13 Ways to Use Up Your Leftover Canned Pumpkin Perfectly

Got half a can of pumpkin sitting in your fridge after making that fall recipe? Don’t let it go to waste! These creative recipes help you use every last bit of that orange goodness.

From quick breakfast treats to impressive desserts, these ideas transform leftover pumpkin into something absolutely delicious. Let’s make the most of what you have!

01. No-Bake Pumpkin Mousse

Silky smooth pumpkin mousse that sets up perfectly without any baking required. This elegant dessert comes together in minutes when you need something impressive fast.

Ingredients: 1/2 cup pumpkin puree, 2 cups mini marshmallows, 1/4 cup water, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, 1 cup heavy whipping cream, 2 tablespoons powdered sugar.

How To Make No-Bake Pumpkin Mousse

1. Combine marshmallows and water in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until marshmallows are completely melted and smooth. This creates your gelatin base without any fuss.

2. Whisk pumpkin puree, pumpkin pie spice, and vanilla into the melted marshmallow mixture until completely combined. Let this cool to room temperature while you prepare the cream, about 10 minutes.

3. Beat heavy cream and powdered sugar with an electric mixer until soft peaks form. Don’t overbeat or you’ll end up with butter instead of fluffy cream.

4. Gently fold half the whipped cream into the pumpkin mixture until just combined, then fold in remaining cream. Divide between serving glasses and refrigerate for at least 2 hours until set and ready to serve.

02. Rich Pumpkin Chocolate Truffles

Decadent chocolate truffles infused with warm pumpkin spice flavors. These bite-sized treats make perfect gifts or elegant party desserts that disappear quickly.

Ingredients: 1/4 cup pumpkin puree, 8 oz dark chocolate (chopped), 1/4 cup heavy cream, 1 teaspoon pumpkin pie spice, 1 tablespoon butter, 1/4 cup cocoa powder, 1/4 cup chopped pumpkin seeds.

How To Make Rich Pumpkin Chocolate Truffles

1. Heat cream in a small saucepan until it just begins to simmer around the edges. Remove from heat and whisk in pumpkin puree and pumpkin pie spice until smooth and well combined.

2. Pour the hot cream mixture over chopped chocolate in a bowl. Let sit for 2 minutes, then whisk from the center outward until chocolate is completely melted and mixture is glossy.

3. Whisk in butter until incorporated, then cover and refrigerate for 2 hours until firm enough to scoop. The mixture should hold its shape when rolled but not be rock hard.

4. Using a small spoon or melon baller, scoop mixture into small balls and roll between your palms. Roll half the truffles in cocoa powder and half in chopped pumpkin seeds for variety.

5. Store finished truffles in the refrigerator for up to one week, bringing to room temperature 10 minutes before serving for the best texture and flavor.

03. Spiced Pumpkin French Toast

Transform day-old bread into a restaurant-worthy breakfast with this custardy pumpkin-spiced version. Perfect for using up both stale bread and leftover pumpkin puree together.

Ingredients: 1/4 cup pumpkin puree, 4 thick slices bread, 3 large eggs, 1/2 cup whole milk, 2 tablespoons brown sugar, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, 2 tablespoons butter.

How To Make Spiced Pumpkin French Toast

1. Whisk together eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla in a shallow dish until completely smooth. Make sure there are no lumps of pumpkin remaining.

2. Heat butter in a large skillet or griddle over medium heat until foaming. While butter heats, dip each bread slice in the pumpkin mixture, letting it soak for 30 seconds per side.

3. Cook soaked bread slices in the hot skillet for 3-4 minutes per side until deep golden brown and crispy on the outside. The centers should be set but still creamy.

4. Serve immediately while hot with maple syrup, whipped cream, or a dusting of powdered sugar. I like to keep finished pieces warm in a 200°F oven if making multiple batches.

04. Moist Pumpkin Chocolate Chip Muffins

Tender bakery-style muffins packed with chocolate chips and warm spices. These freeze beautifully and make busy mornings so much easier when you have them ready.

