Do you have leftover fresh or canned pumpkin puree? 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 list is extra handy!
I bake with pumpkin a lot this time of year (pumpkin cookies!), which means I almost always have some leftover. I usually use canned pumpkin puree because itโs the easiest, and so many recipes leave me with 1/4 cup or 1/2 cup still in the can. And whenever I make a batch of homemade pumpkin puree (this homemade pumpkin puree tutorial is great), I usually have extra of that, too.
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 list will solve that problem! ๐
How to Store Leftover Pumpkin Puree
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 it into a container with a tight-sealing lid or into a bowl that you can cover tightly with plastic wrap or aluminum foil. Store fresh pumpkin puree the same wayโtightly covered.
- Tip for 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 Leftover Pumpkin Puree
You can freeze pumpkin puree for up to 3 months. To freeze, spoon into a zip-top bag, lay flat, squeeze out any air, and lay flat in the freezer. You can also freeze in a tightly sealed containerโthe less air in the container the betterโor 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 off before using the thawed pumpkin.
1 Standard 15-Ounce (425g) Can of Pumpkin Is Almost 2 Cups
1 cup of pumpkin puree weighs 8 ounces (226g), so there’s a little less than 2 cups in a 15-ounce (425g) can. That being said, however, you could certainly use 1 can for 2 recipes that each call for 1 cup of pumpkinโyou 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 two of unsweetened applesauce to replace the 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!)
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
Pumpkin Bread Recipe
Homemade pumpkin bread is an easy fall favorite. No mixer needed!
Uses 1 and 1/2 cups (about 340g) pumpkin puree
Simply Pumpkin Muffins
These are my super-moist, deliciously spiced, extra soft pumpkin muffins that are perfect as is, or feel free to add chocolate chips.
Uses 1 and 1/2 cups (about 340g) pumpkin puree
Super Soft Pumpkin Cookies
Soft and cakey and positively packed with pumpkin. Fantastic on their own or topped with maple cream cheese icing.
Uses 1 and 1/2 cups (about 340g) pumpkin puree
Pumpkin Crumb Cake Muffins
These soft and moist pumpkin crumb cake muffins are a reader-favorite each fall. After one bite, you’ll see why!
Uses 1 and 1/2 cups (about 340g) pumpkin puree
Chocolate Marble Pumpkin Bread
This is classic pumpkin bread, swirled with rich chocolate and finished with a crumbly chocolate streusel topping.
Uses 1 and 1/2 cups (about 340g) pumpkin puree
Pumpkin Spice Latte Muffins
Classic pumpkin muffins get the coffee shop treatment! This recipe is on page 235 in my book, Sally’s Baking 101.
Uses 1 and 1/2 cups (about 340g) pumpkin puree
Mini Pumpkin Pies
Based on my original pumpkin pie recipe, this is my mini hand-held version. Always a huge hit at Thanksgiving and fall get-togethers.
Uses 1 and 1/4 cups (about 285g) pumpkin puree
Pumpkin Pancakes
Soft, thick, and perfectly flavored.
Uses 1 and 1/4 cups (about 285g) pumpkin puree
These Recipes Use 1 Cup (226g) of Pumpkin Puree
Chocolate Pumpkin Muffins
These easy chocolate pumpkin muffins are moist and deeply chocolatey with lots of pumpkin spice flavor.
Uses 1 cup (226g) pumpkin puree
Pumpkin French Toast Casserole
This recipe combines several of the fall season’s top baking flavors. It’s best prepped ahead of time!
Uses 1 cup (226g) pumpkin puree
Pumpkin Chocolate Chip Oatmeal Bars
These chewy pumpkin chocolate chip oatmeal bars are egg free, vegan if using dairy-free chocolate, and gluten free if using certified gluten-free oats.
Uses 1 cup (226g) pumpkin puree
Pumpkin Cupcakes with Cream Cheese Frosting
Super moist pumpkin cupcakes are easy to make, perfectly pumpkin spiced, and finished with tangy cream cheese frosting.
Uses 1 cup (226g) pumpkin puree
Brown Butter Pumpkin Oatmeal Cookies
These wildly popular soft and chewy brown butter pumpkin oatmeal cookies are the perfect choice if you’re looking for a fun, flavorful, and satisfying fall bake!
