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22 easy recipes to use up leftover pumpkin pie filling and pumpkin puree to get delicious desserts, breakfast, and more!
It’s easy to have leftovers when cooking or baking and pumpkin puree is no different.
These recipes will show you what to do with leftover pumpkin pie filling so you can eat pumpkin-flavored food all year round!
These recipes use less than a can of pumpkin pie filling to make and work great when you need to use up the last of the can!
Can You Free Leftover Pumpkin Puree?
Yes! Pumpkin puree will keep for 5 to 7 days in the fridge, but when you don’t have a use for it in the next week, you can freeze it.
I recommend using a small kitchen scale (they’re actually really cheap!) and measuring out 15 ounces into each sealed Ziploc freezer bag.
This is the same amount as in a pumpkin puree can you would grab at the store.
The pumpkin puree will keep in the freezer for up to a year.
Just thaw it in the fridge the night before you use it.
What is the Difference Between Pumpkin Puree and Pumpkin Pie Filling?
Sometimes you may see these terms and think they’re interchangeable, but in fact they are very different.
Pumpkin puree is pure pumpkin (or squash). Think of it like mashed pumpkin in a can. No spices or flavors except pumpkin. It’s boring and basic, and you’ll need more flavors before you eat it.
Pumpkin Pie Filling includes all of the spices, like cinnamon, ginger, cloves, and nutmeg inside. Think of it as the actual filling in the pie. It’s already seasoned and ready to go.
How to Use Pumpkin Pie Filling in Recipes That Call For Pumpkin Puree
This one is simple. Omit the spices in the recipe! If the recipe calls for cinnamon, ginger, nutmeg, or cloves, remove them from the recipe and use the basics like flour, sugar, and eggs.
Keep in mind when using pumpkin pie filling instead of pumpkin puree you have no control over the spices.
When you can, opt for pumpkin puree.
Enjoy this iced pumpkin spice cold brew coffee in the comfort of your own home.
Air Fryers are the cool new thing and you can use them to make these easy pumpkin twists! They use just a half can of pumpkin puree and taste amazing with leftover pumpkin pie filling!
The perfect recipe for that half a can of pumpkin puree you have in the fridge. This Pumpkin Spice Ice Cream is super easy to make with no churning at all.
Enjoy this Pumpkin Granola with yogurt, fruit, or by the handful. This small batch recipe is made with oats, nuts, pumpkin puree, and wonderful pumpkin spice.
The perfect small batch pumpkin pecan dump cake, with a rich pumpkin pie filling and a super easy cake mix topping.
Pumpkin pancakes are a perfect breakfast to whip up for the family. This recipe is so easy, made with healthy oat flour, and is gluten-free & dairy-free friendly.
Delicious, savory Pumpkin Hummus has just 5 ingredients and is ready in no time at all. Perfect for hors d’oeuvre or quick snack! It's one of my favorite ways to use leftover pumpkin puree!
Baked Pumpkin Oatmeal is a hearty and satisfying breakfast. It’s gluten free, vegan, requires only a few simple ingredients, and will be ready in 30 minutes!
Pumpkin Waffles make a delicious nutrient packed breakfast for kids. It's a great breakfast to make when you're wondering what to do with leftover pumpkin pie filling!
This Pumpkin Coffee Cake has a crunchy streusel topping and sweet glaze. It's perfect for breakfast or dessert!
Enjoy a warm and cozy breakfast with this protein-rich Pumpkin Quinoa Porridge. Simply throw everything into your pressure cooker and breakfast will be ready soon.
Use up your leftover pumpkin purée by blending it into a smoothie! This pumpkin pie smoothie is easy to make, delicious, and nutritious.
Pumpkin chia pudding is a lovely, flavorful snack or light breakfast. No cooking required! Just mix and refrigerate.
This homemade pumpkin syrup is perfect for pancakes, waffles, or a pumpkin latte that is better than Starbucks.
Pumpkin Spice Pistachio Energy Balls are packed with heart-healthy ingredients like pumpkin, almond butter, pistachios, oats, flaxseed, and chia seeds.
Soft & chewy Pumpkin Chocolate Chip Granola Bars are easy to make and full of healthy ingredients.
Pumpkin can be used in savory dishes, too! Try this soup that is easy to make and can be on the dinner table in less than 30 minutes!
Pumpkin Parmesan Risotto with Bacon is hits all the savory notes: smokey, salty, herby, and earthy. It's packed with flavor from white wine, parmesan, and bacon.
Creamy and decadent this Pumpkin Garlic Pasta is sure to satisfy even the hungriest of eaters.
Soft and fluffy baked pumpkin donuts that are ready in just 15 minutes! Add cream cheese frosting or cinnamon sugar for a sweet treat.
Pumpkin blondies are a fabulous fall dessert that can easily be enjoyed year round. This simple treat is soft, gooey, and full of pumpkin.
A simple but delicious layered pumpkin cheesecake that is super easy to make!
1 can Pillsbury crescent rolls
1/2 cup pumpkin puree*
2 teaspoons pumpkin pie spice
1/8 teaspoon salt
3 tablespoons unsalted butter, melted
For the Icing
1/2 cup confectionery sugar
2 tablespoons butter, melted
2 1/4 teaspoon milk
- Preheat your air fryer to 320 degrees.
- Roll out crescent roll dough and press down on any perforated lines.
- Cut dough into quarters by making one cut length-wise and then again width-wise. Cut into eighths if needed for smaller air fryers.
- Add pumpkin puree,* half of the pumpkin pie spice, and salt, then mix to combine.
- Spread the pumpkin puree on top of crescent roll dough.
- Place the 2 of the crescent dough sheets on top of the other two, pumpkin side down. Make sure the corners and sides match up as well as possible.
- Using a dough or pizza cutter, cut each pumpkin twist sheet into 4 long strips, making a total of 8.
- Twist each strip 1-2 times on the bottom and 1-2 times on the top.
- Baste melted butter on top of the pumpkin pie twists and sprinkle with remaining pumpkin pie spice.
- Place the pumpkin twists into the air fryer evenly in one layer and not touching. Cook for 6 minutes.
- Meanwhile, make the icing by whisking the confectionery sugar, melted butter, and milk in a bowl.
- Remove the Air Fryer Pumpkin Pie Twists from the air fryer and drizzle with icing.
*replace pumpkin puree with leftover pumpkin pie filling and omitting the pumpkin pie spice in this recipe
Serving Size: 1
Amount Per Serving:
Calories: 300Total Fat: 115gSaturated Fat: 35gTrans Fat: 1gUnsaturated Fat: 73gCholesterol: 273mgSodium: 2781mgCarbohydrates: 325gFiber: 27gSugar: 147gProtein: 52g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.