The other thing to do would be to make Pumpkin Scones!
You'll need
250g pumpkin, cut into cubes
2 cups self-raising flour
1 tsp baking powder
pinch of ground nutmeg
30g unsalted butter, chilled and cubed
2 tblsp soft brown sugar
1/2 cup milk, plus extra, to glaze
Steam or microwave the pumpkin until soft, then drain well and mash until smooth. Cool to room temperature. Preheat the oven to 220C. Lightly grease a baking tray or line with baking paper.
Sift the flour, baking powder and a pinch of salt into a bowl and add the nutmeg and butter. Rub the butter into the flour with your fingertips, then stir in the sugar and make a well in the centre.
Mix the milk into the pumpkin. Add the pumpkin/milk mixture to the well in the flour and mix with a flat-bladed knife, using a cutting action, until the dough comes together in clumps. With floured hands, gather the dough together (it will be very soft) and lift out onto a lightly floured surface. Do not knead or the scones will be tough.
Pat the dough out to 2cm thick. Using a floured 5cm cutter (or a small glass), cut into rounds. Gather the trimmings and, without handling too much, press out and cut out more rounds. Place close together (touching) in the centre of the tray and brush the tops with milk.
Bake for 12-15 minutes, or until well risen and lightly golden. Serve warm.