Ingredients: 3/4 cup pumpkin puree, 2 cups all-purpose flour, 1/2 cup vegetable oil, 2 large eggs, 3/4 cup sugar, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, 1/2 teaspoon salt, 3/4 cup chocolate chips.

How To Make Moist Pumpkin Chocolate Chip Muffins

1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, baking soda, pumpkin pie spice, and salt until evenly distributed.

2. In another bowl, beat together pumpkin puree, oil, eggs, and sugar until smooth and well combined. The mixture should be thick but pourable without any streaks.

3. Pour wet ingredients into dry ingredients and gently fold together until just combined. Don’t overmix or your muffins will be tough. Fold in chocolate chips with just a few strokes.

4. Divide batter evenly among muffin cups, filling each about 2/3 full. Bake for 18-22 minutes until tops spring back when lightly touched and a toothpick inserted in center comes out clean.

5. Cool in pan for 5 minutes before transferring to a wire rack. These stay moist for days and freeze perfectly for up to 3 months in airtight containers.

05. Autumn Pumpkin Cornbread

Moist skillet cornbread with subtle pumpkin flavor and bursts of tart cranberries. This makes the perfect side dish for chili or any fall meal you’re planning.

Ingredients: 2/3 cup pumpkin puree, 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1 cup buttermilk, 2 large eggs, 1/4 cup melted butter, 1/2 cup fresh cranberries.

How To Make Autumn Pumpkin Cornbread

1. Preheat oven to 425°F and place a 10-inch cast iron skillet in the oven while it heats. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

2. In another bowl, whisk pumpkin puree, buttermilk, eggs, and melted butter until smooth. The pumpkin adds incredible moisture without overpowering the corn flavor.

3. Pour wet ingredients into dry ingredients and stir just until combined. Gently fold in cranberries, being careful not to overmix or the cornbread will be dense instead of tender.

4. Carefully remove hot skillet from oven and add a tablespoon of butter, swirling to coat. Pour batter into the sizzling skillet – it should bubble around the edges immediately.

5. Bake for 20-25 minutes until golden brown on top and a toothpick inserted in center comes out clean. Let cool for 10 minutes before cutting into wedges and serving warm.

06. Homemade Pumpkin Spice Coffee Creamer

Creamy homemade coffee creamer that beats any store-bought version hands down. Make a batch and your morning coffee routine becomes something to truly look forward to.

Ingredients: 3 tablespoons pumpkin puree, 1 cup heavy cream, 1/2 cup whole milk, 1/3 cup brown sugar, 1 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice, pinch of salt.

How To Make Homemade Pumpkin Spice Coffee Creamer

1. Combine all ingredients in a medium saucepan and whisk until smooth. Make sure the pumpkin puree is completely incorporated with no lumps remaining in the mixture.

2. Heat over medium-low heat, whisking frequently, until the mixture just begins to steam and the sugar is completely dissolved. Don’t let it boil or the cream might curdle.

3. Remove from heat and let cool completely to room temperature. The flavors will meld together beautifully as it cools, creating that perfect pumpkin spice taste.

4. Transfer to a clean glass jar or bottle and refrigerate for up to one week. Shake well before each use since the ingredients naturally separate over time.

07. Creamy Pumpkin Pasta Sauce

Silky pumpkin cream sauce that transforms ordinary pasta into an elegant fall dinner. This crowd-pleasing dish feels fancy but comes together in just 20 minutes.

Ingredients: 3/4 cup pumpkin puree, 1 lb penne pasta, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 3 cloves garlic (minced), 2 tablespoons butter, 1/2 teaspoon sage, salt and pepper to taste, toasted pumpkin seeds for garnish.

How To Make Creamy Pumpkin Pasta Sauce

1. Cook pasta according to package directions until al dente, reserving 1 cup of the starchy pasta water before draining. This pasta water will help create the perfect sauce consistency.

2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sage, cooking for 1 minute until fragrant but not browned.

3. Whisk in pumpkin puree and cook for 2 minutes, then slowly add cream while whisking constantly. Bring to a gentle simmer and cook until slightly thickened, about 3-4 minutes.

