11 Recipes to Use Up Leftover Pumpkin Purée (2024)

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Don’t banish leftover pumpkin purée to the back of your freezer only to be forgotten and tossed. Get the most out of pumpkin season by using leftover pumpkin purée for Chocolate Pumpkin Pancakes, Pumpkin Biscotti, and to enhance your morning coffee.

Rachel Knecht

Rachel Knecht turned her home baking into a career in 2016 when she began working as the head baker at The Greenbean Coffeehouse in Seattle, WA. Afterwards, she started Baking with Rachel (her blog), began teaching kids' cooking classes, and recipe tested for the cookbook "Let's Stay In" by Ashley Rodriguez.

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Published October 20, 2020

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11 Recipes to Use Up Leftover Pumpkin Purée (3)

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 to 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.

Pumpkin Bread
Similar to muffins, quick breads are well-loved in my family. It doubles easily, freezes well and will get eaten in record time. I love the addition of orange zest and the glaze that tops the loaf, though neither are necessary for excellent results.
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Pumpkin Biscotti
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Biscotti is perfect for your mid-afternoon coffee break. Add cranberries or nuts to the dough or dip in melted chocolate for a decadent option. Store at room temperature for two weeks in an airtight container and enjoy.
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Chocolate Pumpkin Pancakes
Pumpkin pancakes are a classic fall breakfast that everyone loves and that also freezes well. These are extra-special because they use chocolate milk in the batter to intensify the chocolate and pumpkin flavors.
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Pumpkin Cheesecake Bars with Streusel Topping
Cheesecake bars have become a family-favorite. Not sure why it took me so long to try the handheld version of cheesecake but I’m making up for lost time. I love the spiced graham cracker crust, creamy pumpkin filling and crunchy streusel topping.
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Continue to 5 of 11 below.
Pumpkin Cornbread Muffins
My family can’t resist muffins and these dairy-free, vegan ones are exactly what we need to switch up our cornbread game. Yum!
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Gluten-free Pumpkin Cupcakes
Bake up a batch of these tender cupcakes the next time dessert is needed. They bake in twenty minutes and the maple syrup sweetened cream cheese frosting is divine.
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Pumpkin Waffles
Waffles are family-favorites that are easy to double and freeze for future hectic mornings. Cool waffles on a baking rack and freeze them on a baking sheet before moving to a ziplock bag. Rewarm in the toaster on low and serve with applesauce.
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Instant Pot Pumpkin Cheesecake
Cheesecake doesn’t have to be a day-long affair. Using the Instant Pot or other pressure cookers, this pumpkin version cooks in one hour. If you’re not sure you have the right accessories to make cheesecake, then check out this article.
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Continue to 9 of 11 below.
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Pumpkin Ricotta Gnocchi
While most dinner recipes call for using fresh pumpkin or squash, this gnocchi taps into the fall flavors and brings pumpkin purée to the dinner table. Mix it with eggs, flour and cheese and enjoy the pillowy, gnocchi perfection.
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No-Churn Pumpkin Spice Ice Cream
Wait, what? Pumpkin ice cream? You got it! This pumpkin spice ice cream with pumpkin puree and sweetened condensed milk is flavored with ground ginger, cloves, and nutmeg. Even better, no ice cream maker is required!
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Chocolate Chip Pumpkin Bread
If you are a person that only eats muffin tops, never leaves behind pie crust, and loves crunchy toppings, this is your pumpkin bread. The top is sprinkled with sugar and mini chocolate chips for a delightful crackly crust. It’s lovely for an afternoon pick-me-up with a cup of tea.
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