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Surplus of canned pumpkin

I intended to make a lot of pumpkin pie this year and it never happened - I have three 32oz cans of Libby's canned pumpkin that now need to go before the cold weather ends! Any ideas other than pumpkin muffins and pumpkin bread?

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  1. Those cans will be fine and usable for several years.

    1 Reply
    1. re: greygarious

      Exactly...keep them for the next "shortage" which mysteriously seems to occur shortly before Thanksgiving!!!! Canned items KEEP for a pretty long time! Why hurry to use up such a lovely item?

    2. Risotto.
      IIRC, Hungry Girl uses canned pumpkin in all sorts of baking...

      1. Pumpkin soup
        Pumpkin gnocci
        Pumpkin risotto
        Pumpkin margaritas

        1. I haven't tried this recipe yet, but I bookmarked it because it seemed like a different way to use up some canned pumpkin.

          Sloppy Jacks

          1. Pumpkin mixed with yogurt for breakfast or pumpkin smoothies.

            3 Replies
            1. re: Whinerdiner

              Mmmm. Smoothies sound good. With a little cinnamon and maybe some granola on top for a little crunch?

              I like the margarita and waffle ideas too.

                1. re: Whinerdiner

                  I add a bit of maple syrup, too, to my pumpkin smoothies, along with just a splash of vanilla.

            2. Another Chowhound - karykat, I think? - has posted a few times about this pumpkin mac and cheese; haven't tried it, but it's on my list, and certainly looks amazing.


              1 Reply
              1. re: darklyglimmer

                Yes, me. I've been making it and freezing it for lunches. Easy to heat up in the micro.

                Think I'll add a little cumin to my next batch. And I sprinkle some pumpkin seeds on top for a little crunch.

              2. That's so funny. I use it year round and couldn't find any on the shelves anywhere after March last year. This year I've been getting a can or two every time I shop, just to stockpile. Other than pumpkin baked goods, the main things we have are pumpkin soup, pumpkin waffles and a casserole similar to a brandied sweet potato casserole. I call it "Sweet Notato Casserole" since sweet potatoes are a no-no (insulin trigger).

                1. Broke Ass Gourmet has a bunch of pumpkin recipes including brown butter pumpkin mac n cheese, naan and gnocchi.

                  You could use what you need for a recipe out of a big can and then freeze the rest of the can in amounts you can use.

                  Here are the pumpkin recipes from the blog:


                  1 Reply
                  1. I enjoy pumpkin all year round and like a fellow CH said, those cans will keep quite some time. But if you get a jones for pumpkin my go list includes: smoothies, pancakes, bar cookies, soup, dip, pumpkin hummus is amazing, and any number of cakes/breads.

                    1. Open can.

                      Take spoon.

                      Find big bowl.

                      Use said spoon to scoop out large copious amounts of pumpkin into big bowl.

                      Open peanut bar jar.

                      Take spoon (preferrably if it *is* the same one).

                      Use said spoon to scoop peanut butter into same bowl with pumpkin

                      Cover bowl with paper towel.

                      Put bowl in microwave for 15 seconds on medium heat setting

                      Remove bowl.

                      Mix pumpkin and peanut butter with spoon (preferrably if it *is* the same one)

                      Commence eating -- with or without spoon.


                      Repeat from the top if necessary.

                      7 Replies
                      1. re: ipsedixit

                        I would never have thought of that in a million years.

                        How would it be on crackers?

                        I used to do something years ago that involved mixing pumpkin with another (kind of) staple.

                        I took good vanilla ice cream or frozen yogurt. Let it get soft. Then mix with canned pumpkin and spices. And refreeze in small containers.. I would use more pumpkin than ice cream to make it lo-cal. But any proportion would work. Using as much pumpkin as I did, it could get a little crystally. But tasted good.

                        I would put it along with your pumpkin-peanut butter thing as a good late night snack.

