In a large bowl, beat two 15-ounce cans pumpkin puree, 2 cups mascarpone, 1 1/2 cups confectioners’ sugar, 1 teaspoon pumpkin pie spice and 1/4 teaspoon salt until thick. In another bowl, beat 2 cups each heavy cream and mascarpone with 1 cup confectioners’ sugar until soft peaks form. In 12 tall glasses, layer the pumpkin and cream with crushed chocolate wafer cookies. Makes 12.
In a food processor, puree two 15-ounce cans drained and rinsed chickpeas with 1 cup pumpkin puree, 1/4 cup lemon juice, 2 small garlic cloves, 1/4 teaspoon cayenne and 1/3 cup water. Season with salt and pepper. Makes 3 cups.
In a large saucepan, boil 4 pounds peeled 1-inch cubes of Yukon Gold potatoes in salted water until tender, 20 minutes. Drain well. In the saucepan, melt 1 1/2 sticks butter in 2 cups milk; add 1 1/2 cups pumpkin puree. Press the potatoes through a ricer into a bowl and mix in the pumpkin mixture. Season with salt and pepper. Serves 10 to 12.