Do you have leftover fresh or canned pumpkin puree? I’m sharing 30+ recipes that use up the last of your pumpkin puree, plus best ways to store it. I bake a lot of pumpkin treats in the fall season and I know many of you do too, so this post is extra handy!
It’s easy to bake with pumpkin during the fall season (pumpkin chocolate chip cookies!) because it’s a versatile and delicious ingredient that brings moisture and flavor to baked goods. I usually bake with canned pumpkin puree because that’s what’s easiest, so it’s often I have 1/4 cup or 1/2 cup leftover in the can. Or if I make a big batch of homemade pumpkin puree (this homemade pumpkin puree tutorial is great), I usually have leftovers.
Does this sound like you? Is leftover pumpkin puree taking over your life? Maybe not in the dramatic way I just described (LOL), but this post will solve that problem! 😉
How to Store or Freeze Leftover Pumpkin Puree
Store in the refrigerator: Fresh or leftover canned pumpkin puree lasts for about 1 week in the refrigerator. Remove leftover pumpkin puree from the can and spoon it into a container with a tight-sealing lid or into a bowl that you can cover tightly with plastic wrap or aluminum foil. Store fresh pumpkin puree the same way—tightly covered.
- Tip for baking with leftover pumpkin: If other ingredients in your recipe must be at room temperature, bring the pumpkin puree to room temperature too.
How to freeze pumpkin puree: You can freeze fresh or canned pumpkin puree for up to 3 months. To freeze, spoon into a zip-top bag, lay flat, squeeze out any air, and lay flat in the freezer. You can also freeze in a tightly sealed container—the less air in the container the better—or in ice cube trays. Once frozen in ice cube trays, remove pumpkin cubes and place in a sealable container. Thaw at room temperature or in the refrigerator, and if there is excess liquid after thawing, drain it off before using the thawed pumpkin.
1 Standard 15-Ounce (425g) Can of Pumpkin Is Almost 2 Cups
1 cup of pumpkin puree weighs 8 ounces (226g), so there’s a little less than 2 cups in a 15-ounce (425g) can. That being said, however, you could certainly use 1 can for 2 recipes that each call for 1 cup of pumpkin—you won’t notice anything is missing. Just leave out 1 Tablespoon of pumpkin (about 15g) from each recipe. (You could even add a Tablespoon or two of unsweetened applesauce to replace the pumpkin puree.) From the lists below, you can mix and match recipes to build up to 2 cups.
- Why don’t some recipes use the entire can of pumpkin puree? Some can’t withstand that extra moisture and weight. If you used the whole 15-ounce can in these pumpkin chocolate chip oatmeal bars, the bars won’t set up properly since there’s not enough dry ingredients. (But just double the recipe and use the whole can!)
Recipes That Use Leftover Pumpkin Puree
Measure the amount of pumpkin you have leftover, then find that amount listed below:
These Recipes Use More Than 1 Cup of Pumpkin Puree
Pumpkin pancakes with warm maple syrup & pecans:
These Recipes Use 1 Cup (226g) of Pumpkin Puree
These Recipes Use 1/2 Cup–3/4 Cup (115–170g)
Use Less Than 1/2 Cup (115g) of Pumpkin Puree Here:
What are your favorite uses for leftover pumpkin puree?
And These Recipes Use an Entire Can of Pumpkin
As it turns out, recipes that use an entire standard 15-ounce can (425g) of pumpkin are few and far between. If you’re in no mood for making more recipes with pumpkin, the following recipes (conveniently) use the whole 15-ounce can.
P.S. Wherever there’s pumpkin, there’s pumpkin pie spice, and you can make your own with this homemade pumpkin pie spice blend. The recipe post also includes free printable labels for your spice jars.
