We’ve all been there: a recipe only calls for a portion of a can of something, maybe pumpkin or tomato paste, and the remainder gets put into a container, tossed in the fridge, and promptly forgotten until it’s green and fuzzy and you’re pretty sure you know what food it started out as.
I hate wasting food, and I hate wasting money. I try to avoid both at all times.
Here’s my simple system to make sure I use all my pumpkin when I make a recipe like these delicious muffins that only calls for 1 cup.
Freeze it!
- Freeze the leftovers right away, either in one-cup portions in a storage container for future recipes, or like this in ice cube trays:
By the way, I’d freeze tomato paste in ice cube trays too OR just in a plastic baggie for future use. - If you use ice cube trays, put it right into a plastic ziploc. This way you don’t have to worry about getting pumpkin on your freezer or covering the ice cube tray with plastic wrap. You can also put it into a very full freezer:
- When the pumpkin is frozen, you just crack the cubes out of the tray and into the bag – the simplest to-do-list task you’ll do all day long.
Use it!
If you freeze your pumpkin in one-cup portions, just thaw before using on your next muffin-baking day. If you forget, you can thaw the container fairly quickly by floating it in hot water.
Pumpkin cubes are even more versatile.
- You can use them for pumpkin recipes (about 8 cubes makes a cup at my house, but you’ll have to measure your own).
- You can sub part of the oil/fat in zucchini bread without changing the flavor very much. Many people do this with applesauce, so try pumpkin next time – a lot more nutrition and fewer carbs!
- Toss a cube or two into your spaghetti sauce for pumped up nutrition.
- Mix a few cubes into a soup.
- You could even try pumpkin oatmeal (cools it down for the kids and makes orange stripes by stirring).
What else do you do with your pumpkin?
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This post is part of Kitchen Tip Tuesday at Tammy’s Recipes and Tightwad Tuesdays at Being Frugal, and the Festival of Frugality.
Great idea to freeze the leftovers. What I like to do is mix in some pumpkin into yogurt and sprinkle onto a little cinnamon, its a favorite treat at our house.
.-= Jenna @ Newlyweds´s last blog ..Pumpkin Pancakes with Pears =-.
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Katie Reply:
October 13th, 2009 at 10:10 pm
I have to try that! We eat a LOT of yogurt around here, but I’ve never once even considered pumpkin. Thank you for the idea!
Katie
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I LOVE this idea! Why haven’t I thought of it before?! I freeze all kinds of things in ice cube trays , but this one never occurred to me!
.-= Kara´s last blog ..Chicken and Bow Tie Pasta: A Family Favorite =-.
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I like to make a pudding with it. Mix a cup or so of pumpkin with one package of dry pudding mix. add some yogurt if you like. Make some whipped cream. Mix gently into the pumpkin mix. Great with gingersnaps crushed on top.
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My favorite pumpkin pie recipe – no crust! It’s quick, easy, and everyone loves it. If you are using some leftover pumpkin from the above muffins recipe, just cut the recipe in half. You can freeze the extra evap milk for the next time you are making the muffins.
1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
2 eggs
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
1/2 cup agave nectar or honey
Combine all ingredients and beat until smooth. Pour into a 9″ sprayed pie pan Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.
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Katie Reply:
October 16th, 2009 at 9:52 pm
Wow! That is so cool!
Thanks!
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Another favorite:
Spicy Pumpkin Butter
1/4 c Dark brown sugar, packed*
2 tb Sugar*
1/4 c Water*
1/2 ts Allspice
1/4 ts Ginger
1/4 ts Cloves
1/4 ts Nutmeg
1/2 ts Cinnamon
1 1/2 c Pumpkin (canned puree or make your own)
* I use 1/4 cup agave nectar in place of the sugars and water
Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in pan. Mix well; cook on high 3 minutes; stir. Add pumpkin; cook on med high 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen.
Yield: 2 cups Use as you would apple butter.
