If you think canned pumpkin can only be used for making a delicious pumpkin pie, think again. Here are some healthy, alternative ways to use a can of pumpkin that has been sitting in your kitchen pantry.

Milkshakes: Blend together low-fat vanilla ice cream or frozen yogurt, canned pumpkin, cinnamon or honey graham crackers, cinnamon and nutmeg to create a pumpkin pie milkshake. Pour into a glass and enjoy.

Oatmeal: Mix in a couple spoonfuls of pumpkin with cooked oats. Add toppings such as raisins, nuts, cranberries and more.

Pasta and pasta sauce: Stuff homemade ravioli with a pumpkin filling or mix with a low-fat cream sauce such as Alfredo.

Cream cheese spread: Combine canned pumpkin with low-fat or fat-free cream cheese. For additional flavor, add spices such as cinnamon, nutmeg or pumpkin pie spice. Spread on top of a bagel, English muffin or a piece of whole grain toast.

Quesadillas: Mix 1/2 can pumpkin with 1 tablespoon adobo sauce or 1/2 cup refried beans (or combine all three together). Spread onto a flour/corn tortilla, sprinkle with cheese, and place an additional tortilla on top. Cook in a skillet until golden brown, top with salsa, avocado and cilantro, and serve with Mexican/Spanish rice.

Risotto: Add some color and flavor to your dish by adding canned pumpkin. Instead of stirring continuously, bake for approximately 30 minutes to save time.

Cocktails: Fill a shaker with ice and add 1/3 cup half-and-half, 1/4 cup pumpkin, 2 ounce coffee-flavored liqueur (e.g., Kahlua) and 1 ounce vodka. Shake and pour into a martini glass. Sprinkle with cinnamon and sugar.

Pancakes: Combine your traditional pancake mix a few scoops of canned pumpkin in addition to cinnamon, nutmeg and a hint of brown sugar.

Chili: Add canned pumpkin to your favorite chili recipe.

Pumpkin butter: Simmer (on low-heat) a mixture of pumpkin puree, apple cider, brown sugar and spices for approximately 30 minutes. Store in an airtight container in the refrigerator or seal properly in canning jars.