What To Do With Leftover Pumpkin Pie Filling (20 Best Recipes)
When the season of autumn arrives, I must confess that I go a bit crazy with the pumpkin treats. And after a few weeks of baking, I’m frequently left wondering what to do with the leftover pumpkin pie filling I’ve collected. Would you like to save this recipe? If you provide your your address here, we’ll send you the recipe right to your inbox! After all, the majority of pumpkin pie recipes you’ll come across expressly ask for pumpkin puree rather than pumpkin pie filling! So, what is a baker to do in this situation?
Alternatively, you may find that you enjoy them so much that you open a fresh can simply to try them out!
Let’s get this party started!
1. Pumpkin Pie Bars Recipe
It’s no secret that when autumn arrives, I go a bit wild with the pumpkin treats. And after a few weeks of baking, I’m frequently left wondering what to do with the extra pumpkin pie filling I’ve made. Trying to remember where you put that recipe? If you provide your email address here, we’ll give you the recipe right away! Because after all, the vast majority of pumpkin pie recipes you’ll come across call for pumpkin puree rather than pumpkin pie filling! Consequently, what is the best course of action for a baker?
Another possibility is that you may enjoy them so much that you will open a fresh can simply to sample them!
Come on, let’s do it!
2. Pumpkin Pie Magic Cake
If you’ve never prepared a magic three-layer custard cake before, I strongly advise you to get in the kitchen as soon as possible. Each time it is released, it is a source of great joy! As soon as you’ve witnessed the miracle, you’ll want to try this fantastic pumpkin variant. Pumpkin pie filling and a package of spiced cake mix are two of the only five ingredients needed for this recipe. When you remove the cake from the oven after almost an hour, you’ll be left with a gorgeous light sponge on top and a heavenly custard-like foundation.
If you provide your your address here, we’ll send you the recipe right to your inbox!
3. The Best Pumpkin Bread
Make a trip to the kitchen as soon as possible if you’ve never prepared a magic three-layer custard cake before! Each time it is released, it is a source of great joy! Now that you’ve witnessed the miracle, it’s time to taste this amazing pumpkin variant. Pumpkin pie filling and a package of spiced cake mix are two of the only five items you’ll need.
After nearly an hour in the oven, you’ll be left with a wonderful light sponge on top and a delectable custard-like foundation on which to serve. Trying to remember where you put that recipe? If you provide your email address here, we’ll give you the recipe right away!
4. Pumpkin Cheesecake Recipe
When it comes to serving pumpkin pie, one thing I’ve observed is that most people want a generous amount of whipped cream on top. The pumpkin tastes and general consistency may be overwhelming, so it’s wonderful to have something creamy and light to cut through it. Pumpkin cheesecake could be the greatest solution in this situation! Yes, I’m a little obsessed with cheesecake, and I believe it to be the panacea for all of life’s problems. It still has all of the same amazing flavors, but it has a nice creaminess to it that makes the whole dish lighter and more refreshing.
5. Cinnamon-Sugar Spiced Pumpkin Pie Donuts
Baked donuts are a delicious and unique little breakfast treat. They’re adorable, delectably sweet, and utterly delicate. To make this, you’ll need somedonut baking molds, which are really affordable and well worth the investment. Seriously, after you see how lovely they are, you’ll want to make everything in the shape of a doughnut. If you wanted to make a sheet cake out of this recipe, you could easily do so. However, I believe the doughnuts to be far superior.
6. Glazed Pumpkin Hand Pies
Similar to the original recipe, these little pies are really simple to make and can be filled with a variety of interesting ingredients depending on your mood. It goes without saying that we’re talking about pumpkin today, and the filling for this recipe is a simple combination of pumpkin pie filling, brown and white sugar, and a few extra spices. Make your own pie dough if you want to be a little more experimental with your baking. However, if you’re in a hurry – or simply don’t have the patience for it, which I completely understand — you may substitute store-bought ingredients.
7. Pumpkin Crisp
Similar to the original recipe, these little pies are incredibly simple to create and can be filled with a variety of different flavors depending on your mood. It goes without saying that we’re talking about pumpkin today, and the filling for this recipe is a simple combination of pumpkin pie filling, brown and white sugar, and a few more spices. Make your own pie dough if you want to be a little more adventurous with it. However, if you’re in a hurry – or simply don’t have the patience for it, which I completely understand — feel free to utilize store-bought ingredients rather than making your own.
8. Pumpkin Pie Cookies
To avoid seeming repetitive, this recipe is quite simple and can be adapted to include any number of interesting fillings. The key to keeping things nice and tidy is to avoid overfilling them, which can be difficult because you’ll want as much flavor as possible in them! You’ll get buttery, delicate cookies if you’re patient with the dough when mixing it. That means you won’t have to rely on the filling to keep you wet, and you can just enjoy the flavor.
9. Mini-Pumpkin Pies
I’d want to share a little secret with you. I usually have a few of those mini-frozen pie crusts on hand in case I need to make a quick pie. Whether you’re having a rainy day or need a fast last-minute treat, these are perfect.
You can make a delectable little dessert in no time by combining some jam or custard mix with a few other ingredients. If you happen to have some leftover pumpkin pie filling, there’s no better way to use it up than in these adorable tiny cupcakes.
10. Pumpkin Pie Milkshake
Is it okay if I tell you something? I have a supply of those mini-frozen pie crusts on hand at all times. Perfect on a rainy day or as a last-minute treat, they’re easy to make and delicious! You can make a nice little treat in no time by combining some jam or custard mix with the dough. If you happen to have some leftover pumpkin pie filling, there’s no better way to use it up than in these adorable mini cupcakes.
11. Pumpkin Pie Crescents
Is it okay if I tell you a little secret? I have a stash of those mini-frozen pie crusts in the freezer at all times. Perfect on a rainy day or as a last-minute treat, they’re very easy to make. You can make a nice little treat in no time by combining some jam or basic custard mix. If you happen to have some leftover pumpkin pie filling, there’s no better way to use it up than in these adorable tiny cupcakes.
12. Pumpkin Pie S’mores
Can I share a little secret with you? I usually have a supply of those mini-frozen pie crusts on hand. They’re perfect for a rainy day or as a fast last-minute treat. Add some jam or a basic custard mix and you’ll have a delectable little treat in no time! If you happen to have some leftover pumpkin pie filling, there’s no better way to use it up than in these adorable little treats.