                        1. re: karykat

                          How would it be on crackers?


                          It would be good on a leather shoe.

                          Go make yourself a bowl. Now.

                          1. re: karykat


                            does that seriously work to mix pumpkin with soft ice cream? My son has been asking for pumpkin ice cream since thanksgiving and Edy's had it.. The pumpkin doesn't need to be cooked?

                            1. re: lilmomma

                              The pumpkin in the can is already cooked, so you can mix it straight in, no worries.

                              My mom used to do this for us too, since at that time you couldn't buy it in the stores, just hope for an appearance at Baskin Robbins... It's good! (She just used plain vanilla ice cream, let it get soft, mixed it in w/spices, put it back in the freezer and ta da.)

                              1. re: lilmomma

                                You can use it straight from the can -- or use pumpkin butter. My grocery store stocks it in the spreads and jams aisle.

                            2. If you are tired of pumpkin and you have a dog, you can feed it to your dog since it's a good source of fiber.

                              1. Other than what's been mentioned here I'd suggest pumpkin waffles. I make extra and freeze them; they reheat well in the toaster.

                                1. I very strongly recommend this pumpkin bread recipe, which is part of a larger dish from a Bobby Flay "Throwdown" show last Fall:


                                  His overall recipe is complicated and calls for several elements, but the actual bread is simple. In his rendering, it supposed to be made ahead, cubed and toasted, and used as a base for a subsequent bread pudding. I did all of that, actually, and it was very good. But it was not better than the pumpkin bread alone, which was amazingly moist and delicious. I had tried a bit of the bread alone before finishing the recipe, and in the end, I knew I wanted seconds of the bread more than the bread pudding.

                                  1. Rachel Ray's (I know, I know) pumpkin-black bean soup is a favorite of mine. It's very unusual and happens to fit the bill pretty perfectly for a weeknight: quick, delicious, cheap, healthy. You can freeze it before you add dairy, and I use evaporated milk rather than cream.

                                    1. Yes add some salt and pepper and butter and nutmeg and serve it like butternut squash also you can make pumpkin spice pancakes made of 2c pumpkin and basic pancake mix buttermilk works best add 2 eggs and 1 tsp cinnamon 1 tsp nutmeg 1 tsp cloves 1 tsp allspice and use milk not water to make the batter add 4 tbs brown sugar ans 2 tsp vanilla extract mix well and cook lime pancakes serve with whip cream on top swirled with Carmel. And s sprinkle of cinnamon mmmmmmm so good to top of the pancakes have a froathy cappucinno with it or a nice chai tea

                                      1. when i can't get fresh pumpkin, i'll use it to make pumpkin butter... i go simple - dark brown sugar combined with pumpkin, cooked til thickened, then stir in vanilla, cinnamon, nutmeg and cloves to taste.

                                        1. Pumpkin Butter - tasty and a great dish! Libbys.com has a good recipe...

                                          1. i agree that you should hang onto them, but if you really want to use some i vote for blondies or brownies.

                                            1. LOVE this pasta sauce:

                                              Bowtie Pasta with Pumpkin Sauce

                                              Recipe By:
                                              Serving Size: 6


                                              6 shallots , peeled and chopped
                                              1 clove garlic, peeled and chopped
                                              2 tablespoon butter
                                              1/2 cup chicken stock
                                              1 15-oz. can pumpkin puree
                                              1 cup half-and-half
                                              1/4 cup Parmesan, freshly grated
                                              1/4 teaspoon nutmeg, freshly grated
                                              1/2 teaspoon dry mustard
                                              salt and freshly ground pepper, to taste
                                              fresh basil, for garnish
                                              pine nuts, for garnish
                                              1 pound bowtie pasta


                                              1. In a large saucepan, cook the shallots and garlic in the butter until soft. Add the stock and simmer. Stir in the pumpkin, cream, and grated Parmesan. Reduce the heat to a simmer, and add the nutmeg, mustard, pepper, and salt. Continue to cook over low heat for about 25 minutes.

