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What to Do with Leftover Pumpkin Pie Filling

22 easy recipes to use up leftover pumpkin pie filling and pumpkin puree to get delicious desserts, breakfast, and more!

Collage of leftover pumpkin puree recipes (donuts, coffee cake, and dump cake)

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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.

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Leftover Pumpkin Recipes

23 downright delicious ways to use leftover pumpkin puree and pumpkin pie filling!

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Yield: 4 servings

23 Leftover Pumpkin Pie Filling Recipes

Collage of leftover pumpkin pie filling recipes (pancakes, ice cream, and donuts)

Easy and delicious recipes to use less than a can of pumpkin puree or pumpkin pie filling including this Air Fryer Pumpkin Twists recipe.

Prep Time 5 minutes
Cook Time 6 minutes
Additional Time 2 minutes
Total Time 13 minutes


  • 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


  1. Preheat your air fryer to 320 degrees.
  2. Roll out crescent roll dough and press down on any perforated lines.
  3. Cut dough into quarters by making one cut length-wise and then again width-wise. Cut into eighths if needed for smaller air fryers.
  4. Add pumpkin puree,* half of the pumpkin pie spice, and salt, then mix to combine.
  5. Spread the pumpkin puree on top of crescent roll dough.
  6. 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.
  7. Using a dough or pizza cutter, cut each pumpkin twist sheet into 4 long strips, making a total of 8.
  8. Twist each strip 1-2 times on the bottom and 1-2 times on the top.
  9. Baste melted butter on top of the pumpkin pie twists and sprinkle with remaining pumpkin pie spice.
  10. Place the pumpkin twists into the air fryer evenly in one layer and not touching. Cook for 6 minutes.
  11. Meanwhile, make the icing by whisking the confectionery sugar, melted butter, and milk in a bowl.
  12. 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

Nutrition Information:



Serving Size:


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.

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About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

4 thoughts on “What to Do with Leftover Pumpkin Pie Filling”

  1. Thank you so much for sharing this idea! it’s really helpful and easy to make! Will surely have this one again. Highly recommended!

  2. Thank you so much for sharing these ideas! I never know what to do with the leftover pumpkin so this was very helpful. I made the Air Fryer Pumpkin Twists, they were amazing! I will check out these other recipes too!

  3. This post should be titled what to do with leftover canned pumpkin (which is very helpful because I always have left over canned pumpkin) not what to do with left over pumpkin pie filling. For the first time ever I needed ideas for what to do with leftover pumpkin pie filling, which is why I went through this post. All of the recipes, however, call for canned pumpkin not pumpkin pie filling which was super disappointing.

    • Hi Brandi, the top of the post includes how to adjust recipes to use the pumpkin pie filling for those that list pumpkin puree in the recipe. I hope that helps!

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