13. Pumpkin Pie
Without having at least one pumpkin pie recipe in the mix, I couldn’t get through an entire list of pumpkin pie filling recipes! Despite the fact that you may have extra filling, there’s nothing that says you can’t simply bake another pie. I appreciate that this recipe calls for evaporated milk, which provides a rich, creamy finish with a hint of caramel flavor.
14. Easy Pumpkin Pie Fudge
For those who enjoy pumpkin spice but don’t always want to bake a pie or bake a loaf of pumpkin bread, this fudge recipe is the ideal compromise. It will only take you about a half-hour to put this recipe together, and then you will have velvety, spicy fudge to munch on for as long as your willpower allows you to! White chocolate lends a creamy smoothness to this recipe, which is not too sweet thanks to the use of evaporated milk instead of the sweeter condensed milk.
15. Pumpkin Roll Recipe
If you’ve ever attempted to make this type of cake, you’ll understand how difficult it may be. To get it rolled out of the oven as soon as it comes out of the oven will necessitate some quick thinking. Even in such case, it has the potential to break. Make careful to roll the cake in a wet cloth that has been coated with powdered sugar before allowing it to cool fully. After around 20 minutes, carefully unroll and fill the bag. Then, wrap it back up and leave it aside to dry completely.
16. Pumpkin Pie Dip
Although I enjoy chips and salsa as much as the next person, as well as a fantastic spinach and artichoke dip, I’m naturally drawn to the sweet end of the table. And there’s nothing better than a huge bowl of sweet dip, such as this spicy pumpkin recipe, to accompany your meal.
Normally, you’d anticipate this to be a filling that’s nearly cheesecake-like in texture, with cream cheese as the basis. Instead, it’s made with Greek yogurt and Cool Whip, which makes it a bit lighter.
17. Pumpkin Pie Pancakes
When I have the opportunity, I nearly always make banana pancakes, but they have been on my mind ever since I first tried them. Because of the beaten egg whites that are delicately folded in at the end, they’re not only deliciously flavored, but they’re also incredibly light and fluffy. I recommend that you make extras of this recipe and freeze them for later use because when the desire strikes, it’s a monster!
18. Pumpkin Spice French Toast
As soon as I’m not daydreaming about pumpkin pie pancakes, my thoughts immediately turn to this delectable French toast dish! To make the custard, whisk together the eggs, milk, pumpkin pie filling, vanilla, and salt in a large mixing bowl. When the sauce is smooth, soak the bread in it well to ensure that it absorbs as much flavor as possible. I like to make my French toast with brioche, which is especially appropriate for this dish because the pumpkin filling makes it even sweeter. Having said that, a beautiful thick slice of white bread or a cinnamon raisin loaf would be wonderful right now.
19. Pumpkin Brownies
Pumpkin and chocolate are two of my favorite flavors, but they must be combined properly. Too much of one can be detrimental to the other, so it’s a tight line to walk. This recipe is spot on, and OMG, it’s so fudgy and delicious! One advantage of these is that you’ll only need one foundation, which will be divided in half and flavored with chocolate and pumpkin, respectively. You may also include optional ingredients like as chocolate chips and chopped almonds in this section. Next, just stack the two batters together, giving them a little swirl to incorporate the flavors.
20. Double Layer Pumpkin Cheesecake
This is the dessert that I make every year for the holidays. Besides the fact that it’s the ideal combination of two of my favorite things – cheesecake and pumpkin spice – it also happens to look very delicious. Not to worry, you won’t be making two desserts in this recipe. As with the brownies mentioned above, you’ll start with a single foundation – the cheesecake base – that will be divided in half. Another alternative is to double the recipe and make it more of a cheesecake swirl, which may not be possible in a graham cracker crust due to the little amount of space available.
What To Do With Leftover Pumpkin Pie Filling (20 Best Recipes)
- Choose your favorite recipe from the list
- Organize all of the ingredients that will be needed
- 30 minutes or less to prepare a pumpkin dish is the goal.
Pumpkin Pie Bars Recipe
You have arrived to the following page: Pumpkin Pie Bars are a delicious dessert that can be made at home. Pumpkin Pie Bars are a simple dessert bar recipe made using canned pumpkin pie filling and a homemade crust and topping that can be assembled in a single bowl. The cinnamon crumb topping is just delicious! Creme brulees are my favorite dessert bars to make (just after cheesecake! ), starting with the sour cream bars and progressing to their lemon counterpart and, of course, the caramel apple bars, which are sheer decadence!
The creamy pumpkin filling is a fantastic match for the buttery pie shell and icing on top.
They are the perfect no-fuss and low-key Thanksgiving dessert, or they may be enjoyed as a simple treat with a cup of coffee on its own. Most of our fall get-togethers and Christmas celebrations feature these treats, which I create myself. They’re a hit with everyone!
- The ingredients are: butter, brown sugar, all-purpose flour, baking soda, baking powder, salt, cinnamon, cloves, pumpkin pie mix (from a can), 1 egg, vanilla essence.
The fact that the crust and the crumbs for these Pumpkin Pie Bars are produced from the same dough is my favorite thing about baking with pumpkin. It has a buttery texture and just the right amount of cinnamon and cloves.
- Simply combine all of the ingredients in a large mixing basin, set aside approximately 3/4 cup of the mixture for the topping, and press the remaining mixture into the bottom of a baking sheet lined with parchment paper
- Because we are using canned pumpkin pie filling rather than pumpkin puree, the filling is quite simple. In a separate bowl, whisk together one egg and 1/2 teaspoon vanilla until creamy, then pour over the crust. Sprinkle the crumb topping over the filling and bake for 28 to 32 minutes in the preheated oven. Allow for thorough cooling before cutting. Alternatively, you may allow the bars to cool fully before refrigerating for up to 2 days, or until ready to serve.
These pumpkin bars may be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. If you wish to store them in the freezer, wrap them securely in saran wrap and place them in a freezer-safe ziplock bag. For up to 3 months, you may keep it in the freezer. Ensure that any leftovers are wrapped with plastic wrap and stored in the refrigerator. Allow for 20 minutes of resting time at room temperature before serving the dishes.