                                              2. Meanwhile, cook pasta.

                                              3. Toss pasta with sauce and garnish with pine nuts and a chiffonade of basil to serve.

                                              4 Replies
                                              1. re: rainey

                                                I had great success with a pumpkin bread pudding this past Thanksgiving, after the premade crust of my pumpkin pie collapsed. I just flung the whole pie, pumpkin custard filling and all, into some bread cubes that were soaking for bread pudding, mixed them all up together, and yum.

                                                Saw the NY Times had a recipe for chocolate pumpkin bread pudding around the same time.

                                                1. re: femmevox

                                                  Pumpkin is incredibly versatile and really a very delicious ingredient. I use it in soup, sweets and quick & yeasted breads & rolls. I love it!

                                                  I like the inventiveness of using a failed pie as part of a bread pudding. I have a bread pudding recipe that's also based on a yeasted pumpkin bread.

                                                  If you get around to making one of the pumpkin butters that appear elsewhere in this thread these scones are very nice:

                                                  Pumpkin Butter Scones

                                                  Recipe Adapted from: christonium.com
                                                  Serving Size: 4


                                                  2 cup all purpose flour
                                                  1/4 cup brown sugar
                                                  4 teaspoon baking powder
                                                  1/4 teaspoon baking soda
                                                  1/4 teaspoon salt
                                                  1/2 teaspoon cinnamon
                                                  1/4 teaspoon nutmeg
                                                  1/4 cup candied ginger, slivered, optional
                                                  1/4 cup butter, frozen and broken into tiny bits
                                                  1/4 cup pumpkin butter
                                                  1 cup milk


                                                  1. Preheat the oven to 425˚.

                                                  2. Mix all the dry ingredients together in a work bowl. Add the butter and work quickly with your fingertips to incorporate it into the flour mix. In a separate bowl, mix the milk and the pumpkin butter together. Add it to the flour mix and fold the batter together quickly with a wooden spoon. Don’t over-work the dough!

                                                  3. Pour the dough (it will be quite loose) on to a sheet pan, either covered with a silpat or parchment paper. Form it into a circle. Run a knife through it to make four “cakes” – the dough is loose and might not really separate, that’s just fine. Poke each “square” with a fork about 3 times.

                                                  4. Bake in 425 degree oven for about 8-10 minutes.

                                                  5. Serve with butter and additional pumpkin butter or lemon curd.

                                                2. re: rainey

                                                  This kind of sounds like the pumpkin filling that is sometimes put into filled pasta, except as a sauce.

                                                  Sounds good.

                                                  1. re: karykat

                                                    We call it Pumpkin Crack at my house because it's so good.

                                                3. This might sound crazy, but my ex had some canned pumpkin kicking around one night a few months ago and decided to combine it with ground turkey and make meatloaf. I was a bit skeptical at first, but it was fantastic. I have no actual recipe, but it was approx. 1 lb lean ground turkey, a couple scoops of pumpkin, some diced onions, an egg, misc. seasoning to taste- there may have been some curry in there, salt, pepper.... He threw it in a loaf pan and baked it and it was AMAZING. I think it would be worth some experimentation!

