I’m sure there are many things you can do with half a can of pumpkin. The easiest thing I found was Nancy’s Pumpkin Butter.

Nancy’s Pumpkin Butter

Ingredients
1/2 cup margarine, softened
1/2 cup canned pumpkin puree
1/4 cup confectioner’s (powdered) sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg

Directions
1. In a medium bowl, using an electric mixer, beat margarine for 30 seconds, or until creamy. Gradually blend in the pumpkin, confectioners’ sugar, cinnamon and nutmeg.

2. Cover and chill overnight. Let stand at room temperature for 30 minutes for easier spreading.

And there you have it. I happened to have half a can of pumpkin myself, so I’ve just made this very recipe. Well, not this very recipe, but something close. I used Brummel & Brown instead of margarine, and I used brown sugar instead of confectioner’s. Oh, and I couldn’t find any bulk nutmeg at Henry’s, but they did have pumpkin pie spice, which I figured was perfect. So, I used that instead of the cinnamon and nutmeg. And I used more than half a teaspoon of it total. I also used more than a quarter of a cup of brown sugar. Probably closer to half a cup.

The results? Eh. It tastes pretty good after I added more sugar. But I agree with all the reviews: The butter curdles and you end up with something that resembles pumpkin-colored granite. Sure is yummy with Graham crackers though.