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Canned Pumpkin--How Do You Use It (Besides Pie)

Jacey Jun 4, 2008 08:03 PM

I love my canned Libby pumpkin! I have found some creative uses for it besides making pumpkin pie.

-Mix a little in cottage cheese with some pumpkin pie spice and maple syrup
-stir in greek yogurt
-Indian pudding
-Replace it for eggs/oil in some baked goods

How do you use it besides making pumpkin pie? Let's share how to utilize this wonderful canned veggie.

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  1. meatn3 RE: Jacey Jun 4, 2008 10:22 PM

    I make a Caribbean inspired spicy soup - recipe varies each time but pumpkin is always in it. Also Make a dip with pumpkin & black beans. The dip, if left chunkier is good as a filling for wraps.

    1 Reply
    1. re: meatn3
      hippiechickinsing RE: meatn3 Jun 4, 2008 11:55 PM

      I use it for soup, too, but more of wintery soup, not spicy. I just substitute it for the potatoes in a creamy potato soup and add a pinch of cumin. I made the pumpkin and black been dip, too.

      I also use it to make pumpkin bread, same recipe as banana bread, but substitute the pumpkin puree for bananas and add pie spices.

    2. Emme RE: Jacey Jun 5, 2008 12:59 AM

      Add it to protein shakes... ice, protein powder, pumpkin, cinnamon, vanilla... blend.

      Stir it into oatmeal.

      Stir it into the egg mixture for pumpkin bread pudding.

      I make a sauce for a hearty white fish (used to be chilean sea bass), by pureeing pumpkin w/ caramelized onions, a little roasted red peppers, sundried tomatoes, evaporated milk and sage. Serve over broiled fish garnished w/ more sage and caramelized onions.

      1 Reply
      1. re: Emme
        dani0622 RE: Emme Jun 5, 2008 09:40 AM

        I love stirring into oatmeal as well with a little pumpkin pie spice.

      2. Passadumkeg RE: Jacey Jun 5, 2008 03:11 AM

        Soup & mole.

        1. r
          rudysmom RE: Jacey Jun 5, 2008 04:39 AM

          pumpkin risotto

          4 Replies
          1. re: rudysmom
            allieinbklyn RE: rudysmom Jun 5, 2008 07:17 AM

            pumpkin chocolate chip cookies
            pumpkin apple (or other fruit) muffins
            pumpkin pancakes or waffles

            1. re: allieinbklyn
              sfumato RE: allieinbklyn Jun 14, 2008 03:06 PM

              Funny that you mention it... my mom makes pumpkin chocolate chip cookies too. Apparently it was a recipe (Gourmet or something) for pumpkin raisin ones, and she didn't have raisins so she added the chocolate chips instead, and the recipe was a hit. I thought she was the only one who made them! :)

              1. re: sfumato
                dustchick RE: sfumato Jun 14, 2008 04:55 PM

                Chocolate chips also work very nicely in pumpkin bread. Hmm... I may have to starting baking now!

                1. re: sfumato
                  Emme RE: sfumato Jun 14, 2008 11:22 PM

                  I've made batches w/ white chocolate chip cookies that were well received.

                  Also chopped pecan praelines or pistachios make a nice addition to any sweetened bready pumpkin product.

            2. j
              julesrules RE: Jacey Jun 5, 2008 08:29 AM

              There's a pumpkin pie ice cream recipe that came with my new Cuisinart ICE so I plan to try that.

              1. c
                clafouti RE: Jacey Jun 5, 2008 11:46 AM

                use it as a pasta sauce with sauteed sausage and fresh sage leaves. if you're feeling decadent, add a little milk or cream.

                1. porker RE: Jacey Jun 5, 2008 02:09 PM

                  Eating Chinese last week, our friend mentioned that plum sauce is actually made with pumpkin puree.
                  We joked all night "Pass the pumpkin sauce" etc etc

                  I don't have a recipe, but if this is true, you can make plum sauce with canned pumpkin for your spring rolls...

                  1. s
                    SharaMcG RE: Jacey Jun 5, 2008 02:30 PM

                    I've used canned pumpkin for smoothies (blend with plain or vanilla yogurt and crushed ice, and some milk, sometimes I also add a few tablespoons of chocolate malt powder--delicious!). I've also used it to replace fat in quick breads--makes them come out very moist. I've also made pumpkin ice cream. I'd love to try the risotto--that sounds great!

                    3 Replies
                    1. re: SharaMcG
                      Passadumkeg RE: SharaMcG Jun 6, 2008 08:13 AM

                      We add rum, cognac or Irish whiskey to pumpkin, cream & nutmeg and ice in the blender. We call it the Jack O' Lantern, cause it sure gets you lit!

                      1. re: Passadumkeg
                        Jacey RE: Passadumkeg Jun 9, 2008 08:20 PM


                        1. re: Passadumkeg
                          TongoRad RE: Passadumkeg Jun 11, 2008 07:03 PM

                          Holy cow, that sounds awesome! I'm going to have to remember that one come fall.

                          As to the OP- I initially thought of cookies as well, but mine have walnuts and habanero flakes instead of the chocolate chips (don't knock it if you haven't tried it...habanero and pumpkin are naturals together!)

                      2. s
                        susabella RE: Jacey Jun 5, 2008 07:46 PM

                        Put a can of pumpkin into a pot of simmering Turkey Chili, it adds substance and flavor and no one would ever guess in a million years that there's pumpkin in the dish!