                                                  1. Pumpkin ravioli
                                                    Italian pumpkin soup, made with chicken or veg. stock, basil, thyme, garlic....garnished with crushed pignolis.
                                                    Pumpkin Tzimmes (deconstructed) - poach prunes, mash, mix into lightly sweetened pumpkin with a beaten egg, and bake with a sprinkle of cinnamon atop.
                                                    Pumpkin Kugel (egg noodles, pumpkin, cottage cheese, eggs, raisins, touch of salt and pepper..bake.)
                                                    You can incorporate pumpkin into yeast rolls for fantastic breadstuffs.
                                                    Steam and puree chunks of turnip and white potato, then puree them individually. Swirl together with your canned pumpkin (you want the color contrast, so don't mix thoroughly), and season with salt and pepper. Top with breadcrumbs, crushed cornflakes or crushed crackers, drizzle with butter, and bake. Nice vegie side.
                                                    Darling baby sister the uncook once upon a time made huge pumpkin cookies (they were crackly and sugary on top and really turned out well, for her.. ; ) and made ice cream sandwiches with butter-pecan and rum-raisin ice cream. Pretty damn outstanding.
                                                    Pumpkin soup with steamed, pureed spinach swirled in; topped with creme fraiche and salted sunflower seeds
                                                    Pumpkin Lasagna
                                                    Pumpkin ice cream with brandy; caramel sauce
                                                    That's what I got. If you want exact recipes please feel free to ask.
                                                    Oh, and you can make an amazing pumpkin butter (or spread, or curd) for toast or for use as an on-hand cookie filling.

                                                    1. This simple Sherry Yard cake recipe is simply delicious. I split it horizontally and add a lemon curd filling then just dust the top with powdered sugar.

                                                      Pumpkin Financier

                                                      Recipe By: Sherry Yard
                                                      Serving Size: 10


                                                      1 cup butter
                                                      1 1/4 cup almond flour
                                                      1 1/2 cup all purpose flour
                                                      1 1/2 cup confectioners' sugar
                                                      1 teaspoon baking powder
                                                      1/2 teaspoon baking soda
                                                      1/4 teaspoon salt
                                                      1/2 teaspoon cinnamon
                                                      1/2 teaspoon ginger
                                                      1/4 teaspoon nutmeg
                                                      2 tablespoon light brown sugar, firmly packed
                                                      1 cup egg whites, (8 large eggs)
                                                      1/2 cup pumpkin puree
                                                      1/2 teaspoon orange zest, firmly packed
                                                      1 to 2 drops orange oil
                                                      lemon curd


                                                      1. Preheat the oven to 350˚. Prepare a 10" round cake pan with nonstick spray and a parchment paper liner.

                                                      2. Melt the butter over medium heat. Cook until the solids separate and begin to brown to a dark golden color, 7-10 minutes. Remove from the heat and set aside to let cool but don't chill it. It needs to be liquid.

                                                      3. Sift together the dry ingredients. Pour into the mixer bowl. Add the eggs and mix on medium speed for 3 minutes. Add the pumpkin and stir to combiine. Add the melted butter being sure to scrape in all the browned milk solids. Mix at a low speed to combine. The batter will be very runny. Now raise speed to high and mix for 3 more minutes until the batter resembles mayonnaise.

                                                      4. Pour the batter into the prepared pan. Bake for 15 minutes. Rotate for even browning and bake 15 more minutes. When the center no longer jiggles and a cake tester inserted into the middle comes out clean the cake is done. There may be some cracking in the surface.

                                                      5. Cool in the pan on a rack for 5 minutes then turn onto the rack and remove the parchment paper. Let cool completely.

                                                      6. Before serving, slice cake horizontally into two halves. Spread bottom half with lemon curd. Replace top layer and sprinkle on sifted confectioners sugar.


                                                      An interesting, very rich cake that Steve & Izzy both like a lot. Improves on the second day.

                                                      • Almond flour is available at Whole Foods but if you don't have it, it can be made by pulsing sliced almonds in a food processor or blender until it is very fine. Be careful not to let the ground almonds clump up into almond butter.

                                                      • Trader Joe's makes a great, tart lemon curd.

                                                      And here's the simplest lemon curd recipe I know. It's also wonderfully flavorful. It's part of a recipe for a lemon curd marbled cheesecake but well worth making just for its own fresh zingy flavor.

