What To Do With Leftover Pumpkin Puree

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.

Can of leftover pumpkin puree with text overlay: What to Do With Leftover Pumpkin Puree. - 1

Can of leftover pumpkin puree with text overlay: What to Do With Leftover Pumpkin Puree. - 2

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.

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

Classic Pumpkin Bread

(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) Classic Pumpkin Bread (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

Photo of pumpkin donuts make with pumpkin puree stacked on parchment paper. - 4

Pumpkin Donuts With Maple Glaze

(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

Photo of pumpkin spice rice krispie treats made with pumpkin puree on a white plate. - 5

Small-batch Pumpkin Spice Rice Krispie Treats

(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

Buttered noodles are the ultimate fast and easy comfort food. All you need are 15 minutes, and you can have a big bowl of buttery, lightly cheesy pasta ready to go.

When it comes to fast, simple meals, it really doesn’t get easier than buttered noodles. This is a staple of so many people’s childhoods, but if it’s been a while, I’m here today to say you should totally start eating them again as an adult.

They’re quick, cheap, and the perfect uncomplicated lunch or dinner (or snack) when you’re craving some carbs and don’t feel like doing much cooking.

Overhead photo of buttered noodles in a white bowl. - 8

Ingredients

Pasta: Egg noodles are the classic buttered noodle pasta, but you don’t have to use egg noodles. Spaghetti, fettuccine, and farfalle are all good options.
Butter: Salted or unsalted butter will work just fine here.
Salt and pepper: Classic buttered noodles use only salt and pepper, but feel free to sprinkle on whatever spices sound good.
Parmesan cheese: If you have a block of parmesan, freshly grated parmesan works best as is will melt beautifully into the butter and pasta. But the shredded, bagged stuff will work too, it just might be a little clumpy. Canned parmesan will give the noodles a slightly different texture from fresh, but you can use that as well.

How to Make Buttered Noodles

Cook pasta in lightly salted water according to package instructions. Use a slotted spoon to transfer the pasta to a bowl, but reserve a couple tablespoons of the pasta water. The starchy water will be added back to the pasta in a moment to help the butter and parmesan become a cohesive coating for the pasta.
Add butter to the hot pasta immediately and stir until the heat from the pasta melts the butter. Add parmesan and hot water and stir until creamy and melted.
Salt and pepper to taste. Make sure not to add salt until you’ve added the rest of the ingredients because the salty pasta water and parmesan may be salty enough that you need to add very little.

Very close up photo of buttered noodles sprinkled with parsley. - 9

Very close up photo of buttered noodles sprinkled with parsley. - 10

How to spice up buttered noodles?

If you want to make your noodles a little more exciting, try adding one of the following:

Cooked meat: Add a bit of protein by topping the finished pasta with warmed, cooked meat. Leftover Roasted Chicken works great and chopped ham or sausage (or hot dog) that has been browned in a skillet with a little olive oil is so good. If you want to cook chicken breast to add to your pasta, check out my How to Cook Chicken for Recipes post for my favorite chicken-cooking method.
Garlic and red pepper flakes: To add garlic and a little spice to your pasta, instead of adding butter directly to the pasta, melt it in a medium skillet. Add one large crushed or minced garlic clove and a couple pinches of red pepper flakes to the melted butter. Cook until the garlic turns golden and aromatic, 30 seconds to a minute, and then remove the pan from heat and toss the pasta and rest of the buttered noodle ingredients together in the hot pan.
Vegetables: If you have cooked veggies like Roasted Broccoli or Roasted Zucchini , you can just stir them into the finished noodles. If starting with uncooked veggies like broccoli or asparagus, you can chop them into bite-size pieces and cook them along with the pasta. Just add them into the hot pasta water for the last 3 to 4 minutes of cooking time. *This will slightly change the flavor of your pasta water, so if you don’t want your finished pasta to have extra veggie flavor, you can boil the veggies separately or cook them in the microwave .

What goes with buttered noodles?

Serve buttered noodles with a side of crusty bread and your favorite simple veggie side ( Roasted Green Beans or Parmesan Zucchini are great options).

Buttered noodles also make a fantastic easy side dish for meaty mains. This recipe makes enough to serve two as a side dish. Serve alongside Marinated Steak , Country-style Pork Ribs , or Roasted Tri-tip .

Single serving of buttered noodles in a bowl. - 11

Single serving of buttered noodles in a bowl. - 12

How to make buttered noodles without parmesan?

If you don’t have any parmesan at all, you can omit it. The flavor will be slightly less complex, but plain buttered noodles are still a good time.

More Single-serve Meals

Mac and Cheese for One
Chicken Noodle Soup for One
Scalloped Potatoes for One
Fettuccine Alfredo for One
Pancakes for One

Overhead photo of buttered noodles in a white bowl. - 13

Ingredients

▢ 3 ounces ( about 1 3/4 cup* ) egg noodles or noodles of choice
▢ 1 tablespoon ( 14g ) butter salted or unsalted is fine
▢ Salt and pepper
▢ 1 tablespoon freshly grated parmesan bagged and canned will also work
▢ Parsley chopped, optional

Instructions

In a small pot of lightly salted water, cook noodles according to package instructions. Drain, but reserve a couple tablespoons of the pasta water.
In a bowl, combine hot pasta, butter, parmesan cheese, and 1 tablespoon of the pasta water. Stir until butter and cheese are melted and pasta is coated. Add more water/salt/pepper to taste. Stir in parsley if desired.
Serve and enjoy!