What if I don’t have pumpkin pie mix?
If you don’t have pumpkin pie mix on hand, you may substitute pumpkin puree with 1/2 cup granulated sugar and 1.5 teaspoons pumpkin pie spice mix to make a delicious pumpkin dessert.
Pumpkin pie mix vs pumpkin puree:
Most pumpkin desserts are made using either canned pumpkin puree or canned pumpkin pie mix, depending on the recipe. For the following reasons, you should not swap one for the other. Pumpkin puree is exactly what it sounds like: pureed pumpkin with nothing else added. In most cases, pumpkin pie mix is pre-made with spices, sugar, and milk already included, and all that is required is the addition of eggs to get it ready to be cooked in a pie crust. The irresistiblePumpkin Cheesecake Dip was created with a huge can of pumpkin pie filling that I purchased at a local grocery store.
Consider making both of these sweets if you are a major lover of pumpkin desserts.
More pumpkin recipes:
- Homemade Pumpkin Pie Spice Mix, Pumpkin Lush Dessert Bars, Skinny Pumpkin Spice Latte, and Pumpkin Cheesecake Dip are some of my must-try recipes.
Homemade Pumpkin Pie Spice Mix, Pumpkin Lush Dessert Bars, Skinny Pumpkin Spice Latte, Pumpkin Cheesecake Dip, and more are some of my must-try recipes.
- 1/2 cup unsalted butter, melted and cooled to room temperature
- 1/2 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
For the filling, use the following ingredients:
- 1 and 1/2 cupspumpkin pie mix (not puree) from a can
- 1 big egg
- 1/2 teaspoon pure vanilla essence
- 1 teaspoon sugar
- Grease the edges and bottom of an 8″ square pan to make it easier to bake in. Line a baking sheet with parchment paper. Remove from consideration
- Preheat the oven to 375 degrees Fahrenheit. In a medium-sized mixing basin, combine the flour, brown sugar, baking soda, baking powder, cinnamon, cloves, and salt
- Whisk until well combined. Using your hands, combine the flour and melted butter until a crumbly mixture forms. About 3/4 cup of the mixture should be set aside for the topping. Press the leftover dough into the pan that has been prepared. Remove from consideration
- Combine all of the filling ingredients in a large mixing bowl using a stand mixer until everything is well blended. Pour the sauce over the crust. Using the topping ingredients, decorate the top of the cake. Bake for 28 to 32 minutes, or until the topping is golden brown
- Remove from oven and set aside. Allow the pan to cool fully. Make squares out of the dough
Using cooking spray, grease the sides and bottom of an 8″ square pan. Using parchment paper, create a line across the baking sheet. Remove from consideration; remove from consideration; remove from consideration Prepare your baking sheet by preheating your oven to 375 degrees F. In a medium-sized mixing bowl, combine the flour, brown sugar, baking soda, baking powder, cinnamon, cloves, and salt; whisk until well combined and well combined. Using your hands, combine the flour, salt, and melted butter until a crumbly mixture forms; To make the topping, set aside 3/4 cup of the ingredients.
Remove from consideration; remove from consideration; remove from consideration In a large mixing bowl fitted with a stand mixer, blend all of the filling ingredients until well incorporated.
Using the topping mixture, sprinkle the top of the dish.
squares should be cut into
It is possible that this content contains affiliate links. It is possible that I will get a small compensation if you click on a link and make a purchase at no additional cost to you. To learn more about my disclaimer, please visit this page. 22 simple ideas for repurposing leftover pumpkin pie filling and pumpkin puree to create delectable desserts, brunch dishes, and other dishes. When you’re cooking or baking, it’s common to end up with leftovers, and pumpkin puree is no exception. There are a variety of ideas for leftover pumpkin pie filling that will allow your family to enjoy pumpkin-flavored foods all year long!
These recipes need less than a can of pumpkin pie filling to prepare and are perfect for when you need to use up the last of the pumpkin pie filling in your pantry!
Can You Free Leftover Pumpkin Puree?
Yes! While pumpkin puree can last for 5 to 7 days in the refrigerator, it is best to freeze it if you don’t plan to use it within a week. I recommend using a tiny kitchen scale (they’re really very inexpensive!) and measuring out 15 ounces into each sealed Ziploc freezer bag for the best results. This is the same quantity of pumpkin puree that you would find in a can of pumpkin puree from the shop. The pureed pumpkin may be stored in the freezer for up to a year without spoiling. Simply defrost it in the refrigerator the night before you intend to use it.
What is the Difference Between Pumpkin Puree and Pumpkin Pie Filling?
Occasionally, you may come across these words and believe they are interchangeable, but they are actually quite distinct. Pumpkin puree is made entirely with pumpkin (or squash). Consider it to be similar to mashed pumpkin in a can. No spices or tastes except pumpkin. It’s bland and uninteresting, and you’ll need to add extra tastes to it before you can eat it. Pumpkin Pie Filling contains all of the spices found in pumpkin pie, including cinnamon, ginger, cloves, and nutmeg. Consider it as the real filling for the pie that you’re baking.
How to Use Pumpkin Pie Filling in Recipes That Call For Pumpkin Puree
This one is straightforward. Leave out the spices from the recipe! If the recipe asks for spices such as cinnamon, ginger, nutmeg, or cloves, leave them out and stick to the fundamentals such as flour, sugar, and eggs instead. It’s important to remember that when you use pumpkin pie filling instead of pumpkin puree, you have no control over the spices. When possible, use pumpkin puree instead of pumpkin puree. In the comfort of your own home, sip on this iced pumpkin spice cold brew coffee with cinnamon.
- They are made with only a half-can of pumpkin puree and are really delicious when served with leftover pumpkin pie filling!
- This Pumpkin Spice Ice Cream is really simple to prepare, requiring no churning at all.
- This recipe for a small batch is created with oats, almonds, pumpkin puree, and a delicious pumpkin spice blend.
- Pumpkin pancakes are a delicious morning dish to prepare for the whole family.
- Pumpkin Hummus is a quick and easy recipe that requires just 5 ingredients and can be prepared in minutes.
- The pumpkin puree in this recipe is one of my favorites to use up leftover pumpkin puree!
- It’s gluten-free and vegan, takes just a few simple ingredients, and can be prepared in 30 minutes or less.
