On occasion I will scour the internet for recipes to use up an indegredient I have too much of (see the pantry raid tag). This time I was looking for old-fashioned oatmeal recipes, but it led me to another unused ingredient, pureed pumpkin. I originally bought it when I was experimenting with a low-carb diet and didn't really like it in less sweet applications.

Serendipitously, a pumpkin skillet coffee cake with oatmeal streusel could use both of these ingredients. I really liked this cake, especially the texture that the white chocolate adds. I didn't have any pecans, so I replaced them with some walnuts and pepitas (green pumpkin seeds).

Unfortunately, this only used a fraction of each ingredient. It didn't even use the whole can of pureed pumpkin that I opened.