What to do with leftover pumpkin puree: Instructions for storing and freezing pumpkin puree, and 40+ recipe ideas to use up leftovers.
I have another entry for you in my “Waste Not” series, a series dedicated to reducing food waste in the kitchen.
Last time we tackled What to Do With Leftover Buttermilk. Today let’s chat about pumpkin puree.
What is pumpkin puree?
Canned pumpkin puree is a glorious product of convenience. It’s pure pureed pumpkin in a can (literally the ingredient list just reads, “pumpkin”) without the time and effort of processing an actual pumpkin in your kitchen.
A traditional 9-inch pumpkin pie usually uses a whole can of pumpkin puree, but many other recipes? Not so much. Pumpkin has A LOT of moisture in it, so a little goes a long way when cooking and leftovers are inevitable.
What to do with leftover pumpkin puree?
When it comes to pumpkin leftovers, you have three options: refrigerate them, freeze them, or use them.
Refrigerating Pumpkin Puree
How long will pumpkin puree keep in the fridge?
Pumpkin puree keeps just fine in the refrigerator for up to a week. Transfer the puree to an airtight container (I’m partial to glass or Pyrex because it doesn’t pick up that pumpkin smell like plastic does) and store for up to 7 days.
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Freezing Pumpkin Puree
Can you freeze pumpkin puree?
Yes! You can store pumpkin puree in the freezer for long-term storage with no loss in quality or texture change.
How to Freeze Pumpkin Puree
Freeze in an airtight container or freezer bags in whatever portion sizes you are most likely to use. It will keep for up to 3 months. Defrost overnight in the refrigerator.
Using Leftover Pumpkin Puree
(The best option) Make that extra puree into something amazing. There are a ton of recipes out there that use a partial can of pumpkin puree. I’ve rounded up a bunch of them here and divided them up by amount needed. It’s a good looking bunch. Go nuts!
P.s. Scroll past the recipes for some extra pumpkin puree stats and a cute little infographic.
Things to Make With Most of a Can (1 cup or more) of Pumpkin Puree
(1 1/2 cups) Chocolate & Pumpkin Oreo Cake by The Road to Honey
(1 1/2 cups) Hot Pumpkin Spice Drink by The Worktop
(1 cup) No-Bake Pumpkin Chocolate Chip Cake by Snappy Gourmet
(1 cup) Pumpkin Cheesecake Brownies by Trial and Eater
(1 cup) Quick Stovetop Vegetarian Chili with Red Peppers, Corn and Black Beans by Two Healthy Kitchens
(1 cup) Pumpkin Pie Smoothie by Platings and Pairings
(1 cup) Healthy Pumpkin Oat Muffins by Platings and Pairings
(1 cup) High Protein Pumpkin Flatbread by Kiddielicious Kitchen
(1 cup) Simple Maple Pumpkin Puree by Blender Happy
(1 cup) Pumpkin Pie Cheesecake Dessert Shooters by Sugar Spun Run
(1 cup) Pumpkin Spice Doughnuts With Chocolate Whiskey Glaze by My Kitchen Love
(1 cup) Pumpkin Polenta With Roasted Vegetables by Natalies Health
(1 cup) Pumpkin Cream Cheese Muffins by Marshas Baking Addiction
(1 cup) One Bowl Gluten-free Vegan Pumpkin Bread by Beaming Baker
(1 cup) Slow Cooker Pumpkin Maple Oatmeal by 3 Yummy Tummies
Things to Make With Half of a Can (1/2 cup to less than 1 cup) of Pumpkin Puree
(3/4 cup) Small-batch Pumpkin Streusel Muffins
(3/4 cup) Sour Cream Pumpkin Muffins by Domesticate Me
(2/3 cup) Pumpkin Angel Food Roulade by Food Done Light
(2/3 cup) Pumpkin Pancakes by Longbourn Farm
(2/3 cup) Pumpkin Breakfast Bars by Brazilian Flair in the USA
(2/3 cup) Pumpkin Roll by Salu-Salo
(6 tablespoons) Vegan Chocolate Chip Pumpkin Cookies by A Saucy Kitchen
(1/2 cup) Amazing Pumpkin Pancakes for Two
(1/2 cup) Mini Skinny Pumpkin Pie With Graham Cracker Crust
(1/2 cup) Small No-bake Marshmallow Pumpkin Cheesecake
(1/2 cup) Pumpkin Granola Bars with Pecans & Chocolate by A Virtual Vegan
1/2 cup) Double Pumpkin Granola by Live Eat Learn
(1/2 cup) Small-batch Shortbread Pumpkin Pie Bars
(1/2 cup) Pumpkin-Peanut Butter Chocolate Chip Cookies (Vegan & Gluten-free) by Vegan Huggs
(1/2 cup) Vegan Whole Wheat Pumpkin Drop Biscuits by Healthy Slow Cooking
(1/2 cup) Pumpkin Pie Smoothie by Domesticate Me
(1/2 cup) Southwest Pumpkin Risotto by Veggie Inspired Journey
(1/3 cup) Mini Pumpkin Cake with Cream Cheese Frosting
(1/3 cup) Pumpkin Spice Waffles by Supergolden Bakes
(1/3 cup) Pumpkin Donuts With Maple Glaze
(1/3 cup) Pumpkin Donuts With Cream Cheese Glaze
(1/3 cup) Cinnamon Sugar Baked Pumpkin Donuts
Things to Make With Just a Little (1/4 cup or less) of Pumpkin Puree
(1/4 cup) Small-batch Mini Pumpkin Eclairs
(1/4 cup) Small-batch Pumpkin Cupcakes With Cream Cheese Frosting
(1/4 cup) Pumpkin Caramel Sauce (vegan!) by Veggies Don’t Bite
(1/4 cup) Pumpkin Shortbread Cookies
(1/4 cup) 2 minute Paleo Pumpkin Pecan Sticky Bun by Athletic Avocado
(1/4 cup) Pumpkin Cheesecake Profiteroles by The Flavor Bender
(1/4 cup) Skinny Pumpkin Pie Martini by Lipgloss and Crayons
(1/4 cup) Pumpkin Peanut Butter Cupcakes by Cook With Kushi
(1/4 cup) Pumpkin Pie For One by Zag Left
(2 tablespoons) Coconut Flour Pumpkin Spice Mug Cake by Leelalicious
(2 tablespoons) Small-batch Pumpkin Snickerdoodles
(2 tablespoons) Pumpkin Spice Latte Recipe Two Ways (Light and Decadent)
(2 tablespoons) Paleo Pumpkin Pie Microwave Soufflé by Physical Kitchness
(2 tablespoons) Vegan Pumpkin Spice Latte by The Rising Spoon
(1 tablespoon) Small-batch Chocolate Chip Pumpkin Cookies
(1 tablespoon) Small-batch Pumpkin Spice Rice Krispie Treats
More in the Waste Not Series:
What to Do With Leftover Whipping Cream
What to Do With Leftover Pesto
What to Do With Leftover Pie Dough
What to Do With Leftover Buttermilk
What to Do With Leftover Egg Whites
What to Do With Leftover Egg Yolks
Pumpkin Puree Stats
Here are some handy stats on a standard 15-ounce can of pumpkin puree:
Volume to Weight Conversion
(1 15-ounce can) 1 3/4 cup = 427g
1 cup = 244g
1/2 cup = 122g
1/3 cup = 81g
1/4 cup = 61g
1 tablespoon = 15g
1 teaspoon = 5g
Substituting With Pumpkin Puree
1 egg = 1/4 cup puree
1 cup oil = 1 cup puree
1 cup butter = 3/4 cup puree