11 Recipes to Use Up Leftover Pumpkin Purée

Don’t banish leftover pumpkin purée to the back of your freezer only to be forgotten and tossed. Get the most out of pumpkin season by using leftover pumpkin purée for Chocolate Pumpkin Pancakes, Pumpkin Biscotti, and to enhance your morning coffee.

By
Rachel Knecht
Rachel Knecht
Rachel Knecht
Rachel began testing recipes for Simply Recipes in 2018. She started her food blog in 2017 and taught children's baking classes around Seattle.
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Published October 20, 2020
Rachel Knecht
Three images side by side. On the left is a loaf of Pumpkin Bread. In the middle is Pumpkin Cheesecake Bars with Streusel Topping being coated in caramel. On the right is Pumpkin Ricotta Gnocchi on a white plate.

My youngest son loves pumpkin muffins so I have a can or two of pumpkin purée in the pantry at all times. Yet, even when I double the recipe, I often have some purée leftover. It ends up stashed, and, sadly, forgotten in the back of the fridge.

I know I can’t be the only one with this problem, but I have a solution and few recipes to help you use up what remains of a partially used can of pumpkin.

Besides using leftover pumpkin for Pumpkin Cookies, it’s also delicious stirred into oatmeal, whisked along with milk and spices for a Pumpkin Spice Latte, or added to smoothies.

If you must freeze it, pumpkin purée lasts 5 to 7 days in the refrigerator and three months in the freezer. Freeze leftovers in containers labeled with the date. For smaller amounts, freeze the puree in ice cube trays and then transfer to a ziplock once frozen.

I’m keeping a list of recipes that I can turn to when I have extra pumpkin to use. I picked recipes that the whole family enjoys, and store well, so that I can have pumpkin-flavored treats whenever the mood strikes.

  • Pumpkin Bread

    moist Pumpkin Bread makes the best pumpkin bread
    Elise Bauer

    Similar to muffins, quick breads are well-loved in my family. It doubles easily, freezes well and will get eaten in record time. I love the addition of orange zest and the glaze that tops the loaf, though neither are necessary for excellent results.

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  • Pumpkin Biscotti

    Pumpkin Biscotti
    Elise Bauer

    Biscotti is perfect for your mid-afternoon coffee break. Add cranberries or nuts to the dough or dip in melted chocolate for a decadent option. Store at room temperature for two weeks in an airtight container and enjoy.

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  • Chocolate Pumpkin Pancakes

    Pumpkin pancakes are a classic fall breakfast that everyone loves and that also freezes well. These are extra-special because they use chocolate milk in the batter to intensify the chocolate and pumpkin flavors.

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  • Pumpkin Cheesecake Bars with Streusel Topping

    Megan Keno

    Cheesecake bars have become a family-favorite. Not sure why it took me so long to try the handheld version of cheesecake but I’m making up for lost time. I love the spiced graham cracker crust, creamy pumpkin filling and crunchy streusel topping.

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    Continue to 5 of 11 below.

  • Pumpkin Cornbread Muffins

    Almond Breeze Recipe

    My family can’t resist muffins and these dairy-free, vegan ones are exactly what we need to switch up our cornbread game. Yum!

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  • Gluten-free Pumpkin Cupcakes

    Gluten Free Pumpkin Cupcakes
    Elise Bauer

    Bake up a batch of these tender cupcakes the next time dessert is needed. They bake in twenty minutes and the maple syrup sweetened cream cheese frosting is divine.

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  • Pumpkin Waffles

    pumpkin waffles
    Elise Bauer

    Waffles are family-favorites that are easy to double and freeze for future hectic mornings. Cool waffles on a baking rack and freeze them on a baking sheet before moving to a ziplock bag. Rewarm in the toaster on low and serve with applesauce.

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  • Instant Pot Pumpkin Cheesecake

    instant pot pumpkin cheesecake
    Coco Morante

    Cheesecake doesn’t have to be a day-long affair. Using the Instant Pot or other pressure cookers, this pumpkin version cooks in one hour. If you’re not sure you have the right accessories to make cheesecake, then check out this article.

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    Continue to 9 of 11 below.

  • Pumpkin Ricotta Gnocchi

    Overhead view of ricotta gnocchi on a dark plate.
    Alison Bickel

    While most dinner recipes call for using fresh pumpkin or squash, this gnocchi taps into the fall flavors and brings pumpkin purée to the dinner table. Mix it with eggs, flour and cheese and enjoy the pillowy, gnocchi perfection.

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  • No-Churn Pumpkin Spice Ice Cream

    No-Churn Pumpkin Spiced Ice Cream
    Lisa Lin

    Wait, what? Pumpkin ice cream? You got it! This pumpkin spice ice cream with pumpkin puree and sweetened condensed milk is flavored with ground ginger, cloves, and nutmeg. Even better, no ice cream maker is required! 

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  • Chocolate Chip Pumpkin Bread

    Slice of Pumpkin Chocolate Chip Bread
    Cindy Rahe

    If you are a person that only eats muffin tops, never leaves behind pie crust, and loves crunchy toppings, this is your pumpkin bread. The top is sprinkled with sugar and mini chocolate chips for a delightful crackly crust. It’s lovely for an afternoon pick-me-up with a cup of tea.

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