Cooking ideas: pumpkin pie, pumpkin dip (below) and sometimes, I just "hide" a 1/4 cup or so in something I know my family won't notice (chili, spaghetti sauce, etc.) in order to get a few extra vitamins in them. Note that it doesn't hide well in dishes that don't have a decently strong flavor of their own.
Also, the pumpkin seeds are supposed to be very nutritious! After you scoop them out of the pumpkin, get off as much of the "junk" as you can, put them on an ungreased pan in a single layer, salt with kosher salt & place in the oven on 325 for 20 minutes. Stir halfway through. Let them roast a few more minutes if you like them crispy. Add more salt at the end. These things need salt to be tasty!
(This makes a lot! Unless you are serving a huge group, I recommend cutting in half.)
8 oz. softened cream cheese
2 cups powdered sugar
15 oz pumpkin
1 Tbsp cinnamon
1 tsp nutmeg
1 tsp ginger
In a medium bowl, blend cream cheese & sugar until smooth. Mix in the pumpkin. Stir in the spices. Chill until ready to serve.
I've served this with pretzels for dipping & graham cracker sticks. Yum!