I got caught up in the pumpkin craze this year and may have purchased a few too many cans. So, it’s forced me to get creative. I hope these ideas inspire you to do the same! Here are my tips for using up leftover canned pumpkin puree.
If you are staring at a half used can of pumpkin puree, keep reading. Here’s how to use up leftover canned pumpkin puree, get all of the nutrition benefits, and zero waste.
- Freeze your leftover pumpkin. When a recipe calls for less than a full can, save the extra pumpkin puree by freezing in ice cube trays. Pop a few cubes out to add to sauces, soups and more – as I’ll get into below.
- Make granola. My easy homemade pumpkin spice granola uses leftover pumpkin puree in the mix – not just pumpkin spice. It’s the easiest recipe to make, keeps for a couple of weeks, and your house will smell like one of those fall candles!
- Blend up a pumpkin smoothie. While you have the blender out, pop a few cubes of frozen pumpkin in with bananas, cinnamon, and your favorite milk for a fall inspired smoothie.
- Swirl it in. Stir leftover canned pumpkin into oatmeal or Greek yogurt with pumpkin spice blend and a drizzle of maple syrup for a fiber-rich, fall-inspired breakfast. And yes. You can also make pumpkin pancakes!
- Make pasta sauce. Use the pureed pumpkin as a base to create a silky texture like in this Creamy Pumpkin Pasta with Toasted Walnuts and Spinach Never tried pumpkin pasta? This recipe uses up a full cup of pumpkin puree. The pumpkin pasta sauce is made velvety smooth with plenty of extra virgin olive oil and a touch of tomato paste. You can even double the sauce and freeze it to enjoy later.
- Give chili a boost. Try stirring canned pumpkin puree into soup, stew, or chili to boost the nutrition quality and color of the dish without an overpowering flavor. This Slow- Cooker Pumpkin Chili looks delicious for meat lovers, and this Vegan Pumpkin Chili does too.
- Make curry. As with pasta sauce and in chili, pumpkin is a delicious addition to curries. It works well in this Easy Vegan Pumpkin Lentil Curry.
- Bake some bread or muffins. Of course, pumpkin bread would make the list. This gluten-free Pumpkin Banana Nut Bread is made with oats, pumpkin, and bananas in the blender. Try a slice with almond butter or Greek yogurt for a quick get-out-the-door breakfast. And if you somehow find yourself with extra pumpkin bread, you can toast it up or freeze individual slices to enjoy throughout the fall.
- Stir a few leftover tablespoons of pumpkin into hummus. Too far? Well, dessert hummus is a thing. I haven’t tried it. But if I did venture that way, I’d add leftover pumpkin puree, pumpkin pie spice, and a swirl of maple syrup to plain hummus for a fun fall twist!
- Feed extra plain pumpkin to your pup. Your dog will enjoy it as is or mixed in with her regular food. My Biscuit loves it as a treat, and it’s good for her doggy digestion.
As you can see, pumpkin puree is versatile. It works well in both sweet and savory dishes. It also has some impressive nutrition benefits. Just a ½ cup of pure pumpkin delivers 4g of fiber to help you reach the recommended 25g per day. Pumpkin puree is also an excellent source of the antioxidant, beta-carotene, widely researched for its potential cancer prevention, immune health, and vision supportive properties. So, even if you’re more a sweet potato pie than pumpkin pie fan, there’s room in the pantry for pumpkin!
How are you using up your leftover canned pumpkin? Please let me know in the comments or tag me on Instagram so I can see your creations and give you a shout out. Because this question will roll around again next fall, PIN this post so you can always find it!
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