When you’re wondering what to do with leftover pumpkin pie filling, this is a fantastic breakfast to whip together in minutes!
It’s a delicious breakfast or dessert option!
Simply combine all of the ingredients in your pressure cooker, and breakfast will be served in no time.
This pumpkin pie smoothie is simple to prepare, tasty, and packed with nutrients.
There is no need to cook!
This homemade pumpkin syrup is ideal for pancakes, waffles, or a pumpkin latte that rivals Starbucks in flavor and quality.
Pumpkin Spice Pistachio Energy Balls Softchewy Pumpkin Chocolate Chip Granola Bars are quick and simple to prepare, and they are packed with nutritious ingredients.
In under 30 minutes, you can have supper on the table if you try this simple soup recipe.
It’s bursting with flavor thanks to the addition of white wine, parmesan, and bacon.
Baked pumpkin donuts that are soft and fluffy, and can be ready in about 15 minutes!
Pumpkin blondies are a delicious fall delicacy that can be eaten at any time of the year, even in the winter.
Making a simple, yet delectable layered pumpkin cheesecake is quite straightforward. Preparation time: 5 minutes Preparation time: 6 minutes Extra Time is available. a period of two minutes 13 minutes is the total time allotted.
- 1/2 cup pumpkin puree*, 2 teaspoons pumpkin pie spice, 1/8 teaspoon salt, 1 can Pillsbury crescent rolls, heated 3 tablespoons unsalted butter
For the Icing
- Half a cup confectioners’ sugar
- 2 tablespoons melted butter
- 2 1/4 teaspoon milk
- Prepare the air fryer by preheating it to 320 degrees. crescent roll dough, and push down on any perforated lines as you roll it out, Cut the dough into quarters by first cutting it lengthwise and then cutting it again widthwise. If you’re using a smaller air fryer, you may need to cut the chicken into eighths. Mix in the pumpkin puree, half of the pumpkin pie spice, and salt until everything is well-combined. Pumpkin puree should be spread on top of the crescent roll dough. Place the two crescent dough sheets on top of the other two, pumpkin side down, and repeat the process. Make sure that the corners and sides are as close to matching as feasible
- Cut each pumpkin twist sheet into four long strips, for a total of eight strips, using a dough or pizza cutter. To twist each strip, twist it 1-2 times at the bottom and 1-2 times at the top. To finish, brush melted butter on top of the pumpkin pie twists and sprinkle with the last of the pumpkin pie spice. Place the pumpkin twists in the air fryer in an equal layer, so that they do not contact one another. Cook for 6 minutes at a time. In the meantime, prepare the icing by whisking together the confectionery sugar, melted butter, and milk in a mixing dish until smooth. Take the Air Fryer Pumpkin Pie Twists out of the air fryer and sprinkle with frosting
- Serve immediately.
Prepare the air fryer by preheating it to 320 degrees; crescent roll dough, and push down on any perforated lines as you roll it out Using a sharp knife, cut the dough into quarters lengthwise, then again width-wise. Smaller air fryers may require the slices to be cut into eighths. Then stir in the pumpkin puree and half of the pumpkin pie spice until everything is well-combined. On top of the crescent roll dough, spread the pumpkin puree; Place the two crescent dough sheets on top of the other two, pumpkin side down, and repeat the process with the other two sheets.
Cut each pumpkin twist sheet into four long strips, for a total of eight strips, with a dough or pizza cutter.
Into the air fryer, arrange the pumpkin twists in an equal layer, making sure they do not touch one other.
Make the frosting while you’re waiting by whisking together the confectionery sugar, melted butter, and milk in a large mixing basin.
1Serving Size (in grams): Calories:300 115 g of total fat 35 g of saturated fat 1 gram of trans fat 73 g of unsaturated fat Cholesterol:273mg Sodium:2781mg Carbohydrates:325g Fiber:27g Sugar:147g Protein:52g It is based on the specific goods that I used in this recipe that I have calculated the nutrition information. Brands and sizes of items have the potential to modify the actual nutrition of a product, thus it is always best to calculate nutrition separately.
5 Extra-Easy Thanksgiving Desserts That Start with a Can of Pumpkin Pie Filling
With the arrival of autumnal foliage, baking season has officially begun in earnest. While rushing around to get your Thanksgiving supplies, you may have ended up with pumpkin pie filling in a can rather than pure pumpkin purée on your hands. (Can you tell me why they make the cans appear so similar? Whether you made the buy on purpose or not, don’t let it sit at the back of the cupboard collecting dust – you’ve got your hands on the finest shortcut of the season. This convenient can of pumpkin purée has already been spiced and sweetened, making it ready to use in recipes.
Five (5-Ingredient) Desserts with Canned Pumpkin Pie Filling
- Pumpkin pie filling: One (15-ounce) can pumpkin pie filling is required for each of the four mini recipes in this collection. As for the third recipe, the Maple-Glazed Pumpkin Pop Tarts, it just calls for a few tablespoons of canned pie filling, making it the perfect item to prepare if you have any leftover after making pumpkin bread or muffins that only utilize a quarter of the can. Dessert Servings:Each dessert recipe yields enough to feed at least eight people.
Images courtesy of Joe Lingeman; design courtesy of Kitchn In a medium-sized mixing bowl, whisk together 1 (15-ounce) can pumpkin pie filling, 1/4 cup heavy cream, and 2 tablespoons granulated sugar until well combined. 1 (16-ounce) loaf pumpkin bread or gingerbread should be cut into 1-inch cubes before baking. To make stiff peaks, whip 2 cups cold heavy cream and 1/4 cup granulated sugar in the bowl of an electric hand or stand mixer fitted with the whisk attachment until firm. 1/2 cup of the pumpkin mixture should be placed in the bottom of a trifle dish or other transparent 3-quart mixing basin.
Half of the leftover pumpkin mixture, half of the whipped cream, and 1 cup roughly chopped candied nuts should be placed on top of the cake.
