Whether you’re in the canned or home-pureed pumpkin camp, sometimes you have just a little bit of pumpkin puree left over after a recipe. It’s too sad to waste even a half cup, especially if you took the time to roast your own, but sometimes it’s too difficult to think of ways to use every little bit of leftover vegetable that lands in your fridge.
When it comes to pumpkin, I got you covered. Here are 20 ideas that will use up a half cup of pumpkin (some can adapt to a bit less or more):
1. Stir into warm oatmeal with some cinnamon or pumpkin pie spice, a tablespoon at a time and taste as you go.
2. Make an 8×8 dish of Pumpkin Pie Baked Oatmeal.
3. Pumpkin smoothies – try Shaina’s recipe or just toss the pumpkin into any smoothie.
4. Freeze it for later – start a container or bag and add your random half cups until you have enough for a whole recipe.
6. Add to spaghetti sauce or any red sauce, boosting the veggies without changing the taste hardly at all.
7. Stir into a chicken broth based soup, like this cabbage soup (but you could add it to many soups and get away with it).
8. Make a single batch of granola and add the pumpkin to the liquid mixture. You can cut down a little on the fat or water, but this recipe can also handle the extra pumpkin without getting too crazy.
9. Stir a tablespoon at a time into homemade yogurt; add cinnamon for a nice touch. You might not even need sweetener with this, mmmm….
10. Use in place of half cup of fat in many muffin and quick bread recipes. Not that fat is bad for you, but veggies are always good, and definitely better than the added carbs of subbing applesauce for the fat.
12. Bake a batch of grain-free pumpkin muffins from Healthy Snacks to Go.
13. Add to homemade popsicles along with orange juice and coconut milk like this.
15. Stir into black bean soup. (Guessing any pureed soup more than 6 cups would hide a half cup pumpkin without anyone even noticing. I love my immersion blender (at Amazon) for pureeing both pumpkins and soup.)
16. Beef stew will also hide a half cup of orange vegetable without a problem.
17. Whisk it into a creamy stir fry or alfredo sauce.
18. Add it to another can for 2.5 batches (barely enough for a hungry family of 4) of my awesome grain-free pumpkin pancakes (can be made with wheat flour or sourdough too) OR stick it in some grain-free banana pancakes in place of 1 banana. (PS – if you’re low on pumpkin by just a bit for the pumpkin pancakes, you can add a half or whole banana and you don’t even taste it.)
19. Make 4 mugs of this pumpkin spice latte.
20. Use in the pumpkin pie version of my Tropical Grain-Free Porridge made with coconut flour (recipe found in The Healthy Breakfast Book, on sale for 25% off with the code BUSYBREAKFAST through the end of October!)
Check out all of Kitchen Stewardship’s other pumpkin recipes:
- Easy Gluten-Free Pumpkin Muffins (also egg, dairy, corn, soy and nut free!)
- Pumpkin Pie Baked Oatmeal
- “No Cans”, Healthy Pumpkin Pie
- One-Bowl Healthy Pumpkin Muffins or Bread
- Soaked Healthy Pumpkin Muffins
- Healthy, Easy Pumpkin Cookies
- Orange Vegetable Pancakes
- Secret Cabbage Soup
- Simple Soaked Gluten-Free Squash Cookies (but you could use any orange vegetable puree)
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