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What should I do with the rest of my canned pumpkin?

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!

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    1. re: bookgrrl72

      I'm LOVING the idea of a pumpkin smoothie- and as I've got all those ingredients int he house, I'm very tempted to run and make one right now! But, I'm wondering about the texture- have you tried them yourself? Not too watery/grainy? Did you try it with milk or yogurt?

      1. re: sweet ginger

        When I've made pumpkin smoothies I've always used milk (soymilk actually) - it's not too watery. Good luck!

      2. re: bookgrrl72

        I made that pumpkin smoothie yesterday, and even after adding more and more sugar, vanilla, spices, it still was very thin and flavorless.
        Maybe adding vanilla yogurt with more sugar/body/flavor would help, but I'm not sure I'm going to try it again to be honest.

        1. re: laurendlewis

          Same exact thing here. It sounded so good but it was unbelieveably runny and bland. Im going to try to add syrup and dates/nuts next time.

      3. 3/4 cup should be enough pumpkin to do a custard or maybe that pumpkin "fluff" dip that everyone does around the holidays and serves with gingersnaps and fruit. I like to use it in oatmeal if I have any leftover from baking.

        3 Replies
        1. re: Mattkn

          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!!!

          1. re: ilovegobo

            Pumkin Fluff
            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...

            1. re: Mattkn

              Mattkn! THANK YOU so much for passing this info along!
              This will be my big holiday treat to myself and my friends this year. Kind of a goofy thing to be excited about, I know...

        2. Add to pancakes or waffles, pumpkin cookies, and I love the idea of pumpkin smoothies. Yum!

          1. 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

            1. My dog always gets a spoonful of leftover pumpkin when I make muffins!

              2 Replies
              1. re: firecooked

                Canned pumpkin (not pie filling, regular) was a regular treat for the dogs I lived with in grad school because it was a good source of fiber and they loved it.

                1. re: Jeserf

                  Yes! Our dogs get a dollop of pumpkin in their evening kibble. They love it and it keeps them, uh, regular. 8>D

              2. If you like your muffin recipe and want to make it regularly, open the can of pumpkin, use what you need, and divide the rest into 1/2 cup ( or whatever amount you need) increments and freeze them. You will conveniently have the amount you need on hand next time you make the muffins.

                4 Replies
                1. re: WCchopper

                  A great idea- but I'm finally beginning to understand that my freezer is where little wrapped pagkages of odds and ends somehow multiply into more than I remember tucking away! It's stuffed to the brim, and I'm having a hard time justifying adding another stand-alone freezer for my small household of 2 plus a toddler! So, I'm in use it or chuck it mode until I can begin to see the shelves in my freezer and pantry again! Does anyone else have this problem?

                  1. re: sweet ginger

                    I have this problem so bad .....I don't care how many people in my house, I still dream of the second freezer. The thing that has truly helped keep me using things I freeze , and i speak as a deeply disorganized person, is putting them in zip top freezer bags so they will freeze flat and thaw quickly, then I label them (no more "what was this before it was grey and covered with crystals?") and put the month and year with a sharpie. So it's not a big deal to grab a bag of chilli and eat it in half an hour.

                    1. re: sweet ginger

                      I cook in quantity & really use my freezer a lot. Finally took drastic action a few years ago & it has made a world of difference. I am not highly organized by nature, but I removed every thing, wrote down what I had & how much, grouped it by category (written & actual items). Smallish items like sausage all got put in a plastic bin- stacks well & keeps them from spilling out all the time. Repacked the freezer with frequently used items front & center. Then got really anal - actually made a map & listing of items! I cross things off & add new items as needed. The chart gets redone maybe 2-3 times per year as needed.

                      Now I seldom have waste. If planning a meal I can just look at the list & know what there is & where to start digging. Saves lots of time. It does get you looks from friends that are equal part shock & morbid fascination! They look at the list, then the open the door...then they repeat the action several times! :)

                  2. You can make pumpkin pudding, either from scratch (with evaporated skim milk, eggs, cornstarch and sugar) or with Jell-O vanilla pudding mix. Pumpkin rice pudding is pretty awesome too.

                    I've made savoury quickbreads with pumpkin - either scones or loaves. You season with curry powder or rosemary and toasted nuts. Even better if you can get a decent crust.

                    6 Replies
                    1. re: piccola

                      use it in oatmeal, as described above, or even in a tomato sauce based spaghetti dish. believe it or not, it works.

                      1. re: piccola

                        Pumpkin scones! Now there's something that has my attention! I have a definite weakness for baked goods. Anyone have a fabulous recipe to share?

                        1. re: sweet ginger

                          I make a lowfat version a lot like this one: http://www.recipezaar.com/18101

                          Another great possibility is pumpkin hummus: http://bakingbites.com/2005/10/pumpki...

                          1. re: piccola

                            thanks piccola, they both look great. looking forward to several of those scones tonight nice and warm covered with maple syrup.

                            1. re: yankeefan

                              Don't be afraid to experiment with them. I really like them with dried cherries or cranberries (or spread with leftover cranberry sauce).

                              1. re: piccola

                                Thank you for posting the links to these recipes. I tried the scones; they didn't have enough pumpkin flavor or sweetness for me. But they had a nice texture- it was more like a biscuit with a hint of pumpkin (not bad- they were gone in no time! Just not what I was expecting) I might fidget with the recipe a bit- it's a good place to start. Any suggestions on how to tweak them?

