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!
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!
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!
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!
Easy and delicious recipes to use less than a can of pumpkin puree or pumpkin pie filling including these Pumpkin Cheesecake Cookies!
Prep Time15 minutes
Cook Time10 minutes
Additional Time2 minutes
Total Time27 minutes
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
FOR THE PUMPKIN SPICE COOKIES
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).
FOR THE CHEESECAKE FROSTING
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.
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...