What Can You Do with Leftover Pumpkin Puree?

Don't let leftover pumpkin puree go to waste! We'll show you how to use up that extra pumpkin at the bottom of the can.

You know the feeling: You stir up an amazing pumpkin dessert (it’s delicious, of course) only to be left with a few tablespoons of pumpkin at the bottom of the can. Since pumpkin is one of the fall’s best ingredients, you really don’t want to throw it away, but what can you do with leftover pumpkin puree?

It turns out that this bit of leftover pumpkin isn’t to be wasted. In fact, you can find lots of creative ways to use it. We’ve got 25 ways to get every last bit out that can of pumpkin right here.

How to store leftover pumpkin

Keep leftover pumpkin puree and canned pumpkin (here’s the truth as to whether canned pumpkin is real pumpkin or not, by the way) in an airtight container in the refrigerator. It’ll keep there for a week.

If you don’t think you can use up your pumpkin within that time, you can freeze it for up to a year. Seal it up in a zip-top freezer bag (be sure to label it) and toss it into the freezer. If you want to pre-portion your pumpkin, freeze it in an ice cube tray or muffin tin. Once set, remove the frozen pumpkin cubes or pucks and freeze in a bag. Defrost portions as you need them. These are the top fall recipes in every state, if you need a little pumpkin-spiration.

How to use leftover pumpkin puree

For breakfast

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A few spoonfuls of pureed pumpkin can produce a cozy breakfast—just what you want on a chilly morning. Here’s how to use extra canned pumpkin at the breakfast table:

  • Oatmeal: Stir extra pumpkin into your morning oatmeal with a pinch of cinnamon, nutmeg, and brown sugar.
  • Pancakes: You can add canned pumpkin to your favorite pancake recipe. With a dash of pumpkin spice and maple syrup, it’ll really feel like fall.
  • Parfaits: Layer up yogurt, crunchy granola, and your leftover pumpkin puree for a simple breakfast.
  • Spread: Stir together whatever pumpkin leftovers you have with cream cheese to top your morning bagel.

Pumpkin pie purists, here’s how you can chow down on classic pumpkin pie for breakfast.

To sip

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Pumpkin spice latte lovers, we’re looking at you! Use the real deal in some easy drinks.

  • Lattes: Yep, you can make a pumpkin latte right at home. Use your leftover pumpkin along with cinnamon, ginger, and nutmeg for a warmup.
  • Milkshakes: Blend together vanilla ice cream, milk, pumpkin, and your favorite spices for a decadent fall milkshake.
  • Smoothies: Pumpkin has a lot of amazing health benefits (it’s a great source of vitamins A and C). Add a few tablespoons to your next smoothie.

For dessert

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Not every dessert calls for a whole 15-ounce can of pumpkin. So many treats require just a smidge of this ingredient to get the flavor you love. And while we know the secret to a perfect pumpkin pie, here are some recipes for those who want a little more flair this fall.

  • Cookies: Most pumpkin cookie recipes only call for a small amount of pumpkin. If you have leftover pumpkin, try these pumpkin cookies with browned butter frosting, pumpkin noisettes, or pumpkin chocolate chippers.
  • Pumpkin bars: Believe it or not, this favorite seasonal bake requires less than a cup of canned pumpkin. Use your leftovers to make a batch of pumpkin bars.
  • Quick bread and muffins: Much like bananas, pumpkin puree adds moisture and flavor to quick bread recipes. Add your leftovers to your favorite batter or try recipes that only call for a partial can of pumpkin, like these jumbo pumpkin pecan muffins, pumpkin banana bread, or pumpkin bread with cream cheese.

For fido

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Yep, you can give your pooch a sample of pumpkin (so long as it’s 100 percent pumpkin). It’s one of those human foods that are good for your dog! A few tablespoons can help combat digestive issues, according to the American Kennel Club. Pumpkin is also a major ingredient in these homemade dog biscuits.

See, the season’s coziest ingredient doesn’t have to go to waste. Now, head to the kitchen and try out these 30 fresh pumpkin recipes.


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Originally Published on Taste of Home