Have leftover pumpkin puree? Here’s over 100 ways to use leftover canned pumpkin in recipes for everything from desserts to dinner!
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Most pumpkin recipes don’t call for a full can of canned 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 canned 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 puree
Kahlúa Pumpkin Spice Martini (1 tablespoon)
Pumpkin Spice Mug Cake (1 ½ tablespoons)
Healthy Pumpkin Smoothie (6 tablespoons)
Pumpkin Creme Brulee (6 tablespoons)
Pumpkin Spice Hot Chocolate (1-2 Tablespoons)
Pumpkin Pineapple Cocktail (3 Tablespoons)
Pumpkin Bark (2 Tablespoons)
Pumpkin Nutella Microwave Mug Cake (4 Tablespoons)
Pumpkin-Apple Chimichangas (2 Tablespoons each one)
Recipes that use 1/4 CUP pumpkin puree
Pumpkin Toffee Angel Food Cake
Pumpkin Nutella Cheesecake Danish
Pumpkin Spiced Cupcakes with Orange Curd
Gluten-Free Pumpkin Swirl Pecan Crumb Cake
Mini Chocolate Chip Cookie Cupcakes with Browned Butter Pumpkin Spice Frosting
Pumpkin Chai Latte (+ 1 tbs)
Recipes that us 1/3 Cup of Pumpkin Puree
Pumpkin Caramel Monkey Bread Muffins
Pumpkin Pie Cookie Butter Smoothie
No-Bake White Chocolate Pumpkin Fudge
Chewy Pumpkin Chocolate Chip Cookies
Recipes that use 1/2 CUP pumpkin puree
Pumpkin Chai Pots de Creme with Pumpkin Seed Brittle
Spiced Pumpkin Cream Cheese Spread
Pumpkin Spice Overnight Baked French Toast
Pumpkin Chocolate Chip Cookie Dough Dip
Pumpkin Chocolate Chip Blondies
Pumpkin Spice Latte Nutella Muffins
Pumpkin Chocolate Chip Granola Bars
Greek Yogurt Pumpkin Cheesecake Tart
Pumpkin Pancakes (100% whole grain) (+ 2 tbs)
Pumpkin Butterscotch Snickerdoodle Cookies
Recipes that use 3/4 CUP pumpkin puree
Pumpkin Snickerdoodles Cookies
Pumpkin Cake with Butter Pecan Frosting
Pumpkin Ginger Bars with Maple Glaze
Glazed Cinnamon Pumpkin Spice Mini Muffins
Pumpkin Pie Lasagna (1/2 of 15 oz can)
Chocolate Chip Pumpkin Muffin Tops (8 oz)
Recipes that use 1 CUP pumpkin puree
Pumpkin Cheesecake Dip w/ Toffee Pretzel Pieces
Cheesy Pumpkin Quinoa Stuffed Peppers
Pumpkin Chocolate Chip Muffins
Kahlúa Pumpkin Spice Hot Chocolate
Creamy Pumpkin Pie Smoothie for Two
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
Chocolate Pumpkin Ice Cream Pie
Pumpkin Chocolate Chip Muffins
Overnight Pumpkin Pie Chai French Toast
Pumpkin Cupcakes with Maple Frosting
No Bake Egg Free Pumpkin Cheesecake with Praline Sauce
Pumpkin Chocolate Chip Oatmeal Cookies
Pumpkin Oatmeal Chocolate Chip 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 Pumpkin Chocolate Chunk Bars
Super Creamy Pumpkin Pasta Sauce
Pumpkin Cupcakes with Cream Cheese Frosting
Recipes that use MORE THAN 1 CUP pumpkin purée
Pumpkin Caramel Bars with Bacon
Baked Pumpkin Donuts with Chocolate Icing
Pumpkin Spice Frozen Yogurt Pops
Pumpkin Bundt Cake recipe with Cool Whip Cream Cheese Frosting
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.
Jenny says
Love this list! You are a life-saver! So many creative recipes for using up extra pumpkin. Pinning this bad-boy for future reference.
Thanks so much!
shelleelorayne says
You are my hero! This is amazing. Bless you tenfold! Thank you!!
Penelope says
This is wonderful. Would you please offer conversion from volume to weight?
Ricki says
I can’t believe I’m only finding this now! Such a great idea to include amounts. And thanks so much for sharing my curried pumpkin hummus and spiced pumpkin cream cheese spread! (I’ve since added a few more pumpkin-based recipes to my repertoire–love the stuff). Hope you are having a great Thanksgiving! 🙂
brandie says
Thanks Ricki! And you’re very welcome…your recipes were a perfect fit for this post!
Jamie says
I love these ideas!! I always have a little left over and this could help to use it up! Thank you for sharing with us at the #HomeMattersParty
Carol @ The Red Painted Cottage says
Such great suggestions. I’ve just pinned this.
Danielle says
Thanks for all of these broken down by amount used, that makes so much sense. We love pumpkin in my house (well me and the baby) but I see an appetizing recipe only here or there and buy a can only to end up feeding the rest to the baby and calling it a meal. The risotto and granola are calling my name. Yum!
Barb @ A Life in Balance says
Congratulations on being featured at Motivation Monday!
Amanda @ Dwelling in Happiness says
YAY!! AS we speak, I have like half a cup or less of pumpkin puree in my fridge, and daily I look at it and wonder WHAT to do with it. Now I know! Pinned, thank you!! 🙂
AmieJo says
This will come in handy!! Thanks for putting all of these together.
Tracey @ The Kitchen is My Playground says
Wow! What a list. Thank you so much for including a couple of my pumpkin creations.
Debbie Nelson says
Great Ideas. I love how you included portion sized recipes
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!
Melissa says
Wow, what an incredible list. My husband and I make our own puree and we have tons from after Halloween. We will definitely be coming back to this list!
Alyssa (Everyday Maven) says
Thanks for including my recipe!
Amy @ What Jew Wanna Eat says
Look at all these recipes!!! That pumpkin chili is calling my name.
Alida 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 🙂