Any residual pumpkin bread crumbs should be sprinkled on top of the trifle. Refrigerate for at least one hour before serving. Images courtesy of Joe Lingeman; design courtesy of Kitchn
2. Cream Cheese-Swirled Pumpkin Pie
Preheat the oven to 425 degrees Fahrenheit with a rack in the lowest third of the oven. To make the pie crust, unroll 1 (9-inch) chilled pie crust and transfer it to a 9-inch pie pan (ideally metal). Refrigerate after pressing the crust into the bottom and up the sides of the pan. In a medium-sized mixing bowl, whisk together 1 (15-ounce) can pumpkin pie filling, 2 large eggs, and half of a (14-ounce) can sweetened condensed milk (approximately 3/4 cup) until well combined. In a separate bowl, whisk together 8 ounces softened cream cheese and the remaining half can sweetened condensed milk until well combined.
- Pour the pumpkin filling into the prepared pie crust after whisking in the leftover sweetened cream cheese mixture.
- Placing a pie plate on a baking sheet with rim and baking for 15 minutes is recommended.
- Bake for another 20 to 25 minutes, or until the middle is puffy but still jiggles a little.
- Images courtesy of Joe Lingeman; design courtesy of Kitchn Preheat the oven to 350 degrees Fahrenheit with a rack in the centre of the oven.
- In a baking dish, press 1 (16.5-ounce) box of chilled sugar cookie dough into an even layer to form a layer.
- In a medium-sized mixing bowl, blend 1 cup old-fashioned rolled oats, 2 teaspoons packed light brown sugar, and 2 tablespoons melted unsalted butter until thoroughly incorporated.
- Bake for 30 to 35 minutes, or until a thin knife inserted into the middle comes out completely clean.
Grasping the parchment paper, carefully pull the slab out of the baking dish and lay it on a chopping board to cool somewhat.
Images courtesy of Joe Lingeman; design courtesy of Kitchn Preheat the oven to 350 degrees Fahrenheit with a rack in the centre of the oven.
In a large mixing bowl, whisk together one (17.6-ounce) box brownie mix, one big egg, one-third cup vegetable oil, and one-third cup water until smooth.
Divide the brownie batter in half and spread half of the pumpkin mixture on top.
Top with the remaining brownie batter and pumpkin mixture, and then swirl the two together with a thin knife or a skewer to combine them.
2 additional tablespoons of chocolate chips should be sprinkled on top. Bake for about 60 minutes, or until the middle of the brownies jiggles slightly. Allow for thorough cooling on a wire rack. Images courtesy of Joe Lingeman; design courtesy of Kitchn
5. Mini Maple Pumpkin Tarts
Preheat the oven to 400 degrees Fahrenheit with a rack in the centre of the oven. Prepare two baking sheets with a rim by lining them with parchment paper. Refrigerate 2 (9-inch) premade pie crusts until ready to use; roll each into a rough 9-13-inch rectangle using a rolling pin. Make 8 squares out of each sheet of dough (2 3/4-inch squares total); discard any extra dough. 8 of the squares should have 1 teaspoon pumpkin pie filling in the center of them. Each square of dough should be topped with a second sheet of dough.
- Bake for 10 to 12 minutes, or until the top is golden brown.
- In the meantime, in a small mixing bowl, combine 2 tablespoons melted unsalted butter, 1 tablespoon maple syrup, and 1/2 cup powdered sugar until well combined and smooth.
- Welcome to Snapshot Cooking, the home of the Kitchn’s quickest and most straightforward recipes.
- Patty Catalano is a contributor to this article.
- Maple syrup, coffee, and board games are some of her favorite things.
What to Do With Leftover Pumpkin Pie Filling: 20 Easy Recipes
Waffles made with pumpkin and chocolate Image courtesy of Jennifer Davick; styling courtesy of Linda Hirst Don’t know what to do with all of the pumpkin pie filling that’s left over from Thanksgiving dinner? Make these simple leftover pumpkin pie filling recipes to use up any leftover pumpkin pie filling.
What To Do With Extra Pumpkin Pie Filling
Pumpkin Bundt Cake with Tahini Glaze is a delicious dessert. Photograph courtesy of Sara Tane So you’ve got some leftover pumpkin pie filling. What do you do with it? Don’t let this opportunity pass you by: From pumpkin pie filling muffins to pumpkin pie bars to pumpkin pie pudding, that can provides a plethora of dessert options that can be enjoyed far into the holiday season. They’re also great for hostess presents, potluck meals, and Christmas parcels, among other things. Our simple leftover pumpkin pie filling recipes can assist you in making the most of this incredibly versatile—and seasonal—ingredient to the fullest.
How to Store Leftover Pumpkin Pie Filling
Leftover Pumpkin Pie Filling: What to Do With It Photograph courtesy of Rimma Bondarenko/Getty Images Are you unsure of what to do with your leftover pumpkin pie filling? First and foremost, remove the can off the shelf. Avoid storing anything in the can it was packaged in; instead, use airtight plastic or glass containers and consume it within five to six days after opening.
If you notice water separate, don’t be concerned. Simply combine the ingredients by stirring them together. Use the mixture as you normally would.
Can You Freeze Leftover Pumpkin Pie Filling?
What is the best way to store leftover pumpkin pie filling? Image courtesy of BravissimoS/Getty Images Do you believe you won’t be able to get started in less than a week? You can also freeze pumpkin pie filling if you put it into freezer-safe plastic bags and store it in the freezer overnight. When you’re ready to use it, place it in the refrigerator for a few hours to thaw, or dunk the bag in warm water to expedite the process even faster. Advertisement
Pumpkin Patch Cookies
What is the best way to store leftover pumpkin pie filling in the freezer? Photograph courtesy of BravissimoS/Getty Images. Believe that you would be unable to begin cooking inside a week? If you want to freeze pumpkin pie filling as well, put it into freezer-safe plastic bags and place it in the freezer. When you’re ready to use it, place it in the refrigerator to thaw for a few hours, or dunk the bag in warm water to expedite the process even further. Advertisement
Pumpkin Pie Pudding
Pumpkin Pie Pudding (Pumpkin Pie Pudding) Image courtesy of Jonny Valiant; styling courtesy of Deborah Williams Recipe for Pumpkin Pie Pudding This recipe makes use of half a can of pumpkin pie filling, making it a great way to use up leftover pumpkin puree. Using leftover pumpkin pie filling to make pudding is a great option if you’re seeking to feed a large group of people and want to branch out from the typical pumpkin pie.
