What should I do with the rest of my canned pumpkin?
- sweet ginger Oct 1, 2007 08:34 PM
I opened a 15-oz can of pumpkin to make muffins yesterday. Turns out I only needed 1/2 cup! So I have almost 3/4 of the can left- I suppose I could make another few batches of muffins to stick in the freezer, but does anyone have any other ideas? I'm partial to baking, but welcome all suggestions!
I shouldn't admit this because it makes me sound so incredibly naiive, but I don't know anything about this pumpkin fluff dip. I have never seen a sweet dip provided for gingersnaps and fruit, but it sounds like fun. I'm baffled that I've never heard anything about this, but if you (or someone) could please give me some pointers about what to put in this stuff and what else you serve it with... that would be great!!! Thank you!!!
There are several out there and I'm at work so I will do the best that I can...
1 can pumpkin
1 pkg cream cheese (8oz? the large one) Rm temp
Either 2 cups powdered sugar or maybe 1 cup of brown (I've seen it both ways, but my friend uses powdered) A can of sweetened condensed milk might do the trick as well.
Maybe a tsp of vanilla
Pumpkin pie spice to taste (I think my friend just mixes hers from the spices she has on hand and probably has a better flavor than just using pumpkin pie spice)
The you just beat it all together until smooth. It shouldn't be too hard to spice it up to your liking...just think pumpkin pie!
Serve with apples, pears, pieces of pound cake, gingersnaps, marshmellows, and graham cracker sticks. And you can jazz it up by scooping out a sugar pumpkin and serving the dip in it...
stir some into your morning oatmeal
no-cook pumpkin 'pudding': warm it in the microwave, and whisk in equal part cottage cheese, ricotta, or greek yogurt; add pumpkin pie spice, sweeten with maple syrup or maple sugar, and top with chopped, crystallized ginger
crustless pumpkin pie custards: whip up a batch of your favorite pumpkin pie filling [adjust the other ingredients to coincide with the amount of pumpkin you have], pour into ramekins, and bake in a water bath