Notes

The quick, simple recipe for making Pumpkin Pie Spice at home.

Hey, friend, if you’re here, I’m guessing you’re about to make a recipe that calls for pumpkin pie spice, and you realized that’s not something you keep in your cupboard.

No worries, I’ve got you covered.

Homemade pumpkin pie spice mix in a glass bowl. - 14

Homemade pumpkin pie spice mix in a glass bowl. - 15

Quick DIY Pumpkin Pie Spice Substitute

If you need a quick batch of homemade pumpkin spice, here is the recipe for three different amounts you might need:

For 1 tablespoon pumpkin spice

2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 lightly heaping teaspoon ground cloves or allspice

For 1 teaspoon pumpkin spice

1/2 teaspoon ground cinnamon
1/8 lightly heaping teaspoon ground nutmeg
1/8 lightly heaping teaspoon ground ginger
Generous pinch of ground cloves or allspice

For 1/2 teaspoon pumpkin spice

1/4 teaspoon ground cinnamon
Generous pinch of ground nutmeg
Generous pinch of ground ginger
Small pinch of ground cloves or allspice

For anything less than 1/2 teaspoon or in between these measurements, make the nearest larger amount and measure out what you need from it.

Okay, now go finish your recipe. Or if you want to know a little more about pumpkin pie spice, read on…

Spices for pumpkin pie spice in a bowl. - 16

Spices for pumpkin pie spice in a bowl. - 17

What is in pumpkin pie spice?

Pumpkin Spice is almost always made with the same 3 base ingredients:

Ground cinnamon: The main base flavor in pumpkin pie spice is always cinnamon.
Ground ginger: Ginger gives the spice mix a warming, slightly spicy little bite.
Ground nutmeg: Nutmeg has a nutty, almost sweet flavor that helps round out the flavors of the other ingredients. A little nutmeg goes a long way for some people. If you don’t like nutmeg, you can reduce the amount in your blend by half.

And some blends omit a fourth ingredient entirely, but most also contain either ground cloves or allspice.

Ground cloves: Cloves have a strong warm and slightly bitter flavor that adds a bit of depth to the blend.
Allspice: Allspice is so-named because its flavor is a combo of cinnamon, nutmeg, and cloves with an extra peppery kick, so it intensifies nearly all the flavors in the blend.

I generally prefer using ground cloves, as allspice is a little peppery for my taste, but some people complain that cloves make their pumpkin pie spice taste too much like gingerbread.

If you have both of these spices, I recommend the very scientific process of smelling them, seeing which you prefer, and using that one. And if you don’t have either and don’t want to buy more spices, just go ahead and omit adding a fourth spice.

How to Make Pumpkin Pie Spice

Simply stir all spices together in a small airtight container like a small jar or leftover empty spice container.

How to Store

Store your pumpkin spice in an airtight container away from heat. It will stay fresh for 3-4 months, so if you make a batch in September, it should last you through your holiday baking season.

Like all spices, it will start to lose its kick with time, so don’t make too large of a batch if you’re not sure you’re going to be able to use it within the next few months.

What can I use instead of pumpkin pie spice?

If you don’t have all the ingredients for the full recipe, you can substitute any combination of ground cinnamon plus the ingredients you do have. It will be missing some of that true pumpkin spice flavor, but it will work in a pinch.

I wouldn’t try substituting for pumpkin pie spice without cinnamon.

Can I add pumpkin pie spice to coffee?

If you’re craving a Pumpkin Spice Latte , you can use pumpkin spice to make one BUT don’t just add spoonfuls of it to your morning coffee.

Cinnamon does not dissolve well into liquid, so you’ll just have lumps of it floating in your coffee. Instead, add it to your coffee grounds before brewing your coffee. The brewed coffee will pick up all the flavors of the pumpkin spices, and then you can stir in some warm milk, cream, sugar, and maybe a drop or two of vanilla.

To use pumpkin pie spice in coffee, add 1 teaspoon pumpkin spice per 1/4 cup (4 tablespoons) of ground coffee.

Is allspice the same as pumpkin pie spice?

No allspice and pumpkin pie spice are not the same thing. While allspice is known for having a flavor similar to a combination of cinnamon, nutmeg, and cloves, which are all ingredients in pumpkin pie spice, it is its own separate spice.

It also packs a much stronger flavor punch than pumpkin spice, so you certainly don’t want to try substituting it for pumpkin spice in the same amount as the taste would be overwhelming.

Can you use pumpkin pie spice in apple pie?

Yes. Apple pie spice is usually a mix of cinnamon, nutmeg, allspice, and sometimes ginger and cardamom. The two have a pretty similar flavor and can be used mostly interchangeably if needed.

If substituting pumpkin pie spice for apple pie spice, use the amount called for in the recipe, and then add a little cardamom if you have it (about 1/8 teaspoon for every teaspoon of pumpkin pie spice used), as its herbal, citrusy flavor is delicious in apple pie.

Homemade pumpkin pie spice in a glass jar. - 18

Homemade pumpkin pie spice in a glass jar. - 19