If you’re looking what to do with leftover pumpkin pie filling, I have 23 great recipes to get you using up that delicious pumpkin flavor!
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It’s pumpkin season and sometimes you just have extra pumpkin filling on hand! If you need to find other uses for pumpkin pie filling, you’ve come to the right place.
I’ve not only put together a list of what to do with leftover pumpkin pie filling, I’ve included how to use it in each individual recipe, even if it normally calls for pumpkin puree.
If you want the delicious flavors of pumpkin pie, but made into something else with the leftover filling on hand, you’re going to love these recipes!
They range from delicious desserts to savory dinners and even some simple ways to make smoothies and coffee!
Feel free to use homemade pumpkin pie filling or just the Libby’s store bought version!
And, if you are looking for what to do with leftover pumpkin puree, these recipes will work too! They all use less than a can of pumpkin puree or pumpkin pie filling!
What is the Difference Between Pumpkin Puree and Pumpkin Pie Filling?
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 already has all the spices added, like cinnamon, ginger, cloves, and nutmeg inside. Think of it as the actual filling in a traditional pumpkin 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.
I’ve included which ingredients to omit when using these pumpkin pie filling recipes to still get the best flavors.
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 if the recipe calls for it.
Leftover Pumpkin Pie Filling Recipes
23 downright delicious ways to use leftover pumpkin puree and pumpkin pie filling!
If you need an idea of what to do with leftover pumpkin pie filling, you've found your recipe. Not only is the pumpkin pie filling used in the cookies, it's used in the icing on top!
I honestly love to call them my leftover pumpkin pie filling cookies because of how easy it is to use up my leftovers!
Pumpkin bread is the ultimate way to get that luscious fall spice smell in your house and this version with a cream cheese frosting is no exception!
To use with leftover pumpkin pie mix, just omit the pumpkin pie spice as an ingredient and follow the rest of the recipe!
I am absolutely obsessed with this pumpkin spice donut recipe. It's my go-to recipe with pumpkin pie filling every year.
Just remove the pumpkin pie spice from the ingredients and it's the best way to use just 1/3 cup of pumpkin pie filling!
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!
These pumpkin snickerdoodles have perfectly crispy edges and soft chewy centers. What a wonderful way to kick off the holiday season!
Just omit the pumpkin pie spice and the recipe is made as is!
This easy no bake pumpkin pie dip uses as much leftover pumpkin pie filling as you have in your fridge.
It's a super easy way to use it up at the Thanksgiving dessert table (or just snacking on the next day on your own) that everyone will love.
Brownies could not be easier with this 2 ingredient recipe. It's full of pumpkin flavor and one of my favorite pumpkin pie mix recipes because of the addition of chocolate!
Top these with frosting or even drizzle some caramel sauce on top!
If you love breakfast, do I have the ultimate recipe for you!
It's a sweet and pumpkin spicy way to use leftover pumpkin pie filling even your kids won't be able to resist!
These pumpkin truffles are amazing if you have leftover pumpkin pie filling OR literal leftover baked pumpkin pie!
Plus, they're coated with chocolate for the perfect flavor combination!
Ice cream is a deliciously sweet way to use some leftover pumpkin pie mix. Using pumpkin pie filling instead of pumpkin puree will give you a slightly sweeter and richer ice cream -- and it's oh so good!
Remember to remove the spices in this recipe before replacing the pumpkin puree for pumpkin pie filling!
Adding just 2 tablespoons of pumpkin pie filling to make this pumpkin spice
cold brew is a great way to use up extra leftover filling.
Just omit the pumpkin pie spice ingredient and it's the perfect way to start your morning!
This pumpkin roll may look extravagent, but it's actually pretty simple!
When using leftover pumpkin pie filling, omit the pumpkin pie spice from the batter in this recipe!
Dump cake has never been so good and using leftover canned pumpkin pie filling is a breeze with this pumpkin pecan flavored one!
Just remove the pumpkin pie spice from the ingredient list and follow the rest!
Thes pumpkin Waffles are incredibly easy to make! And, if you're wondering what to do with extra pumpkin pie filling, this is it.
Using it makes the recipe so easy because you get to omit the cinnamon, nutmeg, ginger, and cloves!
If you want a smoothie to be sweet and full of pumpkin flavor, using pumpkin pie filling is exactly what you need.
It uses just 1/4 cup of pumpkin puree that can be replaced easily with leftover pumpkin pie filling by removing the pumpkin pie spice!