                                                      Lemon Curd
                                                      Recipe By: Gourmet


                                                      LEMON CURD
                                                      1 teaspoon finely grated fresh lemon zest
                                                      1/2 cup fresh lemon juice
                                                      1/2 cup sugar
                                                      3 large eggs
                                                      1/2 stick (1/4 cup) unsalted butter, cut into small pieces


                                                      1. MAKE LEMON CURD:

                                                      2. Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.

                                                      3. Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.

                                                      1. I make soup with chorizo or andouille sausage. Sweat some onions, chopped garlic, add pumpkin, chicken stock, some white wine and s and p. Great winter meal with enough sausage, which really spices it up.

                                                        1. Judging by retail prices, I haven't seen a 'surplus' of canned pumpkin within memory. One 28 oz can is priced over $2 US, often close to $3. I can't see buying up a case at that price when fresh winter squash of some variety is usually available. Supply must be closely tracking demand.

                                                          1. I like Martha Stewart's recipe for a pumpkin puree based enchilada sauce. It's the only way I can get my squash hating hubby to eat pumpkin.


                                                            1 Reply
                                                            1. re: DCMack

                                                              MS's pumpkin custard is also luscious.

                                                            2. In case you're sick of the taste of pumpkin, you can Google the recipe for Weight Watchers chocolate pudding which uses pureed pumpkin. The pumpkin in it gives it body and nutrition, but the chocolate gives it the flavor.

                                                              1. Pumpkin cinnamon buns (KAF)

                                                                1. Mix a can up with some cream cheese, one package of cool whip and some cinnamon and pumpkin pie spice. Dip graham crackers in it. Not the healthiest of things, but super easy, yummy and kids love it.

                                                                  1. You are so lucky! I can't find canned pumpkin anywhere!

                                                                    3 Replies
                                                                    1. re: jeanmarieok

                                                                      No kidding, jeanmarieok. Every grocery baking aisle, Aldi's, health food store and many farmer's markets carry canned, frozen chunks, jarred puree nearly if not all year round. Def. larger stock around the fall thru Thanksgiving here in NJ but even Aldi's is still carrying cans of pumpkin right now.

                                                                    2. I ADORE this soup and make it all the time. And I can always find punkin in the stores, yay.


                                                                      1. Pumpkin hummus - recommended by a health-food nut, but we love it. Always a shock and a hit at parties. Turns out those hummus flavors like cumin and sesame are fabulous with squash too - and isn't that what pumpkin is?

                                                                        We serve it with toasted pita or naan, plus some bell pepper slices for healthier dipping. Here's the recipe I like:http://find.myrecipes.com/recipes/rec...

                                                                          1. I see your surplus and raise you by...a lot. On Jan 1 I believe I had eight 15 ounce cans and three 29 ounce cans. I'm down to the 29 ounce cans. I have been using it primarily--almost exclusively--for pumpkin oatmeal in the mornings. Add 1/4 c. puree for each serving (add to the water, with spices, at beginning, whisk it in to the water). Add some cinnamon and whatever other pumpkin spices you like. Proceed with usual oatmeal recipe. I stir in toasted pecans at the end some mornings.

                                                                            1 Reply
                                                                            1. I'm not a fan of boxed mixes, but these are great: boxed brownie mix and 15 oz of canned pumpkin--no other ingredients. Batter will be thick, but results are delicious. Can do the same with a boxed cake mix (I think spice, carrot, or chocolate work best) and can of pumpkin. Results are somewhat dense, but so delicious. Baked as a quick bread, it's even better toasted.

                                                                              1 Reply
                                                                              1. re: pine time

                                                                                pine time

                                                                                you mix regular brownie mix or cake mix with a can of pmpkin. thats it. No other ingredients? Then bake for the directed time?

                                                                              2. I love this Pumpkin Cranberry Bread recipe - except not as bread. It makes fantastic muffins, but the bread never firmed up for me the one time I tried it. It uses 15 ounces.


                                                                                1. Why the arbitrary season limit to cleaning out the pantry? I still have some from when I bought a case of organic 2 years ago.