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How to Store and Use Leftover Pumpkin Puree (75+ Recipes!)

Fun fact: A 15 ounce can of pumpkin puree equals 1 and 3/4 cups.

Want to know what the average pumpkin recipe calls for? Not 1 and 3/4 cups.

You know where that leaves us? With a whole lot of random leftover pumpkin puree.

Don't know what to do with that leftover pumpkin puree? This post will tell you how to store it and give you recipes to use up every last drop!

Don’t worry, friends. I know the situation seems dire, but there’s no need to panic. Today, I’m going to share with you some tips on storing leftover pumpkin puree and over 75 recipes that will help you use every last drop of that Autumn gold.

First, storing your leftovers. Never, ever store your leftovers in the can. Always place them in a glass or plastic container with a lid. Refrigerated leftover pumpkin puree will last about a week. Some of the liquid will separate, but you can just stir it right back in before using.

You can also freeze pumpkin puree in freezer safe containers or heavy duty plastic bags. The puree will last for several months. Simply thaw overnight in the refrigerator or in a bowl of cold water.

Okay, now that you know how to store your leftovers, let’s find out how to use them up! Below is a variety of recipes you can mix and match to use up the entire can. For instance, try The Law Student’s Wife Pumpkin Parfaits with Noshing with the Noland’s Pumpkin Pecan Muffins.


Or you can have pumpkin for breakfast, snack, dinner, and dessert with a combination of Barbara Bakes’ Whole Wheat Pumpkin Waffles, my White Chocolate Pretzel Pumpkin Cookies, Nosh and Nourish’s Autumn Harvest Chili, and With Food and Love’s Dark Chocolate Sea Salt Cookies.


Whether you need to use a cup or just a few Tablespoons, there’s a recipe on this list for you! Have fun mix and matching your way to pumpkin heaven!