                      2. Pumpkin cheesecake?

                        1. I just used the rest of a can I had used half of in a spice cake. What I did was add the ingredients you would use for a pie. A little milk, egg beaters, cinnamon, walnuts and brown sugar( eyeballing the measurements) Then baked for 25 mins or so in a ramekin.

                          1. Pumpkin Cider Bisque:

                            Make a cream soup by melting two tablespoons butter and mixing in 2 tablespoon flour, and then slowly stir in 2 cups of whole milk. Stir constantly over medium heat until thickened. Add 1/2 cup pumpkin puree or canned pumpkin, and heat through. Slowly add 2 cups cider. Correct seasonings with salt and pepper. Serve hot, with a dollop of sour cream, or cold with apple slices to garnish. (4 servings / approx. cost per serving = .30cents)

                            - Jeff Yeager - www.UltimateCheapskate.com

                            1. A new one I tried tonight- cottage cheese mixed with pumpkin and baked dried apples from trader joes. Pour some maple syrup over it- fantastic.

                              1. I mix a spoonful of canned pumpkin into oatmeal with a little cinamon and brown sugar; mix it into plain yogurt with some maple syrup, sprinkled with toasted nuts or chopped apple; add it to polenta. If you want to bake with it, try mixing it in your favorite cornbread recipe or make biscuits. There are a lot of sweet potato biscuit recipes around. Just substitute the pumpkin for sweet potatoes.

                                Also can make a pumpkin pudding--which is basically pumpkin pie without a crust baked in a deeper dish.

                                1. I can't believe I forgot my two other favorite things to do with pumpkin, although these recipes are not really for leftover pumpkin since you'll need an entire can or two: Pumpkin soup with black beans. Basically mix canned pumpkin with chicken broth and add black beans. You could get fancier and first saute some aromatics--garlic, onion and/or ginger--then puree before adding the beans.

                                  Also pumpkin makes a great pasta sauce. I don't really have a written recipe. What I do is saute some onions and/or garlic and pancetta or bacon, add pumpkin cook for awhile. Thin with broth or water. Add a little cream at the end. Sprinke with chopped parsley or other herb and some grated cheese. Most people I've served this to think it's a tomato based sauce.

                                  3 Replies
                                  1. re: JanRan

                                    Good idea with the sauce.

                                    Ive had pumpkin gnocchi several times at restaurants and never really thought about trying to do it myself- has anyone else had any success with this?

                                    1. re: yankeefan

                                      I just made pumpkin pasta sauce last night! My 3 year old scarfed it down. I thought it was decent, and my 5 year old decided it wasn't worth even sticking in his mouth because he only likes pasta with tomato sauce (not even cheese sauce).
                                      I brown a Tiny bit of bacon (but I think a bit of smoked paprika would be nice), removed the solids and carmelized some onions, added some frozen peas, leftover pumpkin puree (from a sugar pie pumpkin), leftover evaporated milk, stock, thyme and sage. Topped the pasta and sauce with cheese and the bacon bits for the boys and truffle oil for me.

                                      I have also made pumpkin/squash gnocci. However, I have celiac disease, so my recipe is a bit different (no flour)...I drain the squash puree so it is very thick, add egg, use a tiny bit of a gluten free flour/xanthan gum as needed and salt. Instead of rolling it out, I drop it by spoonful into the gently boiling salted water. The result are truly cloudlike gnocci - when it goes well, but I have had some failures : ). They don't sautee well, because I try to minimize the flour, so I usually just top with the brown butter/sage sauce.

                                    2. re: JanRan

                                      The pumpkin pasta sauce looks great. No more leftover pumpkin for the dog!

                                    3. Oh my goodness! Every time I check back in there are so many great suggestions, I have a feeling I'm going to be in the grocery store again very, very soon to buy several more cans of pumpkin! Leftovers will not be an issue, I'm sure. Thank you everyone- several of these are things I would have eventually thought of, most likely well after the pumpkin rotteed away in the fridge (but you know how sometimes you get in a recipe rut?), but other ideas are truly inspired- you guys are awesome!

                                      1. It's not a baking suggestion, but you could mix with ricotta, minced fresh rosemary, garlic and sage, and an egg to bind as a filling for ravioli.

                                        1. Pumpkin creme brulee. Better than you can imagine. I've used the Gale Gand recipe from the Food Network site.

                                          1. pumpkin kibbeh (fried kibbeh patties/balls are the version i like)

                                            also just found this for pumpkin tahini, inspired by clifford wright. will try this!

                                            pumpkin pancakes with pumpkin maple sauce:

                                            i am getting hungry reading this thread

                                            1. One of my all-time favorites: pumpkin ravioli (or tortellini). Trust you know (or can easily find) a good homemade pasta recipe; for the filling, take equal measures of the pumpkin and ricotta cheese, add a little nutmeg and parmesan, and off you go. Truly delicious. (All it needs for condiment is a little olive oil, maybe infused with a little sage, and a little more parm or romano plus black pepper on top.) One of the many things I miss about living in New York was the superb pumpkin tortellini at Fairway....

                                              1. P.S. If you really want to go for broke, add a little of the pumpkin into the pasta recipe itself (maybe 2 or 3 T per cup of flour, subtracting a little water).

                                                1. I use canned pumpkin (not pie filling) and mix it w/Fage 2% - add pumpkin pie spice and a touch of maple syrup or brown sugar and voila! Tastes a bit like pie filling but low sugar - my daughter loved this as a toddler - your kid might too!

                                                  1. Add it to the soup pot!