Uses 1 cup (226g) pumpkin puree
Pumpkin Spice Waffles
As delightfully crisp as the fall mornings they’re made for!
Uses 1 cup (226g) pumpkin puree
Pumpkin Baked Oatmeal
Simple, nutritious, and great prepped at the beginning of the week for easy breakfasts!
Uses 1 cup (226g) pumpkin puree
Pumpkin Oatmeal Cream Pies
Inspired by the nostalgic classic treat! These are chewy pumpkin oatmeal cookies sandwiched with spiced cream cheese filling.
Uses 1 cup (226g) pumpkin puree
Pumpkin Coffee Cake with Crumb Topping
Incredibly moist and flavorful, piled high with a crumb topping, and finished with vanilla icing!
Uses 1 cup (226g) pumpkin puree
Baked Pumpkin Donuts
My go-to special pumpkin treat! No mixer required and these are baked, not fried.
Uses 1 cup (226g) pumpkin puree
Pumpkin Crumb Cake Cookies
Like your favorite pumpkin coffee cake, only in hand-held cookie form!
Uses 1 cup (226g) pumpkin puree
These Recipes Use 1/2 Cupโ3/4 Cup (115โ170g)
Pumpkin Cheesecake Pie
Just like regular pumpkin cheesecake, but takes a fraction of the time. No water bath needed.
Uses 3/4 cup (about 170g) pumpkin puree
Mini Cinnamon Sugar Pumpkin Muffins
These fan-favorite cinnamon sugar-coated treats are a cross between cake-style donuts and mini muffins!
Uses 3/4 cup (about 170g) pumpkin puree
Pumpkin Baked Oatmeal Cups
A relatively healthy option and super easy to make.
Uses 2/3 cup (about 150g) pumpkin puree
Pumpkin Roll Recipe
This homemade pumpkin roll recipe yields a moist pumpkin cake with a thick layer of tightly packed cream cheese frosting inside.
Uses 2/3 cup (about 150g) pumpkin puree
Pumpkin Pie Smoothie
Readers have described this smoothie as “drinkable pumpkin pie!”
Uses 2/3 cup (about 150g) pumpkin puree
Pumpkin Cinnamon Rolls
An indulgent fall favorite.
Uses 1/2 cup (about 115g) pumpkin puree
Crunchy Pumpkin Spice Granola
Super crunchy with big clusters.
Uses 1/2 cup (about 115g) pumpkin puree
Salted Caramel Pumpkin Cheesecakes
Smooth and creamy pumpkin cheesecake topped with silky salted caramel. Made in a muffin pan!
Uses 1/2 cup (about 115g) pumpkin puree
Use Less Than 1/2 Cup (115g) of Pumpkin Puree Here:
Pumpkin Sugar Cookies
A sugar cookie and shortbread-style cookie hybrid! I top these with spiced buttercream.
Uses 6 Tbsp (about 86g) pumpkin puree
Pumpkin Chocolate Chip Cookies
My recipe for pumpkin chocolate chip cookies was developed to create a soft and chewy (not cakey) cookie.
Uses 6 Tbsp (about 86g) pumpkin puree
Pumpkin Snickerdoodles
You can enjoy these pumpkin snickerdoodles “plain” or with white chocolate chips.
Uses 6 Tbsp (about 86g) pumpkin puree
How to Make Pumpkin Spice Truffles
They taste even better after a day or two in the refrigerator.
Uses 1/3 cup (about 75g) pumpkin puree
Homemade Pumpkin Coffee Creamer
Takes less than 15 minutes!
Uses 2 Tbsp (about 30g) pumpkin puree
A few more ideas for when you have just a few Tablespoons of leftover pumpkin puree:
- Soup: Add 1โ4 Tablespoons to Minestrone Soup when you stir in the spinach.
- Hummus: Add 2โ3 Tablespoons to your favorite hummus.
- Yogurt: Stir a couple Tablespoons + a pinch of cinnamon into vanilla/plain yogurt.
