What To Make With Leftover Pumpkin Puree

Wondering what to make with leftover pumpkin puree? Whether you have a few tablespoons or half a cup left in the can, there are plenty of ways to use it. I’ve rounded up my small batch pumpkin recipes by the amount of puree each needs, from cookies and muffins to cakes and no-bake desserts. I’ll also show you how to store and freeze leftover pumpkin puree so none of it goes to waste.

One thing I’ve learned from baking small batch desserts is that a 15-ounce can of pumpkin puree goes a long way (unless you’re making extra batches of my cinnamon swirl pumpkin bread!).

Most of my recipes only need 1/4 to 1/2 cup, which means I almost always have some left in the can. But since I’m usually testing multiple recipes, I’ve learned to plan my baking around using the whole can. I know that’s not how most of you bake, though! 🙂

And if you’re not ready to bake something else, leftover pumpkin puree stores and freezes beautifully.

How To Store Leftover Pumpkin Puree

A 15-ounce can of pumpkin puree contains approximately 1¾ cups. I prefer Libby’s 100% Pure Pumpkin for baking because I’ve found it has a consistently thick texture. Some other brands can be more watery, which can make a difference in small batch recipes.

Once opened, transfer leftover pumpkin to an airtight container and refrigerate for up to 3 to 4 days. Don’t store it in the opened can. And be sure you’re using pure pumpkin puree, not pumpkin pie filling.

How To Freeze Pumpkin Puree

Pumpkin puree freezes well for up to 3 months. I like to portion it before freezing so I can thaw only what I need for a recipe. There are two easy ways to do it.

• In a Freezer Bag — Spoon the leftover pumpkin into a freezer-safe bag. Press out as much air as possible, seal, and flatten into an even layer. Label with the amount and date, then lay flat in the freezer. The thin layer saves space and thaws faster.
• In Pre-Measured Portions — For smaller amounts, I use my Souper Cubes tray. Each well holds 2 tablespoons, making it easy to freeze just enough for a small batch recipe. Fill the wells, slide on the lid, and freeze until solid. Pop out only the portions you need when you’re ready to thaw them.

How to Thaw Frozen Pumpkin Puree

Thaw frozen pumpkin puree in the refrigerator. Smaller portions will be ready sooner than a full bag. Don’t be surprised if the pumpkin looks watery after thawing. Freezing can cause some of the liquid to separate from the puree. I like to spoon it into a fine-mesh strainer lined with a paper towel and let the excess water drain away.

The goal isn’t to dry out the pumpkin. You just want to bring it back to roughly the same thick consistency it had when you opened the can. This is especially helpful for baked goods, where extra moisture can affect the final texture.

With your leftover pumpkin ready to use, let’s find a recipe that matches the amount you have!

Recipes Using 1/4 Cup Pumpkin Puree

Recipes Using 5 to 6 Tablespoons of Pumpkin Puree

Recipes Using 1/2 Cup or More Pumpkin Puree

No-Bake Recipes Using Leftover Pumpkin