Recipes that Use Less than 1/4 Cup Pumpkin Puree

Single-Serving-Pumpkin-Chocolate-Chip-Cookie-1 tablespoon

Single Serving Pumpkin Chocolate Chip Cookie from Chocolate Moosey

Coffee Shop Pumpkin Spice Syrup from Savvy Eats

Pumpkin Martini from Karen’s Kitchen Stories

Homemade Pumpkin Pie Creamer  from 52 Kitchen Adventures

Microwave Pumpkin Oatmeal Cookie for One from Fannetastic Food

Homemade Pumpkin Spice Latte from Farmgirl Gourmet

Pumpkin Spice White Russian from The Kitchen is My Playground

Pumpkin Spice Coffee Creamer from Heather’s French Press

Easy Pumpkin Praline Danish from Oh Sweet Basil

Spiced Pumpkin Popcorn from Clark’s Condensed

Pumpkin Pie Hot Chata from Simply Sated

Recipes that Use 1/4 Cup of Pumpkin Puree


No Bake Mini Pumpkin Cheesecake from Spoonful of Flavor

Pumpkin Chai Hot Buttered Rum from The Frugal Foodie Momma

Gluten Free Pumpkin Oatmeal Pancakes from One Creative Mommy

Pumpkin Cheddar Pancakes with Rosemary from An Edible Mosaic

Pumpkin Pie French Toast from The Domestic Front

Dark Chocolate Pumpkin Truffles from Smile Sandwich

Pumpkin Cannolis from Chocolate Moosey

Overnight Pumpkin Cheesecake French Toast Casserole from Julie’s Eats and Treats

Gluten Free Pumpkin Swirl Crumb Cake from Cupcakes and Kale Chips

Recipes that use 6 Tablespoons Pumpkin Puree


Pumpkin Cookies with Coconut Cream and White Chocolate from Food, Faith, Fitness

Biscoff Pumpkin Pie Cookie Cups from Lemons for Lulu

Pumpkin Spice Butter from The View From Great Island

Recipes that Use 1/3 Cup Pumpkin Puree

pumpkin caramel monkey bread 1:3

Pumpkin Caramel Monkey Bread Muffins from Dinners, Dishes, and Desserts

Autumn Harvest Chili from Nosh and Nourish

Chewy Pumpkin Chocolate Chip Cookies from Dinners, Dishes, and Desserts

Paleo Pumpkin Spice Latte from Seasonal and Savory

Chocolate Chip Protein Pumpkin Pancakes from Lexi’s Clean Kitchen

Grain Free Dark Chocolate Sea Salt Pumpkin Cookies from With Food + Love

Pumpkin Walnut Granola from Call Me PMC

Pumpkin Tres Leches Cake from Flavor Mosaic

Recipes that use 1/2 Cup Pumpkin Puree

pumpkin spice bites running to kitchen 1:2cup

Pumpkin Spice Chocolate Chip Bites from Running to the Kitchen

Maple Pumpkin Granola from Overtime Cook

Pumpkin Bread with Cinnamon Walnut Swirl from Poet in the Pantry

Pumpkin Chai French Toast from The Healthy Maven

Whole Wheat Pumpkin Rolls from girlichef

Spiced Pumpkin Rum Flan from girlichef

Pumpkin Swirl Brownies from Dessert Now, Dinner Later

Make Ahead Pumpkin French Toast Casserole from Very Culinary

Pumpkin Pie Bites from Cooking on the Front Burner

Maple Pumpkin Scones from Amy’s Healthy Baking

Pumpkin Pie Milkshake from Mom on Timeout

Pumpkin Brulee from Amy’s Healthy Baking


Flourless Healthy Pumpkin Chocolate Chip Cookies from Chelsea’s Messy Apron

Pumpkin Cheesecake Dip from Wonky Wonderful

Pumpkin Buttercream Frosting from Wine and Glue

Pumpkin Banana Bran Muffins from American Heritage Cooking

Crock Pot Overnight Pumpkin Steel Cut Oatmeal from Kitchen Treaty

Pumpkin Pie Protein Smoothie from The Lemon Bowl

Pumpkin Spice Hi Hat Cupcakes from Beyond Frosting

Fudgy Gluten Free Pumpkin Brownies from Around My Family Table

Chocolate Pumpkin Layer Cake from Gotta Get Baked

Recipes that use 2/3 Cup Pumpkin Puree


Soft Batch Chocolate Pumpkin Cookies from Lemon Tree Dwelling

No Churn Pumpkin Pie Ice Cream from Like Mother, Like Daughter

Healthy Pumpkin Banana Oatmeal Breakfast Bake (Gluten Free) from Keep it Sweet Desserts

Easy Pumpkin Roll from Yummy Healthy Easy

Recipes that use 3/4 Cup Pumpkin Puree


Pumpkin Pull Apart Bread from Growing Up Gabel

Easier Than Pie Creamy Pumpkin Pie from Foodologie

Pumpkin Pie Snickerdoodles from Mom on Timeout

Pumpkin Ginger Bars with Maple Glaze from Mom on Timeout

Whole Wheat Pumpkin Waffles from Barbara Bakes

Pumpkin Cookies with Cinnamon Glaze from Life, Love, and Sugar

Pumpkin Cranberry Coffee Wreath from Crumb

Pumpkin Parfaits with Coconut Whipped Cream from The Law Student’s Wife

Pumpkin Spice Latte Cookies from The Law Student’s Wife

Recipes that Use 1 Cup Pumpkin Puree

Creamy Pumpkin Pasta from Oh Sweet Basil

Gluten Free Pumpkin 7 Layer Bars from NeighborFood

Pasta with Pumpkin Poblano Cream Sauce from The Domestic Front

Slow Cooker Pumpkin Pecan Spice Cake from All Day I Dream About Food

Pumpkin Ale Cupcakes with Streusel Cream Cheese Frosting from Snappy Gourmet

Sticky Pumpkin Spice Gingerbread Cake from Crumb

Pumpkin Pecan Muffins from Noshing with the Nolands

Nutella Filled Pumpkin Spice Muffins from I Heart Eating

Whole Wheat Pumpkin Spice Latte Muffins from Cookin Canuck

Pumpkin Spice Buttermilk Waffles from Renee’s Kitchen Adventures

Pumpkin Streusel Donuts from The Corner Kitchen Blog

Grain Free Almond Butter Pumpkin Bars from The Roasted Root

Marshmallow Oreo Fudge Cake from Back for Seconds

Pumpkin Bread with Salted Pepitas from spabettie

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Leave a Comment

  • happyvalleychow October 11, 2014, 4:43 PM

    Thanks for all the fantastic pumpkin recipes, great stuff!

    Happy Blogging!
    Happy Valley Chow

  • Nancy October 14, 2014, 1:49 PM

    I love your “How to Store and Use Leftover X” posts, Courtney. They are so incredibly useful! I gotta pin this one because I ALWAYS have a few tablespoons of pumpkin left over (why in the heck can’t pumpkin recipes just use the whole dang can?!).

    • Courtney @ Neighborfood October 14, 2014, 10:00 PM

      Agreed! I hate throwing away those last bits of pumpkin too. And now I won’t since I know they can be turned into lattes. 🙂

  • Athletic Avocado October 14, 2014, 4:59 PM

    amazing roundup! who knew you could do so many things with pumpkin!!!

  • Melinda Shriner October 21, 2016, 12:41 PM

    How long will pumpkin dip keep refrigerated? Can it be frozen? Thanks!

    • Courtney October 22, 2016, 4:17 PM

      I’ve never made or tried to freeze pumpkin dip before, so I’m really not sure. I think refrigerated it would probably last 5ish days. Not sure about freezing though, sorry!

  • Caroline October 31, 2017, 8:17 AM

    thanks for the recipe ideas. Thanks to you, I could use the pumpkins of the garden. By cons, I make pumpkin puree myself! I wish you a happy halloween!

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