4. Add drained pasta to the sauce along with Parmesan cheese, tossing to coat evenly. Add pasta water a little at a time until you reach your desired consistency.

5. Season with salt and pepper to taste, then serve immediately topped with toasted pumpkin seeds and extra Parmesan cheese for the perfect finishing touch.

08. Tender Pumpkin Ginger Scones

Flaky, buttery scones with warm ginger and pumpkin flavors throughout. These make breakfast feel special and pair beautifully with your morning coffee or afternoon tea.

Ingredients: 1/2 cup pumpkin puree, 2 cups all-purpose flour, 1/3 cup brown sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon ground ginger, 6 tablespoons cold butter (cubed), 1/4 cup heavy cream, 1 large egg.

How To Make Tender Pumpkin Ginger Scones

1. Preheat oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together flour, brown sugar, baking powder, salt, and ginger until combined.

2. Cut cold butter into small cubes and add to flour mixture. Using your fingers or a pastry cutter, work butter into flour until mixture resembles coarse crumbs with some pea-sized butter pieces.

3. In a separate bowl, whisk together pumpkin puree, cream, and egg until smooth. Pour this mixture into the flour mixture and gently stir until just combined into a shaggy dough.

4. Turn dough onto a floured surface and gently pat into a 7-inch circle about 1-inch thick. Cut into 8 wedges using a sharp knife, then transfer to prepared baking sheet.

5. Bake for 15-18 minutes until tops are golden brown and scones sound hollow when tapped. Serve warm with butter, jam, or a simple glaze made from powdered sugar and milk.

09. Hearty Pumpkin Chili

Rich, warming chili with hidden pumpkin that adds incredible depth and thickness. Nobody will guess the secret ingredient that makes this taste so amazing and satisfying.

Ingredients: 1/2 cup pumpkin puree, 1 lb ground beef, 1 large onion (diced), 2 cloves garlic (minced), 1 can diced tomatoes, 1 can kidney beans (drained), 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon pumpkin pie spice, 2 cups beef broth, salt and pepper.

How To Make Hearty Pumpkin Chili

1. Brown ground beef in a large pot over medium-high heat, breaking it up with a spoon until no pink remains. The beef should be nicely browned and fragrant, about 6-8 minutes total.

2. Add diced onion to the pot and cook until softened and translucent, about 5 minutes. Stir in garlic, chili powder, cumin, and pumpkin pie spice, cooking for 1 minute until fragrant.

3. Add pumpkin puree and stir well to combine with the meat mixture. Cook for 2 minutes to let the pumpkin develop its flavor and integrate with the spices.

4. Pour in diced tomatoes, kidney beans, and beef broth, stirring to combine everything evenly. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.

5. Season with salt and pepper to taste. The chili should be thick and rich, with the pumpkin adding body without any noticeable pumpkin flavor. Serve with cornbread and your favorite toppings.

10. Double Layer Pumpkin Cheesecake

Show-stopping cheesecake with distinct vanilla and pumpkin layers that looks incredibly impressive. This make-ahead dessert is perfect for holidays when you need something truly special.

Ingredients: 1/2 cup pumpkin puree, 24 oz cream cheese (softened), 3/4 cup sugar, 3 large eggs, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1 1/2 cups graham cracker crumbs, 1/4 cup melted butter, 1/4 cup sugar for crust.

How To Make Double Layer Pumpkin Cheesecake

1. Preheat oven to 350°F. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar until evenly moistened. Press firmly into bottom of a 9-inch springform pan and bake for 10 minutes.

2. Beat cream cheese until smooth and fluffy, about 3 minutes. Gradually add 3/4 cup sugar, beating until combined. Add eggs one at a time, beating just until incorporated after each addition.

3. Divide batter in half. To one half, add vanilla extract and mix well. To the other half, add pumpkin puree and pumpkin pie spice, mixing until evenly colored.

4. Pour vanilla layer over prepared crust, spreading evenly. Carefully spoon pumpkin layer on top, spreading gently to avoid mixing the layers together completely.