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I need one of these posts with regard to recipes that call for only egg yolks or egg whites! I am always avoiding such recipes b/c I don’t know what to do with the other part of the egg!
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cindy Reply:
October 16th, 2009 at 7:14 am
You can use the egg whites to make a delicious angel food cake. The best part of it is you can freeze the egg whites until you have enough to make the cake. Usually it takes 12-14 egg whites for the cake. The yolks can be frozen too. You need to pierce the yolk first and put them into a container. Keep track of how many you have and when you have enough, you can make a yummy pound cake. Both of these can be made adding pumpkin to them.
Cindy
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Katie Reply:
October 16th, 2009 at 10:36 pm
Goooooood one! First, you can freeze them in ice cube trays. Add a little salt or sugar to preserve it well, depending on what your final use will be (sweet or savory). Egg yolks are awesome in mayo or Caesar dressing, whites in white cakes and as a glaze on pie crusts or rolls. When I’m not sure what to do with them…it’s scrambled eggs for breakfast!
Katie
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Festival of Frugality #200: The Fireworks & Bonfires Edition | Miss Thrifty // Oct 20, 2009 at 8:03 am
[...] presents Kitchen Tip: Leftover Pumpkin System posted at Kitchen Stewardship. I really enjoy this [...]
What I’m Reading 10/23 // Oct 23, 2009 at 10:04 am
[...] Kitchen Tip: Leftover Pumpkin System @Kitchen Stewardship [...]
This is a great post, and good idea for leftover stuff in general. I am just learning to freeze stuff instead of just sticking it in the fridge to be forgotten. I am working hard to try to waste as little food as possible.
I might try throwing a few pumpkin cubes into my green smoothies. I just made one this morning with a few cubes of mashed squash and couldn’t even tell. I’m sure pumpkin would be similar. Smoothies are such a great place to hide all sorts of things that are really good for you but some pickier family members (hubbies included!) might not otherwise eat!
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My husband and I really enjoy teff hot cereal, which has slight molasses and cocoa tones to it. Lately, we’ve been adding a scoop of pumpkin, a few shakes of pumpkin pie spice, and drizzles of coconut milk and maple syrup to make a delicious, stick to your ribs, and nutritious breakfast.
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Cara Reply:
November 20th, 2009 at 1:28 am
What is “teff” hot cereal? I’m searching for a nutritious cereal that my kids won’t complain about (my autistic daughter doesn’t like the taste of soaked oatmeal w/ lemon juice … she’d rather have instant oatmeal).
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Katie Reply:
November 20th, 2009 at 3:57 pm
Cara,
Katie
I’ve never had it, but I’m guessing it’s just cooked teff (a grain) to a porridge consistency. Oatmeal soaked with whey from my HM yogurt is much less sour than that with lemon juice. MIght work better!
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~M Reply:
November 20th, 2009 at 4:05 pm
I buy the whole grain teff here but I’ve heard great things about the teff from The Teff Co.
http://www.amazon.com/Bobs-Red-Mill-24-Ounce-Packages/dp/B000EDM6BO/ref=sr_1_38?ie=UTF8&s=grocery&qid=1258747401&sr=1-38
When you cook it, it absorbs the water similar to rice or quinoa (pretty much like every grain), but it gels a bit, sort of like flax or chia. I’ve only used it to make hot cereal/porridge but I’ve heard you can make a corn-free polenta with it too.
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Katie Reply:
November 20th, 2009 at 4:32 pm
Thanks for the help, Michelle! It’s awesome to see readers helping each other out!
Katie
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Cara Reply:
November 21st, 2009 at 1:42 am
Thanks Katie and Michelle! I will look at the HM yogurt recipe (crockpot style??) to find out how to get the whey and use it instead of lemon juice. Would also love to learn how to make HM kefir. Do you give directions for this?
