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)
Recipes that use 1/4 CUP pumpkin puree
Pumpkin Chai Latte (+ 1 tbs)
Pumpkin Spice Shortbread (+ 2 tbs)
Recipes that use 1/3 CUP pumpkin puree
Recipes that use 1/2 CUP pumpkin puree
Pumpkin Pancakes (100% whole grain) (+ 2 tbs)
Recipes that use 3/4 CUP pumpkin puree
Pumpkin-Cranberry Coffee Wreath
Chocolate Dipped Homemade Pumpkin Poptarts
Pumpkin Pie Lasagna (1/2 of 15 oz can)
Pumpkin Spice Biscoff Cheesecake Pretzel Bites (1/2 of can)
Recipes that use 1 CUP pumpkin puree
Pumpkin Pie Smoothie
Pumpkin Chocolate Chip Cookies
Nutella-Filled Pumpkin Spice Muffins
Pumpkin Pie Fudge
Recipes that use MORE THAN 1 CUP pumpkin purée
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.