14 Best Pumpkin Recipes To Try This Fall (Using Canned Pumpkin Puree)

My youngest son loves pumpkin muffins so I have a can or two of pumpkin purée in the pantry at all times. Yet, even when I double the recipe, I often have leftovers. It ends up sadly forgotten in the back of the fridge.

I know I can’t be the only one with this problem, but I have a solution and few recipes to help you use up what remains of a partially used can of pumpkin.

Besides using leftover pumpkin for Pumpkin Cookies, it’s also delicious stirred into oatmeal, whisked along with milk and spices for a Pumpkin Spice Latte, or added to smoothies.

If you must freeze it, pumpkin purée lasts five to seven days in the refrigerator and three months in the freezer. Freeze leftovers in containers labeled with the date. For smaller amounts, freeze the puree in ice cube trays and then transfer to a ziplock once frozen.

I’m keeping a list of recipes that I can turn to when I have extra pumpkin to use. I picked recipes that the whole family enjoys, and store well, so that I can have pumpkin-flavored treats whenever the mood strikes.

Similar to muffins, quick breads are well-loved in my family. It doubles easily, freezes well and will get eaten in record time. I love the addition of orange zest and the glaze that tops the loaf, though neither are necessary for excellent results.

Contributor Micah Siva says, “Arrange your ladyfingers in opposite layers (think Jenga) for a clean-cut tiramisu.”

Contributor Mark Beahm says, “These pumpkin scones can be mixed the night before and baked in the morning for an easy breakfast treat. Mix the dough the day before and after shaping the dough into a disk, wrap it and chill in the fridge overnight.”

Biscotti is perfect for your mid-afternoon coffee break. Add cranberries or nuts to the dough or dip in melted chocolate for a decadent option. Store at room temperature for two weeks in an airtight container and enjoy.

Contributor Mark Beahm says, “Don’t overmix the batter when adding the flour. Stop mixing as soon as everything is evenly combined, and no dry spots of flour remain.”

Cheesecake bars have become a family-favorite. Not sure why it took me so long to try the handheld version of cheesecake but I’m making up for lost time. I love the spiced graham cracker crust, creamy pumpkin filling and crunchy streusel topping.

My family can’t resist muffins and these dairy-free, vegan ones are exactly what we need to switch up our cornbread game. Yum!

Contributor Karishma Pradhan says, “Ensure the cream cheese, eggs, and pumpkin purée are at room temperature for the smoothest consistency. Cold cream cheese yields a lumpy texture.”

Waffles are family-favorites that are easy to double and freeze for future hectic mornings. Cool waffles on a baking rack and freeze them on a baking sheet before moving to a ziplock bag. Rewarm in the toaster on low and serve with applesauce.

Cheesecake doesn’t have to be a day-long affair. Using the Instant Pot or other pressure cookers, this pumpkin version cooks in one hour. If you’re not sure you have the right accessories to make cheesecake, then check out this article.

While most dinner recipes call for using fresh pumpkin or squash, this gnocchi taps into the fall flavors and brings pumpkin purée to the dinner table. Mix it with eggs, flour and cheese and enjoy the pillowy, gnocchi perfection.

Wait, what? Pumpkin ice cream? You got it! This pumpkin spice ice cream with pumpkin puree and sweetened condensed milk is flavored with ground ginger, cloves, and nutmeg. Even better, no ice cream maker is required! 

If you are a person that only eats muffin tops, never leaves behind pie crust, and loves crunchy toppings, this is your pumpkin bread. The top is sprinkled with sugar and mini chocolate chips for a delightful crackly crust. It’s lovely for an afternoon pick-me-up with a cup of tea.

Contributor Hannah Dela Cruz says, “For this recipe, the key is to use a mature active sourdough starter. This means the starter should be at its peak, 4 to 6 hours after feeding it. This is when the starter is at its highest point (double or triple in volume) before the yeast starts to die off.”