Try incorporating pumpkin and cranberries into an easy pasta dish to use leftover turkey.
Prepare pasta according to package directions. While pasta is cooking, heat oil in a large, deep nonstick skillet over medium-high heat until hot. Add scallions, garlic, and fennel seeds; sauté 3 minutes.
Combine milk, flour, salt, and pepper until smooth. Stir into saucepan. Bring to boil over medium heat; boil until thickened, stirring constantly. Stir in pumpkin, turkey, and cranberries until well blended. Reduce heat to medium; cook until heated through, about 3 minutes.
Drain pasta. Place in large bowl. Add pumpkin sauce and toss. Sprinkle with Parmesan cheese. Serve immediately. (Garnished with sprigs of fresh fennel, if desired.)