- Oatmeal: Stir a couple Tablespoons into cooked oatmeal or 1/3 cup (75g) into pumpkin pie overnight oats (tried and loved Ashlea’s recipe!).
What are your favorite uses for leftover pumpkin puree?
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.
The Great Pumpkin Pie Recipe
My absolute go-to pumpkin pie, and one I make every single Thanksgiving!
The Best Pumpkin Bars Iโve Ever Had
Soft and sturdy with impeccable flavor. Makes a big batch!
The Best Pumpkin Cake Iโve Ever Had
Supremely moist, soft, rich, and spiced with pumpkin spice flavor, this is simply the best pumpkin cake I’ve ever had.
Pecan Praline Pumpkin Pie
This pie combines my tried-and-true flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping.
Vegetarian Pumpkin Chili
Combines easy canned ingredients with a few fresh components. We love this one.
Pumpkin Bundt Cake
Hands down my favorite recipe for pumpkin bundt cake. Batter comes together easily and you have options for add-ins and toppings!
Pumpkin Cream Cheese Bundt Cake
Everything you love about pumpkin cake with a decadent cheesecake layer hiding inside.
Easy Pumpkin Pie Bars
Like pumpkin pie, but so much easier.
Pumpkin Slab Pie (Feeds a Crowd)
This pumpkin slab pie is perfectly creamy and spiced and guaranteed to be a crowd favorite.
*This recipe uses 2 standard 15-ounce cans (425g) of pumpkin puree.
P.S. Wherever there’s pumpkin, there’s pumpkin pie spice, and you can make your own with this homemade pumpkin pie spice blend. The recipe post also includes free printable labels for your spice jars.
Reader Comments and Reviews
There are not enough hours in the day for me to try all of the terrific recipes you offer!
I save leftover pumpkin puree in silicone muffin cups. After freezing them and removing them from the cups, I put them in a plastic bag and keep them in the freezer.
Great tip, Judy!
Sallyโs recipes are always right on and hers are the only ones I look for and have great results with. You will love her new cookbook. I look forward to more
Make more than one recipe like I did this weekend I made pumpkin cinnamon bread and pumpkin muffins
What an incredibly helpful list!
YUMMMMMMMMMM
Sally these look AMAZING ๐ ๐
Well done
I love finding easy and tasty ways to use leftover ingredients, and these ideas are wonderful. Thanks for sharing!
These pumpkin recipes look delicious and are perfect for making the most of leftover puree. Thanks for sharing!
This list of recipes was so exciting and seemed so helpful, but unfortunately the โHealthier Oatmeal Cookiesโwere absolutely terrible. This recipe needs a warning. If youโre trying to make cookies, look elsewhere. This recipe is only for people who are obsessed with a narrow and particular vision of โhealthyโ and are not expecting this to actually be a yummy cookie. I hate that I wasted my leftover pumpkin purรฉe on this. This is to cookies what carob is to chocolate. IYKYK. If youโre looking to make a yummy treat with your kids, look elsewhere.
Iโve purchased the new cookbook and I made the Pumpkin Spice Latte Muffins. Is there someway you have comments from this recipe somewhere and or a video yet? I found your comment sections on your website are very helpful. Iโve frozen the muffins and in hopes when they are ready to be thawed & served, I will do the filling. Do you think theyโll still turn out OK?
Hi Mary Lou! For that particular recipe, you might find the post and video for our pumpkin muffins helpful. This post and video on how to fill cupcakes will be helpful for the filling portion. You can certainly freeze the muffins, thaw overnight in the refrigerator, and then fill the muffins when ready to serve. Hope you enjoy them!
Tinned pumpkin puree is not readily available in the UK but I usually make a pumpkin pie from fresh pumpkin. Cut it in half, scoop the seeds out and bake at 180C fan for 30-45 min. From your videos, I’d say it’s less watery than the tinned version so I don’t think it’ll need blotting.
I have some spare pumpkin but am 50g short for making baked pumpkin oatmeal cups. Do you think I can substitute a bit of sweet potato or is there a better option (apple, banana etc.)?
Hi Erica, yes, you can substitute 50g of mashed sweet potato, applesauce, or banana here. Enjoy!