Swirled Pumpkin-Cheesecake Bars
Pumpkin-Cream Cheese Bars with a Swirl Photograph courtesy of James Carrier A recipe for Swirled Pumpkin-Cheesecake Bars. Pumpkin puree is used up in the making of these creamy, tangy cheesecake bars, which are excellent for bringing to a potluck or hosting an autumn gathering or party. These swirling bars, which are perfectly spiced, also make a beautiful display at the dinner table. Advertisement Advertisement
Pumpkin-apple-pancakes-su-crop.jpg Yunhee Kim provided the photography, while Kevin Crafts provided the styling. Pumpkin-Apple Pancakes are a delicious treat. Pumpkin pie filling, fresh diced apples (we prefer crisp Granny Smith apples), and a blend of warm spices come together to create these fall-inspired pancakes. If you like a smoother texture, grate the apples into the batter rather than chopping them before adding them to the batter.
Pumpkin-Honey Beer Bread
Pumpkin-apple-pancakes-su-crop.jpg Yunhee Kim is the photographer, while Kevin Crafts is the stylist for this shoot. Cooking Instructions for Pumpkin-Apple Pancakes Pumpkin pie filling, fresh diced apples (we prefer crisp Granny Smith apples), and a blend of warm spices come together in these autumn-inspired pancakes. When making the batter, grate the apples into it instead of chopping them if you like a smoother texture.
Pumpkin Bundt Cake with Tahini Glaze
Pumpkin Bundt Cake with Tahini Glaze is a delicious dessert. Photograph courtesy of Sara Tane Pumpkin Bundt Cake with Tahini Glaze – A Delicious Fall Recipe In this recipe, we use leftover pumpkin pie filling to make a delicious bundt cake that is simple to make yet lovely to look at because of its appearance.
Although tahini may appear to be an unusual ingredient for a glaze, it offers a creamy and salty component that nicely balances the sweetness of the glaze in this recipe. Advertisement
Spiced Pumpkin Cupcakes
Pumpkin Cupcakes with a Spicy Twist Photograph courtesy of William Brinson Pumpkin Cupcakes with a Spicy Twist Recipe Make good use of any leftover pumpkin pie filling by making these pint-sized cupcakes, which are flavored with autumnal flavors. You may serve them at casual potlucks, fall birthday parties, or just about wherever you want to munch. Due to the low calorie count of 100 calories per cupcake, you won’t have to feel bad about reaching for a second one.
Pumpkin DipImage courtesy of Oxmoor House Recipe for Pumpkin Dip Toss with apple slices for a quick and easy sweet dessert that uses up the remaining pumpkin puree in a can. This is a great recipe for after-school snacks or as a quick appetizer for an autumn party or potluck gathering.
Pumpkin Spice Cornbread
Pumpkin Spice Cornbread (Recipe)Pumpkin Spice Cornbread (Recipe)Pumpkin Spice Cornbread (Recipe) This sweet and spicy spin on conventional cornbread is a welcome addition to your holiday party spread, or it may be brought to a potluck or Friendsgiving to share with others. It only calls for half a can of pumpkin puree, making it the ideal way to use up any leftover pumpkin you may have lying around. Advertisement
Pumpkin Spice CornbreadPumpkin Spice Cornbread RecipePumpkin Spice CornbreadPumpkin Spice Cornbread Recipe It’s a surprising spin on basic cornbread, and it’s perfect for serving at a Christmas party or for bringing to a potluck or Friendsgiving gathering. Considering that it just calls for half a can of pumpkin puree, it is the ideal way to use up any leftover pumpkin you may have. Advertisement
Pumpkin Chocolate Chip Cookies with Brown Butter
Cookies with Pumpkin and Chocolate Chips Photograph courtesy of Sara Tane
Pancakes made with pumpkin and almonds Oxmoor House is credited with this image. Pumpkin-Almond Pancakes are a delicious breakfast option. These fluffy, nutty pancakes are the perfect breakfast option for Thanksgiving or Christmas morning, or whenever you’re seeking for breakfast ideas for family and friends. These pancakes are made extra exceptional by being lightly sweet and having a gorgeous warm hue from the pumpkin. Advertisement
Pumpkin Maple Sauce
Baked-brie-maple-sauce Photograph courtesy of Sara Tane Recipe for Pumpkin Maple Sauce With this adaptable sauce, you can use it to top pancakes and waffles, or you can drizzle it over baked brie for an impressive appetizer that your guests will be begging you to make again and again. There are just 14 cup servings, which is great for using up the last few spoons of puree remaining in the can.
Pumpkin Coffee Cake with Maple Glaze
Sara Tane is the photographer that captured this image of Pumpkin Coffee Cake. Pumpkin Coffee Cake with Maple Glaze is a delicious dessert. This coffee cake is a delicious sweet treat that is perfect for an office party or potluck. It is full of seasonal flavors like pumpkin, maple, and a nutty pecan streusel, and it is easy to create. You may even prepare components of the cake ahead of time, which is ideal for entertaining a large group of people.
Credit: Sara Tane for the photo of the pumpkin coffee cake. Cooking Instructions for the Pumpkin Coffee Cake with Maple Glaze With seasonal ingredients like pumpkin, maple, and a nutty pecan streusel, this coffee cake is a delicious sweet treat that is perfect for an office party or potluck.
Make components of the cake ahead of time if you’re planning to serve it to a large group of people.
Sticky-Bun Pumpkin Muffins
Pumpkin Muffins with a Sticky Bun Styling by Buffy Hargett; photography by Jennifer Davick Pumpkin Muffins with a Sticky Bun Recipe Twelve cups of leftover pumpkin puree is put to good use in these sweet, indulgent sticky buns, which will quickly become an autumn family favorite. They may be prepared ahead of time, ensuring that you always have warm buns available when you need them.
Pumpkin Chocolate Waffles
Waffles made with pumpkin and chocolate Image courtesy of Jennifer Davick; styling courtesy of Linda Hirst Pumpkin Chocolate Waffles are a delicious breakfast treat. Waffles are typically a crowd-pleasing breakfast option, and these pumpkin-chocolate waffles are certainly no exception. Most importantly, they’re just as simple to prepare as your typical weekend waffles, but with a festive holiday touch that makes them seem extra special.