5. Bake for 45-50 minutes until center is almost set but still slightly jiggly. Cool completely, then refrigerate for at least 4 hours before removing from pan and serving chilled.

11. Classic Pumpkin Roll

Impressive spiral cake filled with sweet cream cheese filling that looks bakery-perfect every time. This freezes beautifully, making it ideal for holiday entertaining and meal prep.

Ingredients: 2/3 cup pumpkin puree, 3 large eggs, 1 cup granulated sugar, 3/4 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, 1/2 teaspoon salt, 8 oz cream cheese (softened), 1/4 cup butter (softened), 1 cup powdered sugar, 1/2 teaspoon vanilla.

How To Make Classic Pumpkin Roll

1. Preheat oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper. Beat eggs and granulated sugar until thick and pale, about 3 minutes with an electric mixer.

2. Stir in pumpkin puree until combined. In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, and salt, then fold into pumpkin mixture until just combined.

3. Spread batter evenly in prepared pan and bake for 13-15 minutes until cake springs back when lightly touched. Immediately turn out onto a clean kitchen towel dusted with powdered sugar.

4. Starting at short end, roll cake up in the towel while still warm. Cool completely on a wire rack, about 1 hour, maintaining the rolled shape throughout cooling.

5. For filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Carefully unroll cooled cake, spread with filling, then reroll without the towel. Wrap in plastic wrap and chill for 2 hours before slicing.

12. Mini Pumpkin Oatmeal Cookies

Soft, chewy cookies perfect for when you just have a few spoonfuls of pumpkin left. This small-batch recipe makes just enough for a cozy treat without overdoing it.

Ingredients: 2 tablespoons pumpkin puree, 1/2 cup old-fashioned oats, 1/4 cup all-purpose flour, 2 tablespoons brown sugar, 2 tablespoons butter (melted), 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon baking soda, pinch of salt.

How To Make Mini Pumpkin Oatmeal Cookies

1. Preheat oven to 350°F and line a small baking sheet with parchment paper. In a bowl, mix together oats, flour, brown sugar, pumpkin pie spice, baking soda, and salt.

2. Stir in pumpkin puree and melted butter until a soft dough forms. The mixture should hold together when pressed but not be too sticky to handle.

3. Drop spoonfuls of dough onto prepared baking sheet, spacing them about 2 inches apart since they’ll spread during baking. You should get about 6 small cookies.

4. Bake for 12-15 minutes until edges are lightly golden but centers still look slightly soft. Let cool on baking sheet for 5 minutes before transferring to enjoy warm and chewy.

13. Perfect Pumpkin Spice Latte

Coffeehouse-quality latte made at home with real pumpkin and warm spices. This tastes even better than the famous version and costs a fraction of the price.

Ingredients: 2 tablespoons pumpkin puree, 1 cup strong brewed coffee, 1/2 cup whole milk, 2 tablespoons brown sugar, 1/4 teaspoon pumpkin pie spice, 1/4 teaspoon vanilla extract, whipped cream for topping, extra pumpkin pie spice for dusting.

How To Make Perfect Pumpkin Spice Latte

1. Brew your coffee extra strong since you’ll be adding milk and other ingredients. While coffee brews, combine pumpkin puree, brown sugar, pumpkin pie spice, and vanilla in a small bowl.

2. Heat milk in a small saucepan over medium heat until steaming but not boiling. You can also use a milk frother or microwave in 30-second intervals until hot.

3. Whisk about 2 tablespoons of the hot milk into the pumpkin mixture to create a smooth paste, then gradually whisk in remaining milk until completely combined and smooth.

4. Pour hot coffee into your favorite mug, then add the pumpkin milk mixture and stir well. Top with whipped cream and a light dusting of pumpkin pie spice for the full coffeehouse experience at home.

Final Thoughts

These recipes prove that leftover pumpkin puree is actually a blessing in disguise. From quick morning treats to impressive dinner party desserts, you’ll never waste another spoonful again.

Keep experimenting with pumpkin in unexpected places – it adds moisture, subtle sweetness, and gorgeous color to so many dishes beyond traditional fall baking.