There’s no question that pumpkin is the undisputed king of fall baking and cooking. But what should you do with any excess product this season? Cut down on food waste and make the most of your grocery budget with our favorite pumpkin puree leftover uses. We’ll cover options that range from sweet to savory so you can customize pumpkin perfection to your tastes. We’re sure you will “fall” in love with pumpkin all over again!
17 Pumpkin Puree Leftover Uses
1. Healthy Pumpkin Muffins
Our first suggested use for leftover pumpkin puree is our yummy Pumpkin Muffins. This recipe offers a healthy twist on traditional sugary muffins for autumn. Almond flour, oats, pink salt, honey, applesauce, warm spices, coconut sugar, eggs, and pumpkin pie spice combine for a delectable and healthier muffin option. Plus, it requires one cup of puree so can use up a lot of your leftover pumpkin. We call that a win-win.
2. Pumpkin Pie Overnight Oats
An autumnal twist on classic overnight oats, our next suggestion is Pumpkin Pie Overnight Oats. This recipe requires just one tablespoon of pumpkin puree, so is great for when you only have a little bit to utilize. Traditional oats or steel cut oats can be used, plus tasty vanilla bean, almonds, warm spices, almond milk, and healthy chia seeds. All the yum! We especially love this recipe because it can be made ahead of time for busy mornings, easily taken into the office, and is a healthy to-go breakfast item.
3. Pumpkin Soup
Let’s switch gears and enter the savory realm for our next use of leftover pumpkin puree. Pumpkin soup from the Minimalist Baker is a surefire way to bring fall goodness into your kitchen. As an added bonus, this simple from scratch gem only requires a handful of ingredients, is gluten-free, and can be easily made vegan friendly. Save some time and skip the roasting pumpkins step and simply use up 2 1/4 cups of pumpkin puree. For optional extra flair, make the sesame-kale topping pictured above and described in the recipe.
4. Pumpkin Risotto
Platings + Pairings Pumpkin Risotto is next on our list for using up pumpkin puree this season. This is fall comfort food at its finest, with a rich and creamy finish, interesting flavors, and elegant presentation. Tangy goat cheese, fresh herbs, and dried cranberries are perfect toppers for this delectable risotto. Plus, you’ll need one cup of canned pumpkin puree for this dish.
5. Pumpkin Chocolate Chip Cookies
Another great usage for leftover pumpkin puree is in Pumpkin Chocolate Chip Cookies. 3/4 cup of pumpkin puree is needed, plus pumpkin pie spice, chocolate chips, white and brown sugar, and more. This Oola recipe is one for the ages, and even offers fun twists on the base recipe like substituting dark chocolate or white chocolate chips, and adding pepitas. Pairing suggestions for this dessert are also shared and include spiked apple cider and pumpkin and sage pasta.
6. Pumpkin Chia Pudding
POPSUGAR’s yummy recipe for Pumpkin Chia Pudding just had to be included on our list. Another helpful make-ahead breakfast option, this healthy chia pudding tastes decadent but is actually good for you. Chia seeds, vanilla, 1 cup of pumpkin puree, almond milk, maple syrup, and spices combine for one tasty morning treat. Even better? You can top this pudding with homemade whipped cream, pecans, and pumpkin pie spice. Autumn breakfast will never be the same!
7. Pumpkin Butter
Pumpkin Butter is a new fall staple, and uses up an entire can of pumpkin puree; it’s a great option for when a can is about to expire or you’re trying to use up pantry items. Lemon helps to balance out pumpkin’s natural sweetness in this recipe which also calls for apple juice, cinnamon, ginger, salt, maple syrup, and more. Enjoy the end result of pumpkin butter on a bagel as pictured above, or on toast or pancakes. This recipe, Oola’s own, is an ideal way to easily impart some luscious fall flavors into any dish.