PUMPKIN PIE BARS
Waffles with Pumpkin and Chocolate Styling by Linda Hirst; photography by Jennifer Davick Pumpkin Chocolate Waffles are a delicious breakfast treat to make. In general, waffles are a crowd-pleasing breakfast item; this recipe for Pumpkin Chocolate Waffle is no exception. Most importantly, they’re just as simple to prepare as your regular weekend waffles, but with a festive holiday touch that makes them seem extra special.
What are Pumpkin Pie Bars?
Every time I make this pumpkin pie, it turns out perfectly. As a starting point for this recipe, I created a crispy, sweet, buttery oat crust that could just trick your taste buds into believing you are eating a slice of baked pie. Traditionally, pumpkin pie filling has been described as “sweet and delectable.” For those who dislike nuts, you may prepare this dish with or without the nuts as a topping if you so choose. I believe they just enhance the flavor of each bite, and I appreciate the crunch they provide.
Ingredients for Pumpkin Pie Bars
Each and every time, this recipe yields a delicious pumpkin pie. As a starting point for this recipe, I created a crispy, sweet, buttery oat crust that could just trick your taste buds into believing you’re eating a slice of handmade pie! Traditionally, pumpkin pie filling has been described as “sweet and delectable.” For those who dislike nuts, you may prepare this dish with or without the nuts as a topping, depending on your preference. My opinion is that they just enhance the flavor of each bite, and I appreciate the crunch they provide.
For the Pumpkin Pie Filling, you will need:
One 15-ounce can of pumpkin puree would enough for this recipe’s pumpkin puree. This is not the same as a can of pumpkin pie filling, as you may be thinking. -Pumpkin Pie Spice: A teaspoon of pumpkin pie spice will infuse the pie with a warm, nutty flavor that will linger in your mouth after each mouthful. The use of a 12 ounce can of evaporated milk will aid in the creation of a lovely consistency in your pie. -Eggs: You will need 2 beaten eggs to function as a binder for the pie filling, so make sure they are well-beaten.
Use 3/4 cup of granulated sugar to make the pie filling sweeter by adding 1/4 cup of corn syrup. A half teaspoon of salt will assist to enhance the tastes by bringing them to a balanced level.
For the Toasted Pecan Topping, you will need:
To make a crispy nut topping, combine 1/2 cup chopped pecans with the remaining ingredients. You will just need 2 tablespoons of melted butter to help make this topping come together beautifully. To give the topping a good depth of flavor and to give it a little chewiness, use 1/2 cup brown sugar (about 1 cup total).
How to Make Pumpkin Pie Bars
In order to make a crispy nut topping, use 1/2 cup of chopped pecans. You will just need 2 tablespoons of melted butter to help make this topping come together perfectly. To give the topping a good depth of flavor and to give it a little chewiness, use 1/2 cup brown sugar to make it.
Make the Pumpkin Pie Filling:
Meanwhile, you may make the filling for the pumpkin pie bars while the dough is baking. A large mixing bowl or stand mixer with with a paddle attachment should be used to incorporate one can of pumpkin pie filling, pumpkin pie spice, evaporated milk, lightly beaten eggs, sugar and salt. Mix until all of the ingredients are well-combined. After you’ve poured the filling into the crust, bake it for 20 minutes.
Assemble the Toasted Nut Topping:
Mix together pecans (or any nuts of your choice) and brown sugar until the nuts are crispy and delicious, then sprinkle them on top of the bars to finish them out. Remove the mixture from the oven after it has been cooking for 20 minutes and sprinkle the nuts on top. Continue to bake for an additional 20 to 25 minutes. Remove the pan from the oven and set it aside to cool for at least 30 minutes before using it to serve. Enjoy!
- 1 cup flour
- 12 cup brown sugar
- 12 cup old fashioned oats
- 12 cup melted butter
- 1 cup baking powder
Pumpkin Pie Filling
- 15 ounces pumpkin puree
- 1 teaspoon pumpkin pie spice
- 12 ounces evaporated milk
- 2 eggs, beaten
- 34 cups sugar
- 12 teaspoon salt
- 12 cup pecans, chopped
- 2 tablespoons melted butter
- 12 cup brown sugar
- Preheat the oven to 350 degrees Fahrenheit and butter a 9 x 13-inch baking pan
- In a large mixing basin, whisk together the flour, oats, brown sugar, and melted butter until well combined. Using a wooden spoon or fork, crumble the mixture together. Press onto the bottom of the baking dish that has been prepared
- For best results, bake for 10 minutes, or until the top is brown and bubbling.
Pumpkin Pie Filling
- Combine the pumpkin puree, pumpkin pie spice, evaporated milk, beaten eggs, sugar, and salt in a large mixing bowl or stand mixer until well combined. Mix until the mixture is smooth and well-combined
- Pour the mixture into the prepared crust and bake for 20 minutes, then remove from the oven to add the chopped nuts.
- In a large mixing basin, toss together the chopped pecans, melted butter, and brown sugar until the nuts are thoroughly coated. Cook for a further 20 minutes after sprinkling on top of the pumpkin pie filling. Toss the pumpkin pie bars in the refrigerator for about 30 minutes before serving.
236.7 kcal|33.23 g carbohydrates|2.4 g protein|11.1 g fat|5.31 g saturated fat|42.13 mg cholesterol|157.88 mg sodium|61.19 mg potassium|0.87 g fiber|24.45 g sugar | 277.79 IU vitamin A|23.38 mg calcium|0.83 mg iron Calories: 236.7 kcal carbohydrate|33.23 g protein Protein 2.4 g fat Fat 11.1
What kind of pumpkin is best to make Pumpkin Pie Bars?
If you want to make this dish, make sure you use pure pack pumpkin (simple pumpkin puree) rather than pumpkin pie filling. Pureed pumpkin is packaged in a can with the label “pure pack pumpkin” or anything along those lines. If you don’t have any store-bought pumpkin puree, you may use homemade pumpkin puree. 1 3/4 cups of homemade pumpkin puree may be prepared from a 15-ounce can of canned pumpkin puree.
Can you freeze Pumpkin Pie Bars with an Oatmeal Crust?
After the pumpkin bars have been allowed to cool and harden, they may be properly frozen. You should chop them and arrange them on a platter if you are planning on freezing them beforehand (or in a pan). A sheet of wax paper should be placed between each layer to prevent the layers from sticking together. Place everything in an airtight container or bag after wrapping with plastic wrap. This method will keep them fresh for up to two months!
