Have you ever wondered what to make with leftover canned pumpkin leftover from another recipe? Fear not because this post gives you kid-favorite recipes to make with leftover canned pumpkin.
It’s a shame that most pumpkin recipes leave you with leftovers and then, when you find another recipe to make, you nearly always don’t have enough and have to open up another can. Does this happen to you too?
When a pumpkin pie recipe calls for an entire can of pumpkin we secretly say to ourselves “YASSSSSS!” But many other recipes? Not so much. Since throwing out perfectly good canned pumpkin purée is equivalent to tossing out liquid gold, I thought I’d find a few ways to use up the leftovers.
Can you freeze leftover canned pumpkin?
For starters, you should know that you can freeze those canned pumpkin leftovers. I often grab a freezer-safe bag and freeze leftover pumpkin in either 1 cup or ½ cup portions. Make sure to label the bag with a permanent marker because once frozen, it’s hard to know how much is inside the bag.
Keep in mind, some of these recipes are perfect for a fall treat at a holiday gathering or for everyday eating, just mention the word- pumpkin and they’ll disappear. It’s magic.
Recipes with Canned Pumpkin
Are you ready to see 10 of the most delicious recipes you can make using canned pumpkin? Here, you’ll find everything from dessert to dinner recipes you can enjoy!
This pumpkin dip recipe is made with all-natural ingredients and goes great with apple slices, crackers, bananas, or by the spoonful, your choice!
And you can see out how easy this whips up in this video!
The no-bake part isn’t the best thing about these bite-size treats. They’re also healthy and perfect as a quick after-school snack. Make these ahead of time and store in the fridge for up to 3 days, if they can make it.
One of the best things you could ever do to amp up your morning oats! The pumpkin makes these oats extra creamy and hearty. The best part is that you can make as little or as much of these overnight oats as you have leftover pumpkin, the recipe is super easy to adjust.
This Pumpkin Scones recipe can be made gluten-free and grain-free. It is perfectly soft on the inside and drizzled with a cinnamon glaze. It’s all the fall “feels” in each bite.
The bonus? Once baked, these pumpkin scones can be frozen too! Simply thaw and eat. Yes, you can also warm them up in the microwave for about 30 seconds for an epic breakfast or snack.
I call it “gold in a bowl!”- this pasta dish is incredibly creamy and does NOT taste like pumpkin pie, more like al dente pasta tossed in a rich cheesy sauce. YUM!
Ch-ch-ch-chia! I had to. All jokes aside these chia seeds are super healthy, full of fiber and omega-3 fatty acids, that plus pumpkin purée, and you will be doing your body a favor!
Forget the store-bought frosted cookies, you deserve a homemade, frosted pumpkin cookie… or two.
Who doesn’t love a warm, soft chewy cookie? What about one that’s healthy enough to eat for breakfast? Even better! Made with pumpkin, oats, peanut butter, and banana these pumpkin oatmeal breakfast cookies taste like they could pass for a treat, and they’re good for you!
A golden stack of french toast with crispy edges and lots of pumpkin spice flavor is just what you need for breakfast! This recipe is perfect for when you have just a little canned pumpkin, ¼ cup is all you need.
A delicious and super moist pumpkin bread recipe made with almond and coconut flour. It’s a grain-free treat that everyone will want a slice of!
Which of these recipes with leftover canned pumpkin will you make first?
Pumpkin Recipe Idea – No-Bake Bites
The best Fall recipes start with one thing – pumpkin! Try this recipe for no-bake pumpkin bites and then move on to one of the other tasty pumpkin recipes in this post!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 16 small bites 1x
- Category: Bites
- Cuisine: Snacks
- 1 cup raisins
- ½ cup pecans or cashews
- ⅓ cup pumpkin puree
- ¼ cup unsweetened coconut flakes
- 2 teaspoons vanilla
- 1 teaspoon pumpkin pie spice or 1 teaspoon cinnamon + ¼ teaspoon each of ground cloves and nutmeg
- Place raisins in a bowl and cover with hot water. Let them soak for 10 minutes, and drain.
- In a food processor, place raisins and pecans or cashews, until they are finely ground and have formed a paste. Then add pumpkin puree, coconut flakes, vanilla, and pumpkin spice.
- Pulse a few times until combined. Remove food processor base and refrigerate for 30 minutes.
- Using your hands, for dough into 16 small balls. Refrigerate in an airtight container to store and enjoy.
- Serving Size: 1 bite
- Calories: 58
- Sugar: 5.8g
- Sodium: 1.6mg
- Fat: 2.9g
- Saturated Fat: 0.8g
- Carbohydrates: 8.3g
- Fiber: 0.9g
- Protein: 0.7g
- Cholesterol: 0mg