9 Recipes to Use Up Leftover Pumpkin Purée

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 5-7 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.

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