Use the remaining canned pumpkin in another coffee cake or in quick breads, bars or cookies. Transfer the pumpkin to a non-metal container, cover and refrigerate it for up to five days. For longer storage, freeze it, labeled, in an airtight plastic container.
Prepare and bake this coffee cake in advance and freeze it for up to three weeks. Bake the cake in a foil baking pan, or line a glass or metal baking pan with foil so the cake can easily be removed for freezing.
Add 1/2 cup chopped walnuts or pecans to the topping before sprinkling it on the coffee cake.
Make holiday butter pats for breads and coffee cakes. Cut 1/4" slices of butter and use canapé cutters to cut shapes out of each slice. Refrigerate until serving time.
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