Do you have some leftover pumpkin puree and need a few ideas for how to use it? This collection of recipes with pumpkin puree is sure to inspire you and help you to enjoy the sweet and savory side of this amazingly fall squash.
Pumpkin is one of the few plants that has groupies. Aside from avocado, of course.
And, TNNers, I am a hardcore pumpkin groupie. Each year, I look forward to the calendar flipping to to September so I can start baking all the pumpkin things without the judgy side-eye from my summer-lovin’ family and friends. And then I don’t stop until January….
If you flip through the pages of The Natural Nurturer, you will see that I have oodles of pumpkin puree recipes that celebrate both the sweet and savory side of this seasonal squash. It is amazing in so many recipes and I have found that having a can of pumpkin puree in cupboard can make veggie-loading so many meals extra easy!
All of these pumpkin puree-loaded recipes are easy to make and family-friendly. They are a mix of sweet + savory recipes, so you can enjoy pumpkin in all the meals!
Difference between pumpkin puree and pumpkin pie filling
It can be hard to tell when you are in a hurry at the grocery store and glancing at cans, but there is a big difference between pumpkin puree and pumpkin pie filling. While they will likely be labeled differently, they can look very similar. To be sure of if you are buying pumpkin puree verse pumpkin pie filling, be sure to turn the can over and look at the ingredients.
Pumpkin puree is just cooked, peeled, and puree pumpkin. No added sugar or spices. It can be used in both sweet and savory pumpkin recipes. The ingredients on a pumpkin puree can should read just that: pumpkin. That is it.
Pumpkin pie filling will have the addition of those warm fall spices (cinnamon, nutmeg, all spice) and often added sugar. It is meant to make baking a pumpkin pie that much easier. And while all of that is great, it is less versatile than simple pumpkin puree. Since it has added spices and sugar, any recipe on this list will need to adjusted so that the sweetness and flavors are not over powering. And I would not suggest using pumpkin pie filling in any savory pumpkin recipes.
Where to find pumpkin puree
Canned pumpkin puree is something but I almost always have on hand for easily veggie-loading recipes. I kind of hoard it in the fall when it is easier to find since it can be saved for months or even years to come and makes adding a heathy orange plant to a recipe so simple.
I usually find canned pumpkin puree in most grocery stores here in the United States. Where each store keeps them can vary depending on their layout. But here are a few spots to look for pumpkin puree before asking a grocery store employee for help…
- with canned vegetables
- in the baking section during fall and into winter
- with the dog food. Weird, but true. Lots of people add orange vegetable puree to to their dog’s food and so some grocery stores keep it there. I also find butternut squash puree and sweet potato puree there too. Usually it is the same stuff you eat, just in a different section. Of course, double check to make sure what you are grabbing is meant for human consumption.
Easy substitutes for pumpkin puree
I find that replacing pumpkin puree with butternut squash puree or even sweet potato puree is successful in most recipes. It might change the flavor of a recipe slightly but subbing in sweet potato and/or butternut squash in these pumpkin puree recipes allows you to enjoy these recipes all year long…even when pumpkin puree is hard to find.
How to store leftover pumpkin puree
Ah yes. It happens to us all. We open a can of pumpkin puree for one recipe and then are left with some pumpkin puree and no ideas.
Well, one idea is to dive into cooking up another one of these pumpkin puree recipes. However, you can also easily store it for future recipes.
Fridge: Transfer pumpkin puree out of the can and into a mason jar or another air tight container. Store in the fridge for about 5 days.
Freezer: Transfer pumpkin puree to a freezer safe container that is also air tight. Place and freezer and enjoy for up to 6 months. To thaw, place frozen pumpkin puree in fridge over night or on the counter for a few hours until thawed.
Fluffy & Filling Pumpkin Protein Muffins
Pumpkin Baked Oatmeal
Instant Pot Pumpkin Chili
Healthier One-Bowl Pumpkin Brownies
Breakfast Pumpkin Soufflé
Vegan Pumpkin Waffles
Copycat Harry Potter Pumpkin Juice
Pumpkin Chia Seed Pudding
Pumpkin Pasta Sauce
Vegan Pumpkin Muffins
Pumpkin Pie Smoothie
Vegan Peanut Butter Pumpkin Cookies
Savory Pumpkin Soup
Gluten Free Pumpkin Gingerbread Muffins
Oatmeal Pumpkin Cookies
10+ Delicious Recipes with Pumpkin Puree: Pumpkin Baked Oatmeal
- olive oil or avocado oil for greasing
- 2 cups rolled oats use certified gluten free if needed
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pumpkin puree not pumpkin pie filling
- 1 1/4 cup milk of choice this works great with almond milk if dairy-free needed
- 2 large eggs can sub flax eggs to make egg-free
- 2 teaspoons vanilla
- 1/3 cup maple syrup or honey
- chocolate chips, nuts, raisins or topping of choice. optional
- Preheat the oven to 375℉ degrees. Grease a 8×8 baking dish with oil.
- In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
- Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine.
- Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
- Let cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Love ALLLLL the pumpkin!!
I made these cookies yesterday, and this recipe is a winner! I substituted pumpkin pie spice blend for the cinnamon and nutmeg. Thanks for the recipe. I will be making these again, for sure.
I’m so glad! I love that recipe too!
M Kathryn Bruning
The pumpkin baked oatmeal was delicious as a warm comfort food. I felt healthy eating it. I added vegan chocolate chips and slivered almonds to the top when I baked it and it was just the “sweet” I needed. The recipe itself is not sweet so it is wonderful for breakfast on this fall morning. I’ve shared it with my family chat group and today I am making the pumpkin gingerbread muffins and if they are as good out of the oven as the batter, I will be making it again and again.
So glad to hear all of that! Thank you for sharing!