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Share to PinterestWhat To Do With Your Leftover Pumpkin Puree!
Share to PinterestWhat To Do With Your Leftover Pumpkin Puree!
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Cinderella's fairy godmother transformed a humble gourd into a special pumpkin carriage, and we have enough sweet and savory ideas to use up her entire veggie conveyance. Presumably, you've already made a pie and are looking for more inspo before you resort to composting or feeding small amounts of squash to your dog.

For starters, you can use the seeds to grow your own pumpkins or toast them for a snack or salsa. You can whip up pumpkin grits or oatmeal with pureed flesh or bake moreish cookies. In general, you'll want to avoid cooking giant carving pumpkins unless they're a deep orange color and not stringy. Save those for spooky jack-o-lanterns; the smaller ones labeled "pie" or "sugar" pumpkins are optimal for creaminess, texture, and flavor.

01

Pumpkin soup

Share to Pinterestwoman in a sweater having pumpkin soup

Few things could be better in the middle of winter than a soup that dances on the palate and feels like a hug. You can use fresh or canned pumpkin, and employ coconut milk as your primary liquid.

Aromatics like ginger, garlic, and onion go well with vegan or chicken broth, chopped-up tomatoes, a dash of maple syrup, and warming spices like ground cinnamon. The whizzed-up and seasoned result smells as good as it tastes, is velvety on the palate, and makes a winning starter with butter-slathered bread for dunking. This soup will keep in the fridge for about four days.

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02

Pumpkin dip

Share to PinterestHomemade pumpkin hummus with garlic, lemon and pepper on a plate on the table. Horizontal top view from above

Colorful crudité boards are all the rage thanks to social media, but they're also super healthy and satisfying, so this is one trend you can adopt for the long run. You can use a 3-pound pie pumpkin or a cup of pumpkin puree for four cups of dip stored in an airtight container—that's a cup per day for after-school or work snacking.

Simply blitz chickpeas, extra virgin olive oil, salt, pepper, garlic, yogurt, orange juice, and a hint of cumin for roasted pumpkin hummus that hits the spot.

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03

Chocolate pumpkin bread

Share to Pinterestsliced loaf of pumpkin bread

Baked goods are a great use of leftover pumpkin puree. You can make pumpkin bread with a chocolatey surprise using chopped chocolate or chipits for a varied bite. Caramelized sugar will get you a crisp exterior, vanilla extract adds character to the sweetness, and sea salt balances it all out.

Your favorite spices, such as a quarter teaspoon of ground cloves or cardamom, bring all the fall feels, and a nutty streusel sandwiched between two layers of batter adds glorious texture. Serve your pumpkin bread at room temperature, or tweak your presentation by baking it in a bundt.

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04

Pumpkin pancakes

Share to Pintereststack of pumpkin pancakes with syrup and butter

Pancakes, muffins, and waffles are easy ways to use up globs of pumpkin puree. This is breakfast with an autumnal flair. Buttermilk or yogurt creates a thickish batter, and spices like nutmeg add the coziness you expect from a fall-themed dish.

Grease the pan with melted butter for a welcome touch of je ne sais quoi. You can serve these fluffy pancakes with a drizzle of honey and a dollop of cream cheese.

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05

Pumpkin parfait

Share to Pinterestpumpkin pie layered parfait in glass

This no-bake dessert is so straightforward even a toddler could help you assemble it. Canned pumpkin puree melds with whisked cream, milk, sugar, and spices. It's then poured into a saran-wrapped pan, covered with more plastic wrap, and frozen for six hours before blocks are cut out and pureed until smooth.

Working quickly, layer with whipped and sweetened cream or mix gently for a marbled effect. Serve immediately and enjoy it as a refreshing treat, whatever the weather.

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06

Pumpkin cake

Share to PinterestSlice of pumpkin cake with cream cheese frosting

Bake a cake if you want something softer than dense and chewy bread. This one embodies the M-word—you know, moist. It's a classic that's been baked for decade upon decade with a little mace and some chopped crystallized ginger. Use cooked or canned pumpkin puree.

The cake will last for five days at room temperature if wrapped or in a container. Once cooled, you can freeze a wrapped loaf for three months, and take it along on an upcoming vacation or family picnic.

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07

Pumpkin pasta

Share to Pinterestravioli with pumpkin filling

Unsweetened pumpkin puree, sage, minced shallots, and parmesan cheese form a divine pasta dish. Make pumpkin-filled ravioli or opt for angel hair pasta with a pumpkin sauce.

Some combination of cream and milk will provide the richness you crave, and you can toast some chopped walnuts for a crunchy topping. Squisito!

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08

Pumpkin spice latte

Share to Pinteresthomemade pumpkin pie latte

It wouldn't be fall without a pumpkin spice latte. You can roast leftover pumpkin to prepare a strained spicy syrup for warm and cold beverages, and serve these drinks toward the end of a dinner party.

Use espresso or take the milder route by sticking to milk and finishing with a whipped cream flourish.

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09

Pumpkin masks

Share to Pinterestpumpkin puree for skin care face mask

Mix steamed and mashed pumpkin flesh with egg, yogurt, and apple cider vinegar and smear the cooled concoction on your face. The mask will give you an enviable glow. Organic pumpkin masks can make your hair shine, too; swap the apple cider vinegar for some high-quality honey and massage the mixture into your locks before waiting and washing out.

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10

Freezing and storing leftover pumpkin

Share to Pinterestcontainers of frozen pumpkin puree

Leftover canned pumpkin and pumpkin puree should stay good in the fridge for at least a week. If you have too much and are worried about wasting it, you can freeze the leftover puree in a freezer bag. It'll be fine all the way until next Halloween or Thanksgiving.

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