100+ Ways to Use Leftover Canned Pumpkin

Have leftover pumpkin puree? Here’s over 100 ways to use leftover canned pumpkin in recipes for everything from desserts to dinner!

100+ Ways to Use Leftover Canned Pumpkin - this recipe collection is helpful for anyone who will be cooking with pumpkin this fall!

Most pumpkin recipes don’t call for a full can of pumpkin puree — no matter if you started with a 15 oz can or 29 oz can. This leaves you with leftover pumpkin and the delicious task for finding something to do something with it. Luckily, it freezes well, but whether you freeze it or not, there is lots of great recipes you can make with leftover pumpkin puree. (note: I have tips for freezing pumpkin at the end of this post)

I have put together over 100 recipes using pumpkin puree. If you are looking for recipes that use a full can, you won’t find it here. All of these recipes use a portion of either a 15 oz or 29 oz can of pumpkin.  I have organized them by the amount of canned pumpkin they call for — everything from 1 tablespoon on up to 1 1/2 cups. Enjoy!

Recipes that use a few tablespoons of pumpkin purée

Recipes that use a FEW TABLESPOONS of pumpkin puree

Kahlúa Pumpkin Spice Martini (1 tablespoon)

Pumpkin Spice Mug Cake (1 ½ tablespoons)

Healthy Pumpkin Smoothie (6 tablespoons)

Pumpkin Creme Brulee (6 tablespoons)

Recipes that use 1/4 cup pumpkin purée

Recipes that use 1/4 CUP pumpkin puree

Pumpkin Coffee Creamer

Pumpkin Toffee Angel Food Cake

Pumpkin Nutella Cheesecake Danish

Pumpkin Nutella Rolls

Pumpkin Spiced Cupcakes with Orange Curd

Pumpkin Gingersnap Truffles

Gluten-Free Pumpkin Swirl Pecan Crumb Cake

Mini Chocolate Chip Cookie Cupcakes with Browned Butter Pumpkin Spice Frosting

Pumpkin Pie Truffles

Pumpkin Cheesecake Cookies

Pumpkin Chai Latte (+ 1 tbs)

Pumpkin Spice Shortbread (+ 2 tbs)

Recipes that use 1/3 cup pumpkin purée

Recipes that use 1/3 CUP pumpkin puree

Pumpkin Caramel Monkey Bread Muffins

Pumpkin-Spice Granola

Pumpkin Pie Cookie Butter Smoothie

No-Bake White Chocolate Pumpkin Fudge

Recipes that use 1/2 cup pumpkin purée

Recipes that use 1/2 CUP pumpkin puree

Pumpkin Spiced Granola

Pumpkin Chai Pots de Creme with Pumpkin Seed Brittle

Pumpkin Spiced Pancakes

Spiced Pumpkin Cream Cheese Spread

Pumpkin Scones

Pumpkin Cheesecake Chimichangas

Skinny Pumpkin Nutella Dip

Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Bars

Pumpkin Pie Cinnamon Rolls

Pumpkin Spice Overnight Baked French Toast

Pumpkin Pie Cupcakes

Pumpkin Chocolate Chip Cookie Dough Dip

Pumpkin Chocolate Chip Blondies

Pumpkin Spice Latte Nutella Muffins

Pumpkin Chocolate Chip Granola Bars

Pumpkin Pie Protein Smoothie

Pumpkin Butterscotch Fudge

Greek Yogurt Pumpkin Cheesecake Tart

Skinny Pumpkin Pie for One

Pumpkin Pie Panna Cotta Tart

Pumpkin Pancakes (100% whole grain) (+ 2 tbs)

Recipes that use 3/4 cup pumpkin purée

Recipes that use 3/4 CUP pumpkin puree

Pumpkin Pull-Apart Bread

Pumpkin Snickerdoodles

Pumpkin-Cranberry Coffee Wreath

Pumpkin Cake with Butter Pecan Frosting

Pumpkin Biscuits

Chocolate Dipped Homemade Pumpkin Poptarts

Curried Pumpkin Hummus

Pumpkin Butterfinger Blondies

Pumpkin Pie Snickerdoodles

Pumpkin Ginger Bars with Maple Glaze

Skinny Fudge Brownies with Butterscotch Drizzle

Glazed Cinnamon Pumpkin Spice Mini Muffins

Pumpkin Pie Lasagna (1/2 of 15 oz can)

