What To Do With Leftover Pumpkin
Come October and suddenly pumpkin everything becomes all the rage! Pumpkin spice drinks and sweets, pumpkins on sweaters, pumpkin decor, and even real carved pumpkins.
If you are one of many who are in the tradition of picking up several real pumpkins in seasonal cheer, but also dislike wasting leftover pumpkin, then this article is for you!
One of the easiest ways to use leftover pumpkin is to roast and puree the pumpkin. If you’re a fan of pumpkin, then you’re sure to easily find pumpkin flavored recipes to use up the homemade pumpkin puree. However, even if you’re not a fan of pumpkin, or if a family member is hesitant, there are still ways to incorporate pumpkin puree into non-pumpkin cooking.
Read on to find out how to make and store your own homemade pumpkin puree, and for 2 of our favorite easy pumpkin recipes.
How to Make Pumpkin Puree
- Wash and cut your pumpkin in half. Remove any seeds.
- Roast pumpkin halves, rind-side down, on a lightly greased baking tray for 40 minutes to an hour or until the pumpkin flesh starts to separate from the rind and a fork can easily pierce it.
- Cool pumpkins, and scoop out the flesh into a food processor.
- Blend until smooth.
How to Store Pumpkin Puree
You can store your pumpkin puree in an air-tight container in the fridge for 3 days.
To make it last longer, portion out tablespoons of puree onto a baking sheet and freeze the dollops. Once frozen, you can store all the dollops into a jar or an air-tight bag for up to 3 months in the freezer.
How to use Pumpkin Puree
Pumpkin puree is actually pretty versatile. It can be used as a substitute for oil in baking and you can also hide it in pasta sauce!
Substitute for Oil in Baking
You can substitute oil for the pumpkin puree in a 1:1 ratio. However, know that the more oil required, the more likely that the result of the baked good will retain some pumpkin flavor. It’s not a lot, but it will be there. Also, keep in mind that pumpkin is naturally moist, so if the recipe also calls for some liquid, we would recommend cutting back a little liquid.
That said, below are two pumpkin-flavored recipes to make the most of leftover pumpkin!
Whipped Pumpkin Cream Cheese
We recommend dunking some fresh-cut apples or graham crackers in the following recipe!
- 8 oz cream cheese, room temp
- 2 Tbsp brown sugar
- 1/2 Cup pumpkin puree
- 1 Tbsp pumpkin spice
- Combine pumpkin puree, pumpkin spice, and brown sugar.
- Cream the cream cheese in a bowl by itself, then add the pumpkin mixture and combine until homogenous.
Original recipe from AllRecipes
- 1 cup pumpkin puree
- 1 ½ cup milk
- 1 egg
- 2 cups flour
- 3 Tbsp brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- In a medium bowl, combine the milk, pumpkin, egg, oil and vinegar.
- With a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.
- Make a well in the middle of the flour and stir the pumpkin mixture in just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.