt until pale and fluffy. It will keep in the fridge for up to two weeks, so you can indulge any time a pumpkin craving strikes.