Leftover pumpkin puree should not die in the fridge. Here are five measured, actually usable ways to finish the can this week: muffins, oatmeal, smoothies, pasta sauce stretch, and a quick pan sauce for chicken or roasted veggies.
Pantry-friendly here means swaps are welcome. Amounts are still listed so you can cook without guessing.
Yield: 5 uses · ~½ cup puree each · Time: Varies 5-25 min
Ingredients
1) Overnight oats (1 jar)
- ½ cup oats
- ½ cup milk
- ⅓ cup pumpkin
- 1 tbsp maple
- ½ tsp cinnamon
- pinch salt, stir; fridge overnight
2) Smoothie
- ½ cup pumpkin
- 1 frozen banana
- 1 cup milk
- ½ tsp cinnamon
- 1 tbsp peanut butter, blend
3) Pancake boost
- Stir ⅓ cup pumpkin + ½ tsp cinnamon into your usual batter for 6-8 pancakes; cook as usual
4) Yogurt bowl
- ¾ cup yogurt
- ⅓ cup pumpkin
- 1 tsp honey
- granola
5) Puppy-dog biscuit brush for humans, pumpkin toast
- Toast bread; mix ¼ cup pumpkin + 1 tbsp cream cheese + cinnamon; spread; drizzle honey
Steps
- Way 1, muffins: Use ¾ to 1 cup puree in your usual muffin recipe in place of some of the liquid. Add 1 tsp pumpkin pie spice. Bake as usual.
- Way 2, overnight oats: Stir 2 tbsp puree into ½ cup oats with milk, maple, and cinnamon. Chill overnight.
- Way 3, smoothie: Blend ⅓ cup puree with banana, milk, ice, and a spoon of peanut butter or yogurt.
- Way 4, savory pasta: Simmer ½ cup puree with garlic, broth, salt, and Parmesan for a quick creamy sauce. Thin with pasta water.
- Way 5, freeze flat: Portion remaining puree in ½-cup blobs on parchment, freeze, bag, and label. Future baking just got easier.
Use-what-you-have swaps
- Pie filling is too sweet, stick to plain puree
Serve / store
Opened puree keeps 5 to 7 days refrigerated. Frozen portions keep 3 months.
Write the date on the can lid with a marker the day you open it. Future you will not have to sniff-test.
Photo/Image credit: Pexels via Pexels (Pumpkin recipes) (Pexels License (free to use))
