Ever wonder what to do with leftover pumpkin puree? I know you've found a great recipe online that uses only ½ a cup of pumpkin and thought what can I do with the rest?
I hate seeing food go to waste, so I have rounded up this great collection of gluten free recipes that all use less than a full can of pumpkin puree, so you can put your leftovers to good use. Plus I've included storage instructions in case you want to save your pumpkin puree for another time, as well as a recipe for making your own homemade pumpkin puree which is so easy (and my son says better than the canned stuff).
- What is pumpkin puree?
- Where to buy pumpkin puree
- Pumpkin Breakfast Recipes
- Pumpkin Banana Muffins
- Gluten Free Pumpkin Pecan Pancakes
- Gluten Free Pumpkin Muffins
- Gluten Free Pumpkin Pecan Waffles
- Pumpkin Baked Oats without Eggs
- Gluten Free Pumpkin Spice Donuts (Dairy Free Option)
- Gluten Free Pumpkin Scones
- Savory Pumpkin Recipes
- Pumpkin Risotto with Bacon
- Pumpkin Shaped Cheese Ball
- Pumpkin Risotto with Shrimp
- Gluten Free Pumpkin Yeast Bread
- Soft Gluten Free Pumpkin Dinner Rolls
- Gluten Free Pumpkin Desserts
- Gluten Free Pumpkin Cake
- Pumpkin Coffee Cake
- Gluten Free Banana Pumpkin Bread
- Gluten Free Pumpkin Oatmeal Cream Pies
- Pumpkin Bread with Cream Cheese Frosting
- Gluten Free Pumpkin Pecan Pie
- Pumpkin Creme Brulee
- Gluten Free Pumpkin Chocolate Chip Cookies
- Chocolate Pumpkin Pie
- Gluten Free Pumpkin Cookies
- Fluffy Gluten Free Pumpkin Cupcakes
- Keto Pumpkin Brownies
- No Bake Recipes
- Pumpkin Chai Ice Cream
- Pumpkin Cookie Dough Bites
- Pumpkin Chia Seed Pudding
- Edible Pumpkin Cookie Dough
- Vegan Pumpkin Pie Fudge
- Snack Recipes
- Pumpkin Granola Bars (VG + GF)
- Healthy Pumpkin Granola
- Drink Recipes
- Peanut Butter Pumpkin Smoothie
- Pumpkin RumChata Martini
- Skinny Pumpkin Spice Latte
- How to Make Pumpkin Puree
What is pumpkin puree?
Pumpkin puree is made up of cooked pie pumpkins that have been pureed. It has no other ingredients and is naturally gluten free.
Where to buy pumpkin puree
You'll find cans of pumpkin puree in every grocery store in the US. They will normally be shelved with the pie fillings. Take care to get pumpkin puree instead of pumpkin pie filling as they are normally shelved together and look very similar.
A 15oz can of pumpkin puree holds 1 ¾ cups.
When you have a partial can, move the leftover pumpkin to an airtight container and store it in the refrigerator. It will last about 5-7 days. The color may change slightly (a little darker and less vibrant orange), but as long as the smell is good and it has remained refrigerated it will be fine.
Yes, right after use place the leftover pumpkin into a freezer safe bag or container. Store for up to a year. Thaw overnight in the refrigerator before use.
Pumpkin Breakfast Recipes
Welcome to our delightful collection of pumpkin breakfast recipes that will infuse your mornings with the warm and cozy flavors of fall. Whether you're looking for a quick weekday breakfast or a leisurely weekend brunch, these recipes will awaken your taste buds and make every morning feel like a harvest celebration.
Savory Pumpkin Recipes
Get ready to elevate your culinary game with our mouthwatering collection of savory pumpkin recipes that'll have you rethinking everything you thought you knew about this versatile gourd. These recipes will add a twist to your weeknight dinners, these recipes will have you falling for pumpkin in a whole new way.
Gluten Free Pumpkin Desserts
Indulge your sweet tooth without the gluten guilt with our scrumptious collection of gluten-free pumpkin desserts. We've whipped up a lineup of treats that are not only bursting with that beloved pumpkin spice flavor but are also friendly to those with dietary restrictions.
No Bake Recipes
How to Make Pumpkin Puree
- Baking Sheet
- Aluminum Foil
- 2-3 Pie Pumpkins
- Preheat the oven to 400 degrees. Line a large baking sheet with aluminum foil.
- Remove the stems from your pie pumpkins.
- Cut the pumpkin in half and use a spoon to scoop out the stringy center and seeds.
- Place the pumpkin halves with the cut side down on your lined baking sheet.
- Bake in the preheated oven for about 45 minutes or until you can easily pierce the outside of the pumpkin with a fork.
- Remove from the oven. Once cool enough to touch, peel the skins off. They should be easy to remove.
- Place the cooked pumpkin pieces into a large bowl and puree them with an immersion blender. If you don't have an immersion blender, you can also use a food processor or high speed blender.
- Transfer the pumpkin puree to storage containers. Refrigerate for up to 7 days or freeze for up to 1 year.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.