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Katie Reply:
November 23rd, 2009 at 12:58 am
I’ve never done milk kefir, but I have water kefir grains. (How-to here: http://www.kitchenstewardship.com/2009/09/29/an-easy-rhythm-how-to-make-water-kefir/) I’m pretty sure the directions for milk kefir are very similar and would come with your grains. (Cultures for Health is a great online ordering site.)
Best of luck!
Katie
PS- If you don’t make HM yogurt, you can get whey with storebought plain, too.
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Any ideas for a GFCF pumpkin pie crust. I tried one last year from a magazine and it bombed. I was thinking of buying gluten free gingersnaps or something crunchy … pound them to crumbs, mix in some coconut oil and press onto pie pan. Don’t know if that would work but it sounds similar to a graham cracker crust.
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Katie Reply:
November 20th, 2009 at 3:59 pm
Are oats GF? (What is CF?) If so, this sub for a graham cracker crust is AWEsome: http://www.kitchenstewardship.com/2009/06/30/recipe-connection-walnut-oat-pie-crust/
Katie
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~M Reply:
November 20th, 2009 at 4:00 pm
Oats can be certified GF. Bob’s Red Mill, Cream Hill Estates, and Lara’s Oats are three brands that make certified gf oats and variations (gf oat flour, rolled oats vs. steel cut oats.
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Cara Reply:
November 21st, 2009 at 1:52 am
“CF” is short for casein free (cows milk). It is recommended that children with autism refrain from milk products as well as gluten containing ones. I’m on the fence about that one because I am a raw milk enthusiast and the casein is quite different in raw milk compared to pasteurized. I just have to be good about not giving my daughter pasteurized ice cream , cheeses, etc (harder said then done).
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~M Reply:
November 20th, 2009 at 4:02 pm
I’ve never been a crust person, so take this recommendation as such, but my family LOVES the Impossible Cushaw/Pumpkin/Winter squash pie that I make from Fat Free Vegan. Use rice flour or another mild gf flour or an all purpose gf flour to make this.
http://blog.fatfreevegan.com/2006/10/and-answer-is.html
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Thanks Michelle for the tip
Sounds very tasty!
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Pumpkin oatmeal – awesome! That is my boys fav breakfast food and I’m always trying to think up ways to make it interesting for them!
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So I know this is old, but I am just reading it and wanted to add my favorite use for leftover pumpkin – pumpkin spice latte – yum! I usually just make with strong brewed coffee…and I don’t always bother with the frothing – although I do try to whisk it up a bit or use my immersion blender on it…
Pumpkin Spice Latte
Ingredients
2 cups half and half, whole milk reduced fat or skim milk
2 tablespoons canned pumpkin puree
1 – 2 tablespoons sugar or stevia
2 tablespoons vanilla extract, yes tablespoons
1/2 teaspoon pumpkin pie spice
1-4 shots espresso or very strong coffee
Method
1. Brew your espresso or strong coffee. If brewing strong coffee, use double the amount of grounds you would in your regular coffee.
2. Combine half and half or milk, pumpkin, sugar, and pumpkin pie spices in a small saucepan. Heat until very hot, but do not boil. Transfer to a blender or a milk frother and blend until frothy.
3. Pour 1 cup warm pumpkin milk mixture into coffee mug and add 1-4 coffee shots. Dust with more pumpkin pie spice if desired.
Makes about 1 – 2 servings.
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I have been doing this for years,good use of pumpkin for many things
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I have half a can of pumpkin in my fridge right now and have been worried it would go bad before I have time to use it! I’ll be freezing it in the morning.
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Awesome idea!
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Waste nothing!
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Tomato paste, coconut milk, broth, fresh herbs… hooray for ice cube trays!
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I freeze my vegetable purees in silicone muffin pans. Works like a charm! I have butternut squash in the freezer now! http://wp.me/p1BPh9-4z
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I did an experiment with fresh cooked pumpkin & with canned pumpkin 2 yrs ago, the canned was darker & tasted very bitter compared to fresh. Ill never use canned again!
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What a great idea..
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