8. Pumpkin Ravioli
Pumpkin pasta is a cool way to enjoy an especially fall dinner. This recipe, from the Julia’s Album site, adds complexity with bold brown butter and texture with crunchy pecans. It’s all made from scratch to challenge you in the kitchen and impress your guests. Plus, it calls for half a cup of pumpkin puree so is another nice way to use up that ingredient.
9. Pumpkin Polenta
Another great pumpkin recipe involves polenta, a delicious option for a lunch or dinner main or side dish. This offering, from Natalie’s Health, is super quick and sneaks in some roasted veggie toppers. It can be completed in less than an hour and uses up half a cup of leftover pumpkin puree.
10. Pumpkin Smoothie
Our next suggested use for pumpkin puree is in a Pumpkin Smoothie. Chef Katie Lee from the Food Network has a tasty and healthy recipe we simply can’t get enough of. Milk, 1/2 cup pumpkin puree, yogurt, frozen banana, vanilla extract, maple syrup, and pumpkin pie spice combine for greatness in a fall smoothie. This is a perfect post workout snack option or could be enjoyed for breakfast or lunch.
11. Pumpkin Doughnuts
My Kitchen Loves’ knockout Pumpkin Spice Doughnuts with Chocolate Whiskey Glaze is next on our list. Even reading the recipe title makes our mouths water! As an extra bonus, these treats will be done in less than an hour despite the complicated-sounding name, and they require just one cup of leftover pumpkin puree. They would be perfect for a fall bake sale submission, classroom treats for your kiddos, or as an indulgent breakfast item.
12. Vegetarian Pumpkin Chili
Another easy and filling option for lunch or dinner is chili. This Quick Stovetop Vegetarian Chili recipe uses 1 cup of canned pumpkin puree, a plethora of spices, black beans, corn, tomatoes, chiles, garlic, onion and red pepper. It’s sure to satisfy and is a tasty “Meatless Monday” meal choice for those who want to lower their meat consumption.
13. Pumpkin Pancakes
Next on our list to use up pumpkin puree is another breakfast offering, Pumpkin Pancakes. This selection from All Recipes requires 1 cup of pumpkin puree. We recommend enjoying these flapjacks on a chilly morning in fall or winter. Top them with homemade whip for creaminess, maple syrup for sweetness, and roasted pepitas for crunch. They are sure to become a seasonal staple in your kitchen.
14. Pumpkin Spice Latte
The ultimate fall beverage is surely a Pumpkin Spice Latte. Skip the line at Starbucks and show off with Oola’s homemade version. This selection only requires a tablespoon of pumpkin puree, so is perfect for when just a tiny bit remains leftover in a can. The article also details some options for variations on the classic recipe, plus toppings and presentation tips.
15. Pumpkin Pie
Surely no list of best ways to use leftover pumpkin puree can be complete without the quintessential fall dessert, Pumpkin Pie. Since this version calls for a full can of pumpkin puree, it’s a good way to clear out your pantry or use up a can that’s close to its expiration date. For extra gourmet points, consider using a homemade pie crust, pairing it with homemade ice cream , and topping your pie with boozy whip. You truly can’t go wrong with pumpkin pie!
16. Pumpkin Ice Cream
Famous American kitchenwares company Williams Sonoma earns the assist for our next list entry. Their Homemade Pumpkin Ice Cream recipe is hard to beat. Plus, it uses a full cup of pumpkin puree and only takes 20 minutes to create, not including freezing time. Warm fall spices, heavy cream, and smoky bourbon make this pumpkin ice cream a gourmet and delectable dessert option.
17. Pumpkin Bread
Our final suggestion to use up pumpkin puree is for pumpkin bread. A fall twist on classic loafs like banana bread, our Pumpkin Breads Guide contains two separate recipes for snacking success. These baked beauties are another useful way to rid your pantry of canned pumpkin as both versions require one full can.
Overall, we hope you’ve enjoyed our pointers for using leftover pumpkin puree this season. From savory soups to baked goods, healthy smoothies to rich ravioli, we’ve got you covered to live life to your tastes, one can of pumpkin puree at a time.
