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Do you have leftover fresh or canned pumpkin purée? 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!

pumpkin chocolate chip cookies with text overlay saying recipes that use leftover pumpkin

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 Purée

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 into a container with a tight 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.

  • 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 zipped-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.


1 Standard 15 Ounce (425g) Can of Pumpkin is Almost 2 Cups

Pumpkin weighs 8 ounces per cup, so there’s a little less than 2 cups in a 15 ounce can. That being said, however, you could certainly use 1 can for 2 recipes that each call for 1 cup (about 225g) 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 2 of unsweetened applesauce to replace 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!)

pumpkin bars batter in a bowl


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

These Recipes Use 1 Cup (225g) 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?

mug of coffee with homemade pumpkin coffee creamer


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.

pumpkin chili in pumpkin bowl

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Reader Questions and Reviews

  1. Hi Sally! What a helpful post! I have already made your pumpkin chocolate chip bread this season (a new favorite now!) and have a bunch of your other pumpkin recipes on my baking list. I’ve been trying to do the math on how much pumpkin they each require and what I’ll have leftover so this is perfect timing and very helpful!

    1. Oh perfect! I thought including the measurements right here would be handy. Thanks Veronica and happy baking!

  2. I absolutely LOVE that you took the time to write this very useful post. I love baking with pumpkin but hate seeing leftover puree go to waste, so I am constantly looking up different pumpkin recipes and doing the math to try to use up a whole can. It is so nice to have it all laid out in one post for easy reference. Thank you so much!

  3. A great idea is to use up in cheese sauce for mac and cheese. Because it really has no flavor in will blend right in. My picky mother/siblings couldn’t tell.

  4. You know how you can sub pumpkin for eggs? Is there any way to sub it for all of your liquids so you can taste the pumpkin? I tried it on brownies but I can’t taste the pumpkin.

    1. Hi Alma, it would take quite a bit of recipe testing in order to successfully sub pumpkin for all liquids in a recipe, particularly in a recipe like brownies where the chocolate flavor is quite dominant. Have you tried our Skinny Pumpkin Cheesecake Brownies? You might enjoy those if you’re looking for a brownie + pumpkin combination!

  5. What a wonderful post, Sally! So many delicious pumpkin recipes to try! Thanks for including my pumpkin pie overnight oats! <3

  6. Hi! I’d like to try this recipe but only have quick cook oats, do they have to be whole?

    1. Hi Finny! I’m sure which recipe you’re referring to, but generally quick oats can be used, but they will dry out whatever you’re making and the results may not be as intended.

      1. Hi, I’m sorry I meant to comment this on the pumpkin oatmeal cookies recipe! But I think I will make muffins instead!

  7. Hi Sally! Didn’t know why your Classic Scone Recipe was left off of the “half cup“ pumpkin list, but it needs to be added! Those are awesome! Thank you for a great baking site!

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