Want to up your normal pancakes? Make this delicious and super easy pumpkin syrup recipe!
The best part? Using pumpkin pie mix allows you to skip the entire pumpkin pie spice mix ingredients because they're already in your leftover pie filling!
These soft & chewy Pumpkin Chocolate Chip Granola Bars are a great use of pumpkin pie filling. They're healthier and full of fall flavors.
To make, just remove the pumpkin pie spice from the recipe because it's already in your leftover filling!
Who knew homemade tiramisu could be so easy to make with pumpkin pie mix? This recipe is filled with fall pumpkin flavor!
You can easily swap the Libby's canned pumpkin for pumpkin pie filling and just omit the pumpkin pie spice (though I recommend still using some for sprinkling on top!).
If you need to figure out what to do with extra pumpkin pie filling, this no bake pumpkin pudding is put together in just 5 ingredients!
Just remove the cinnamon from the recipe and top with graham crackers or little gingerbread men!
Did you know a great way to use leftover pumpkin pie filling is in a savory dish?!
This creamy pumpkin pasta traditionally uses pureed pumpkin, it's the perfect way to use pumpkin pie filling by removing the nutmeg!
Who can say no to pumpkin and cheesecake, especially when you need one of these pumpkin pie mix recipes!
This delicious and sweet cookie using canned pumpkin puree, but is easily swapped out with pumpkin pie filling by omitting the pumpkin pie spice in the recipe. It's a great recipe with pumpkin pie filling for sure!
This one is for my coffee lovers because you can make your own pumpkin spice latte at home!
I love using this recipe with leftover pumpkin filling and not pumpkin puree because you can take out so many ingredients, making this recipe even easier!
Omit the cinnamon, nutmeg, cloves, allspice, and cardamom in this recipe! Sometimes I like to add just a pinch of cinnamon and nutmeg into it for more flavor!
23 Leftover Pumpkin Pie Filling Recipes
Easy and delicious recipes to use less than a can of pumpkin puree or pumpkin pie filling including these Pumpkin Cheesecake Cookies!
Ingredients
FOR THE PUMPKIN SPICE COOKIES
- 1 stick (½ cup) unsalted butter, softened
- 1 cup light brown sugar, lightly packed
- ¼ cup pumpkin pie filling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cups graham cracker crumbs, divided
- 1 ½ cups all purpose flour
- 1 ½ teaspoons pumpkin pie spice, divided
- 1 teaspoon baking soda
FOR THE CHEESECAKE FROSTING
- 6 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 tablespoons pumpkin pie filling
- 3 cups powdered sugar
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350F and line a large baking sheet (or two) with parchment paper.
- Add the softened butter and light brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– about 2 minutes.
- Next, add the pumpkin pie filling, egg, and vanilla. Mix again until well combined. Scrape down the sides of the bowl as needed.
- Next, add 1 ¼ cups of graham cracker crumbs, along with the flour, 1 teaspoon pumpkin pie spice, and baking soda. Mix just until the dry ingredients are fully incorporated– you don’t want to overmix!
- Scoop out 2 tablespoon sized portions and roll them into smooth balls.
- In a small bowl, stir together the remaining ½ cup graham cracker crumbs and ½ teaspoon pumpkin pie spice. Roll the cookie dough balls in the graham cracker crumbs and then place them on the parchment lined baking sheet (make sure to place them at least 2” apart). Press each dough ball into a ½” thick disc.
- Bake for 10-12 minutes, or just until the edges of the cookies are set. For chewy cookies, make sure not to overbake!
- Remove the cookies from the oven and allow them to cool completely on the baking sheet. When the cookies are cool, make the cheesecake frosting (below).
- Add the softened cream cheese, softened butter, and pumpkin pie mix to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined– about 1 minute.
- With the mixer on low speed, slowly add the powdered sugar, followed by the vanilla extract.
- Turn the mixer to medium-high speed and whip until the frosting is light and fluffy– about 1 minute. Scrape down the sides of the bowl as needed.
- Transfer the frosting to a piping bag fitted with your choice of tip (I’m using a Wilton 12).
- When the cookies are cool, pipe the frosting over the cookies and sprinkle with any remaining graham cracker-pumpkin pie spice mixture. Enjoy immediately.
FOR THE PUMPKIN SPICE COOKIES
FOR THE CHEESECAKE FROSTING
Nutrition Information:
Yield:
4Serving Size:
1Amount 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.
Thank you so much for sharing this idea! it’s really helpful and easy to make! Will surely have this one again. Highly recommended!
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!
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!