You know how it is, you buy the large can of pumpkin, use some of it for a pie, but there's all this leftover pumpkin still. What can you do with it?
If you have just a spoonful:
- stir it into a bowl of oatmeal with maple syrup and cinnamon
- stir it into some applesauce with a sprinkling of brown sugar
- add it to a bowl of chicken noodle soup
- add to a smoothie -- vanilla or plain yogurt, banana, blueberries, honey/sugar to taste and pumpkin
- whisk into eggnog
- add to cheese sauce when making mac and cheese
- add to white sauce for casseroles
If you have several spoonfuls:
- make a batch of Pumpkin Praline Granola (1 batch uses 1/2 cup of pumpkin)
- bake a batch of Pumpkin Scones (1 batch uses 1/3 cup of pumpkin)
- add to a batch of vegetable based soup
- make pumpkin milkshakes -- ice cream, milk, pumpkin and nutmeg
- make Pumpkin Pie Spice Syrup for Pumpkin Spice Lattes (1 recipe uses 1 1/2 tablespoons of pumpkin)
- add to muffin batter as part of the wet ingredients
- add to pancake batter as part of the wet ingredients
- bake some Pumpkin Spice Cinnamon Buns (1 batch takes 6 tablespoons pumpkin)
- stir into vanilla pudding, add nutmeg and cinnamon to taste
If you have a cupful or more:
- make a pumpkin chiffon pie (only takes 1 1/4 cups pumpkin)
- make pumpkin bread (2 loaves takes 1 cup pumpkin)
- make a pot of Pumpkin Soup (1 recipe calls for 2 cups of pumpkin)
- bake soft pumpkin cookies (1 batch takes 1 cup pumpkin)
If you can not use your leftover pumpkin within 5 days of opening the can, scoop into small containers and freeze for future use.
And if using home cooked pumpkin for these recipes, strain in a mesh sieve for 30 minutes to an hour, to thicken (but save that liquid in your stock container in the freezer).