Here are morerecipes with pumpkinto try:
- Among the best pumpkin recipes include pumpkin chocolate chip bread, apple pumpkin bread, gingersnap pumpkin cookies, pumpkin apple butter, spice pumpkin caramels, and the BEST Pumpkin Recipes Ever. Cake with a Caramel Glaze
- Layered No-Bake Pumpkin Pie
- Pumpkin Chiffon Cake
- Pumpkin Waffles
- Pumpkin Pie Oreo Balls
- Pumpkin Breakfast Cake
- And many more recipes.
Pumpkin Pie Bars are made with a simple oat and butter crust and a conventional pumpkin pie filling, which is topped with crisp, sweet nuts and baked till golden brown. When you need to feed a crowd, this bar version of the greatest pumpkin pie recipe is the perfect Thanksgiving dessert.
It is also much easier to make than a traditional pumpkin pie! A buttery oat crust is the base for these Pumpkin Pie Bars, which are topped with classic pumpkin pie filling and crunchy, sweet pecans. All of the tastes you love about pumpkin pie are combined in this simple dessert bar recipe!
Pumpkin Pudding (aka No-Pie Pumpkin Pie) Recipe on Food52
Photo courtesy of James Ransom
Do you know someone who like pumpkin pie to a great extent? No, I don’t believe so. See, I believe that the concept of pumpkin pie is more popular than the actual pie itself. Rather than the crust of the pumpkin pie itself, consumers prefer the filling since the crust of pumpkin pie is usually always wet. The fact that pumpkin pie crust can be done successfully is not in dispute; nonetheless, Thanksgiving is not the time to try to master a new talent, as many people believe. In any case, who needs more pastry when we have so much to eat for Thanksgiving dinner already?
My family’s Thanksgiving dinner traditionally featured a dish called “pumpkin pudding,” which was served in place of pie.
In truth, it was (and still is) canned pumpkin purée (which is really made up of a variety of winter squashes, not just pumpkin) and evaporated milk, blended with spices precisely as suggested on the can of Libby’s pumpkin, but cooked in a dish instead of a pie crust to make it look like a pie.
- The pudding is served cold, scooped out of the dish, and topped with whipped cream, as seen in the photo.
- People are often asking me for the recipe (and are surprised to learn that it is right in front of them!).
- It’s a really straightforward recipe that is completely foolproof.
- The outcomes of the pudding have been recorded in numerous baking dishes (see baking notes below), which I have used throughout the years to guide me in my baking decisions.
- The fact that you can fill a baking dish deeper than a pie crust is useful to know, but it’s preferable not to fill it any deeper than 112 inches is also useful to know.
- I used to waffle every year about whether to start baking at 425°F, as instructed on the can, and then reduce the temperature to 350°F for the rest of the time, or whether to just bake everything at 350°F throughout the process.
In one year, my attempt to bake even more softly, in a water bath, resulted in the following note to myself: “Your know-it-all attempt to improve on Mom’s way resulted in the pudding being less beautifully creamy and tasty.” “It’s a mystery!” If possible, bake the pudding the day before Thanksgiving (a make-ahead win that will also free up some much-needed oven space on the big day)—both the texture and flavor are improved after a night in the refrigerator.
Because my family is highly committed to leftovers, I usually prepare a large batch of this pudding, just as my mother would, and freeze it for later use.
For the record, even at the age of 91, my mother still prefers leftover pumpkin pudding and apple crisp over all of the other components of a turkey sandwich.
You can see that skipping the crust is a wonderful idea—not it’s simply a last-minute, “I don’t have time to create a crust” emergency situation, but rather a solid strategy to have from the beginning.
But, if you must bake a crusted pie, I recommend starting with this recipe and doing a trial run in October. Alice Medrich is a writer and poet.
Test Kitchen Notes
Notes on Preparing the Crustless Pumpkin Pudding: A triple recipe for the filling (three ordinary 14-ounce cans of pumpkin purée or one big 28-ounce can of pumpkin purée plus one regular can of pumpkin purée) will fill two to two and a half to two and a half to two and a half-quart baking dish. Preheat the oven to 350°F and bake for 55–65 minutes, or until a knife inserted into the pudding comes out relatively clean (and not at all liquidy) to determine whether the pudding is done. Most of the time, this will take between 50 minutes and an hour.
You’ll also want to shorten the baking time—start checking at 25 minutes and working your way up from there.
While I haven’t personally tried it this way, I don’t see why it wouldn’t work—coconut milk has a high enough fat content and thickness to help maintain the pudding’s texture.
- Preparation time: 15 minutes
- Cooking time: 45 minutes
- Yield: 8 serves
- 4 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 / 2 teaspoonkosher salt
- 1 / 4 teaspoon ground cloves
- 2 large eggs
- 1 (15-ounce) can pumpkin purée
- 1 (12-ounce) can evaporated milk
- 3 tablespoons granulated sugar
- 3 tablespoons kosher salt
- 3 tablespoons ground cloves Optional: whipped cream for slicing and serving
- Preheat the oven to 350 degrees Fahrenheit. A small bowl should be used for combining ingredients
- A big basin should be used for beating the eggs until they are well-combined. Combine the pumpkin purée and the sugar-spice combination in a large mixing bowl. Stir in the evaporated milk in small increments. Pour onto a baking dish made of glass or ceramic. You should be aware that you can fill a baking dish deeper than a pie crust, but it’s preferable not to go deeper than 112 inches in total depth. Baking times vary depending on the depth, size, and kind of baking dish, so keep an eye on it and check back often. Preheat the oven to 350°F and bake until a knife inserted near the middle comes out clean. Allow to cool completely on a wire rack before refrigerating overnight until ready to serve. Toss with whipped cream, if using, and serve.
In 1972, a single taste of a chocolate truffle, prepared by my Parisian landlady, ignited my professional career. I came home to create Cocolat, the country’s first chocolate bakery and dessert shop, and I am frequently “accused” of being the one who introduced chocolate truffles to the United States. Today, I am the James Beard Foundation and International Association of Culinary Professionals award-winning author of eleven cookbooks, teach a chocolate dessert class on Craftsy.com, and collaborate with some of the world’s most prestigious chocolate manufacturers.