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Have some pumpkin puree left in the can and wondering what to do with it? Don’t toss it! These healthy recipes with pumpkin puree include easy breakfasts, snacks, baked goods, and savory family meals to help you use every last spoonful.
As a pediatric dietitian and mom, pumpkin is one of those ingredients I always keep in my pantry. It adds natural sweetness, moisture, creaminess, and nutrition to recipes, and it works just as well in pancakes and muffins as it does in pasta and other savory meals.
And while pumpkin gets all the attention in the fall, you can absolutely use it year-round!
Recipes at a Glance
- Best for: Babies, toddlers, kids, and the whole family
- Use it in: Pancakes, waffles, oatmeal, muffins, breads, pasta, soups, smoothies, and more
- Storage: Refrigerate leftover puree for up to 5 days or freeze for up to 6 months
- Easy recipes: Several recipes below require just a handful of ingredients
- Baby-friendly: Plain pumpkin puree is naturally soft and easy to incorporate into meals for babies. Here’s everything you need to know about pumpkin for babies.
Table of Contents
- Recipes at a Glance
- What to Do With Leftover Pumpkin Puree
- A quick note about canned pumpkin puree
- Healthy Breakfast Recipes with Pumpkin Puree
- Baked Goods with Canned Pumpkin
- Savory Recipes with Pumpkin Puree
- How to Store Leftover Pumpkin Puree
- Frequently Asked Questions
- More Recipe Collections You Might Enjoy
What to Do With Leftover Pumpkin Puree
If a recipe calls for only ½ cup of pumpkin and now you’re staring at the rest of the can, you have plenty of options!
Here are some of my favorite ways to use leftover pumpkin puree:
- Breakfast: Stir it into oatmeal, overnight oats, chia pudding, pancakes, or waffles.
- Baking: Add it to muffins, breads, cookies, or snack bars.
- Smoothies: Blend a spoonful into a banana or yogurt smoothie with cinnamon.
- Yogurt: Stir pumpkin into plain Greek yogurt with a sprinkle of pumpkin pie spice.
- Pasta sauce: Pumpkin makes sauces incredibly creamy without much effort.
- Soups: Add it to blended vegetable soups for extra body and flavor.
- Baby meals: Mix it into oatmeal, yogurt, lentils, or other soft foods.
- Savory sides: Stir a few spoonfuls into mashed sweet potatoes, mashed potatoes, quinoa, or rice.
If you only have a small amount left, you don’t necessarily need another pumpkin recipe. A spoonful or two can easily disappear into foods you’re already making.
A quick note about canned pumpkin puree
- Most standard cans in the U.S. are 15 ounces (425 grams), which equals about 1¾ cups of pumpkin puree.
- Some larger cans are 29 ounces (822 grams), or roughly 3½ cups.
- Many recipes only call for ½ cup or 1 cup, which means you’ll often have some leftovers!
- Don’t toss it! Store it and use it in muffins, pasta, smoothies, pancakes, and more.
Healthy Breakfast Recipes with Pumpkin Puree
I love having options, especially in the morning! Some of these pumpkin breakfasts can be made overnight, some freeze perfectly for busy weeks, and others come together in minutes.
Pumpkin Oatmeal Pancakes
Healthy Pumpkin Waffles
Pumpkin Oatmeal
Pumpkin Baked Oatmeal
Pumpkin Chia Pudding
Pumpkin Yogurt
No Bake Pumpkin Balls
Overnight Quinoa Oats
Baked Goods with Canned Pumpkin
Pumpkin puree is especially wonderful for baking because it adds both moisture and a subtle natural sweetness.
I like to thaw in the fridge overnight and add to kids lunchboxes and school snacks.
Healthy Pumpkin Banana Bread
4 Ingredient Pumpkin Cookies
Fluffy Pumpkin Muffins
Pumpkin Oatmeal Muffins
Healthy Pumpkin Muffins
Pumpkin Oatmeal Bars (with Lentils)
Savory Recipes with Pumpkin Puree
Pumpkin puree isn’t just for sweet recipes! Adding it to savory dishes can add depth, creaminess, and a touch of earthy goodness to your recipes. It’s also a great way to boost the veggie content of your family’s meals!
Pumpkin Pasta Sauce
Pumpkin Risotto
Pumpkin Carrot Soup
One Pot Parmesan Pumpkin Quinoa
Pumpkin Pasta Bake
Hidden Veggie Pasta Sauce
Healthy Turkey Sloppy Joes
How to Store Leftover Pumpkin Puree
You will first need to scoop it out of the can and transfer into a jar or container. Store in the refrigerator for up to 5 days.
You can also freeze for up to 6 months. I personally like to freeze in 1/4-1/2 cup portions using this freezer tray. Simply thaw in the refrigerator overnight.
Note: When baking with leftover pumpkin puree, it is best to take it out of the refrigerator and bring to room temperature along with other cold ingredients, like eggs, milk, etc.
Frequently Asked Questions
Real pumpkin puree is cooked and pureed pumpkin without any added sugar or spices. The only ingredient you should see is pumpkin.
Pumpkin pie filling contains added sugar and spices.
Depending on the recipe, butternut squash puree or sweet potato puree can often work well. Just keep in mind that the moisture content and flavor may be slightly different, particularly when baking.
Once opened, transfer canned pumpkin puree to an airtight container and refrigerate. For best quality and food safety, use it within about 5 days.
Discard pumpkin puree if you notice mold, an unusual or sour odor, significant discoloration, bubbling, or another obvious change in appearance or texture. When in doubt, throw it out.
If you only have a few tablespoons left, stir it into oatmeal, yogurt, smoothies, chia pudding, pancake batter, pasta sauce, soup, or mashed sweet potatoes.
More Recipe Collections You Might Enjoy
And be sure to follow me on Instagram @ kidfriendly.meals for where I share more simple meal ideas, helpful feeding tips, and little glimpses of our family life!