Pumpkin Spice Biscoff Cheesecake Pretzel Bites (1/2 of can)

Chocolate Chip Pumpkin Muffin-top Cookies (8 oz)

Recipes that use 1 cup pumpkin purée

Recipes that use 1 CUP pumpkin puree

Cheesy Pumpkin Quinoa Stuffed Peppers

Pumpkin Caramel Layer Bars

Pumpkin Marshmallows

Pumpkin Chocolate Chip Muffins

Pumpkin Sage Focaccia

No Bake Pumpkin Cheesecake

Kahlúa Pumpkin Spice Hot Chocolate

Pumpkin Risotto

Pumpkin Pie Smoothie

Pumpkin Muffins with Cinnamon Streusel Crumb Topping

Pumpkin Chocolate Chip Cookies

Nutella-Filled Pumpkin Spice Muffins

Cheddar Pumpkin Grilled Cheese Sandwiches

Pumpkin Waffles with Cinnamon Syrup

Chocolate Chip Pumpkin Muffins

Pumpkin Apple Streusel Muffins

Pumpkin Pie Crepes

Pumpkin Cheesecake Brownies

Chocolate Pumpkin Ice Cream Pie

Pumpkin Swirl Sugar Cookies

Pumpkin Banana Muffins

Pumpkin Chocolate Chip Muffins

Overnight Pumpkin Pie Chai French Toast

Pumpkin Cupcakes with Maple Frosting

Angel Food Cake Pumpkin Roll

No Bake Egg Free Pumpkin Cheesecake with Praline Sauce

Pumpkin Chocolate Chip Oatmeal Cookies

Mini Pumpkin Muffins

Pumpkin Oatmeal Chocolate Chip Cookies

Soft Pumpkin Spice Cookies

Gluten Free Pumpkin Pancakes with Greek Yogurt Maple Topping

Healthy Baked Mac and Cheese with Pumpkin

Pumpkin Pie Walnut Oatmeal Raisin Cookies

Pumpkin Maple Spice Granola Bars

Brown Butter Chocolate Chip Pumpkin Bread

Pumpkin Pie Fudge

Coconut Pumpkin Granola

Recipes that use more than 1 cup pumpkin purée

Recipes that use MORE THAN 1 CUP pumpkin purée

Pumpkin Alfredo

Pumpkin Sticky Toffee Pudding

Pumpkin Chili

Pumpkin Caramel Bars with Bacon

Vegan Pumpkin Chocolate Chip Cookies

Baked Pumpkin Donuts with Chocolate Icing

Snickerdoodle Pumpkin Bars

 

Tips for freezing pumpkin:  Pumpkin purée freezes well and will keep for several months as long as it’s properly sealed. Measure how much you have and put it into a zipper-style freezer bag. Seal it well and write on the bag how much you are freezing. I usually do this because I’m too lazy to do anything else.

Another option for freezing pumpkin purée is to measure out specific amounts into a muffin tin or ice cube tray. The ice cube trays can hold a couple tablespoons in each section and a muffin tin can hold about 1/4 cup to 1/3 cup portions. Fill the sections, place the tin or tray in the freezer and after they are frozen, remove the pumpkin from the tray or tin and place them into a zipper-style freezer bag or container. Be sure to note the measurement of each frozen pumpkin purée nugget or disk. Frozen pumpkin purée will keep for a several months as long as it’s properly sealed.

I hope you enjoy all these recipes using canned pumpkin! I’ll be adding to it over time, so be sure to pin it on Pinterest to save this post for future reference.

Comments

  1. says

    I always end up with leftover pumpkin and I love how you broke down the sections by amounts. That is so helpful. Thank you for including my cheesecake bars and muffins :)

  2. KathyW says

    OF COURSE you have leftover pumpkin! Most recipes call for a 1-lb. can, and that 16 oz. can has SHRUNK by the food companies to 15 oz. so they don’t have to raise the price—GRRRRRRRRRRR. Makes you have to buy a second can to get that last oz., then you have 14 oz. left!

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