                        1 Reply
                        1. re: susabella
                          Anne RE: susabella Jun 10, 2008 05:24 PM

                          Pumpkin chili (I think it's beef though, not turkey) is very popular at the annual Pumpkin Festival in Morton, IL where Libby has its packing plant. I often add canned pumpkin to my chili, too. It sure boosts the nutritional value of the meal!

                        2. h
                          hummingbird RE: Jacey Jun 6, 2008 06:16 PM

                          pumkin gnocchi or ravioli filling

                          1. sfumato RE: Jacey Jun 6, 2008 07:56 PM

                            I usually make my own (farm share= more pumpkin than we can handle, so I roast, puree and freeze or can it). But either way, I add pureed pumpkin to lots of things. I especially like it in soups and stews. Gives body and a nice flavour.

                            Also love Spiced Pumpkin Bread:

                            Cut sugar down to 2 cups and add an extra egg or two to make up for it (since sugar is considered a liquid in baking). Soooo good...

                            I second the dog advice, too. Ours loves pumpkin puree warm and mixed with his food and a poached egg (he can't have oil, so no pan cooking the egg) on cold nights!

                            1. vvvindaloo RE: Jacey Jun 6, 2008 09:15 PM

                              pumpkin bread! it's the start of Thanksgiving and the holidays around my house :)

                              3 Replies
                              1. re: vvvindaloo
                                sfumato RE: vvvindaloo Jun 6, 2008 09:29 PM

                                Here too, though sometimes I get antsy and start early. :)

                                1. re: sfumato
                                  laliz RE: sfumato Jun 10, 2008 12:52 PM

                                  I know this is a dessert, but its the only thing I can think of I really make. Although I loved the chili idea. My DS loves this stuff.

                                  Pumpkin Pie Cake
                                  Yield: 15 servings
                                  12 oz Evaporated milk
                                  29 oz Pumpkin
                                  3 Eggs
                                  1 c Sugar
                                  1 tsp Cinnamon
                                  1 tsp Salt
                                  1 18-1/2 oz. yellow cake mix
                                  1 c Butter; melted
                                  1 c Nuts; chopped
                                  Cool whip
                                  Heat oven to 350 degrees. In large bowl, combine
                                  evaporated milk,pumpkin, eggs, sugar, cinnamon and
                                  salt; mix well. Pour mixture into greased 9 x 13 x 2
                                  pan. Sprinkle with dry yellow cake mix; drizzle with
                                  butter and sprinkle with nuts.
                                  Bake 50 to 60 minutes or until toothpick inserted
                                  in center comes outclean. Serve with whipped topping.

                                  1. re: laliz
                                    jenniegirl RE: laliz Jun 10, 2008 05:28 PM

                                    Oh yeah. That recipe is a goodie. Try putting a candy corn pumpkin on the whipped cream during Halloween-it looks really cute.

                              2. r
                                rizzo0904 RE: Jacey Jun 10, 2008 03:07 PM

                                I make these....


                                1. im_nomad RE: Jacey Jun 11, 2008 03:01 PM

                                  outside the obvious thanksgiving offerings ( I make the caramel swirl pumpkin cheesecake from epicurious).....a couple of thanksgiving's ago, i made a roasted squash dip that could easily sub in canned pumpkin...it was a savory, sour-cream, spice/herb/garlic and squash mix....VERY good !!!

                                  3 Replies
                                  1. re: im_nomad
                                    sfumato RE: im_nomad Jun 11, 2008 03:22 PM

                                    ooooh! recipe for the dip, perhaps, if it's easy to post/link? that sounds like something I would love...

                                    1. re: sfumato
                                      im_nomad RE: sfumato Jun 11, 2008 03:48 PM

                                      i will post on the home cooking board.

                                      1. re: im_nomad
                                        sfumato RE: im_nomad Jun 11, 2008 04:12 PM

                                        thanks much!

                                  2. w
                                    weem RE: Jacey Jun 11, 2008 06:58 PM

                                    A friend told me that Weight Watchers has a recipe that uses canned pumpkin to make a fake chocolate pudding.

                                    1 Reply
                                    1. re: weem
                                      stellamystar RE: weem Jun 11, 2008 08:32 PM

                                      I make Canned Pumpkin + SF/FF Butterscotch Pudding + 1 C. Skim Milk + Pumpkin Pie Seasoning + Splenda (to your taste..1/3 cup) = mix and let sit up.
                                      Eat w. whipped cream.

                                    2. hot breath RE: Jacey Jun 11, 2008 09:21 PM

                                      Pumpkin and ancho pepper cupcakes with Chai spice cream cheese frosting are probably my best cupcakes.

                                      1 Reply
                                      1. re: hot breath
                                        meatn3 RE: hot breath Jun 12, 2008 05:58 AM

                                        Mmmm! If you could post the recipe on Home Cooking I'd be grateful! They sound wonderful.

                                      2. f
                                        forzagto RE: Jacey Jun 12, 2008 08:58 AM

                                        Almost every night for dessert I spread canned pumpkin on either toast or rice cakes with almond butter and cottage cheese; top off with cinnamon and sugar (or I use splenda).

                                        1 Reply
                                        1. re: forzagto
                                          stellamystar RE: forzagto Jun 12, 2008 01:47 PM

                                          Hey..I just bought a thing of almond Butter. ..I was looking for some new twists..thanks...!!

                                        2. f
                                          Finsmom RE: Jacey Jun 13, 2008 09:04 PM

                                          I have been dying to try these pumpkin pie wontons...

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