So here is what I came up with:
Pumpkin Latkes w/ Browned Butter &Sage Sauce
You can make these many different ways but I used hashbrowns, canned pumpkin, super thin sliced and chopped onion, egg and a little flour. Since my DD is going gluten free right now I didn't use wheat flour but the kind of flour doesn't really matter since it's just a binder, along with the egg.
I rarely measure so I'd guess that I used about 4 cups hashbrowns, 2 cups canned pumpkin, 1/3 of a large onion, 1 egg, and 1/4 flour. Mix and cook in a frying pan till golden brown on both sides.
For the sauce you just need butter, browned, a little brown sugar and ground sage. The brown sugar doesn't mix in with the oil so just make sure you get a bit of both when you drizzle it lightly over the top. (I'm working on finding a good emulsifier for this recipe.)
It's really that simple and delicious. I can't wait until fall when I can make it with grated fresh pumpkin. :-)