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what to do with extra 1/2 can of pumpkin puree

danionavenue Oct 11, 2011 05:21 AM

I made cookies and only needed 1 cup of pumpkin puree, I have a lot left!
What should I make with my leftover ingredient? I was thinking soup. I have
some chicken broth.... anything more original ideas?

  1. Tehama Oct 11, 2011 05:24 AM

    Make your own Pumpkin Spice Lattes and bypass Starbucks!
    http://www.food.com/recipe/starbucks-...
    (there are lots of other copycat recipes/variations on the net, too!)

    1. visciole Oct 11, 2011 05:38 AM

      You can also stick it in a plastic container and freeze it if you want to save it for another batch of cookies.

      1. weezieduzzit Oct 11, 2011 06:57 AM

        This is a pumpkin scone recipe that was on Etsy's blog recently:

        http://www.etsy.com/blog/en/2011/pump...

        1. h
          HillJ Oct 11, 2011 08:12 AM

          I'd make a small batch of pumpkin butter.

          I just finished a large can of pure pumpkin off this way and I am enjoying the butter (which contains no actually dairy butter) swirled in greek yogurt, spread on scones and pancakes and just right out of the jar. http://oneperfectbite.blogspot.com/20...
          eta: I didn't have apple juice at the time so I sub'd pear juice.

          1. k
            katecm Oct 11, 2011 09:27 AM

            You can mix in some milk, an egg, brown sugar, maple syrup, cinnamon and nutmeg and bake it into a crustless pie for dessert. Or, thin it with broth, stirring it into barley with sauteed apples, shallots, sage and rosemary for a lovely side dish. Or thin it with broth and stir in some grated gruyere then add in cooked pasta and bake for a pumpkin mac and cheese. Or filling for ravioli!

            1. biondanonima Oct 11, 2011 11:28 AM

              Why not go savory? You can mix it into pasta sauce - in a tomato sauce, it adds a very nice sweet element. Use it as ravioli filling - just mix with some parmesan cheese and/or sausage. That would make a great empanada filling, too. My husband is a big fan of this recipe for pumpkin-peanut noodles:

              1 pound spaghetti
              1 small onion, diced
              3 cloves garlic, minced
              1 inch ginger, grated
              1 teaspoon crushed red pepper flakes
              1 red bell pepper, thinly sliced
              1/4 cup creamy peanut butter
              1/4 to 1/3 cup soy sauce
              1/2 can pumpkin
              2 T. curry paste
              chicken stock as necessary

              Boil the noodles till al dente. Meanwhile, saute the onion in some oil - when translucent, add the bell pepper, garlic, ginger and red pepper flakes and saute until the bell pepper is crisp-tender. Remove vegetables from the skillet and whisk together the remaining ingredients over medium heat, using just enough stock to loosen the sauce. Add the cooked pasta and vegetables and toss, adding pasta water or more stock to loosen as necessary. Garnish with chopped green onions and/or chopped peanuts. Very versatile - great with grilled shrimp or chicken.

              1. c
                ChiliDude Oct 11, 2011 11:50 AM

                Add it to a creamed vegetable soup like tomato.

                1. r
                  rasputina Oct 11, 2011 12:07 PM

                  pumpkin pancakes!

                  2 Replies
                  1. re: rasputina
                    c
                    ChiliDude Oct 12, 2011 06:44 AM

                    Sounds tasty to me.

                    1. re: ChiliDude
                      ChristinaMason Oct 12, 2011 07:15 AM

                      This recipe is good: Melt and let cool 2 tablespoons unsalted butter.

                      In a large bowl, whisk together:

                      3/4 cup all-purpose white flour
                      1/4 cup whole wheat flour
                      2 tablespoons sugar
                      2 teaspoons baking powder
                      2 teaspoons pumpkin pie spice
                      1/4 teaspoon salt

                      In a second bowl, whisk together:

                      1 cup milk
                      1 egg, lightly beaten
                      1/2 cup pumpkin puree

                      Mix the wet ingredients into the dry ingredients. Add the butter. Mix until just combined.

                      Fry on a griddle.

                  2. j
                    jaykayen Oct 11, 2011 12:21 PM

                    Risotto.

                    Pancakes or muffins sounds good, too

                    1. k
                      karykat Oct 11, 2011 12:26 PM

                      If you have some frozen vanilla ice cream or yogurt, let it thaw a bit to soften, then mix in the pumpkin and some cinnamon and refreeze. Pumpkin ice cream.

                      (I used to do this with a pretty large amount of pumpkin to ice cream to make a low calorie frozen treat to have for snacks at night.)

                      1 Reply
                      1. re: karykat
                        r
                        rstuart Oct 11, 2011 12:28 PM

                        I tend to freeze it, then defrost as needed for recipes.
                        I've had a great pumpkin white bean chili, and I like Ellie Kreiger's Pumpkin Pie muffins.. pretty healthy and tasty...

                      2. h
                        hungryjoanne Oct 11, 2011 12:59 PM

                        Pumpkin fudge!!!!

                        1. Novelli Oct 11, 2011 01:25 PM

                          an egg or 2 and some flour would make lovely gnocchi cooked with some fried sage in browned butter.

                          2 Replies
                          1. re: Novelli
                            Tehama Oct 11, 2011 02:52 PM

                            Oh I love that idea! Does this seem like a good recipe to follow for gnocchi novices? http://www.foodnetwork.com/recipes/em...

                            1. re: Tehama
                              Novelli Oct 11, 2011 03:25 PM

                              worth a shot, I'd say! Maybe some fresh grated nutmeg, although that's an interesting addition of the cinnamon and allspice.

                          2. c
                            cookingofjoy Oct 11, 2011 05:17 PM

                            Sherry Yard has a pumpkin brioche recipe calling for 1c puree. Here's a copy online http://hungryoyster.blogspot.com/2009...

                            1. mattstolz Oct 11, 2011 06:06 PM

                              id go ravioli, oatmeal, or pumpkin bread

                              but my favorite use of pumpkin ever was pumpkin spice latte ice cream with gingersnap dough mixed in

                              1. Njchicaa Oct 11, 2011 06:36 PM

                                Make a pumpkin pie breakfast smoothie! Heaping tbsp of pumpkin, heaping tbsp plain yogurt, ice, cinnamon, nutmeg, and skim milk. Delish!!!

                                1 Reply
                                1. re: Njchicaa
                                  m
                                  milklady Oct 12, 2011 02:07 PM

                                  I am super into these right now. I use 1/2 a cup or so of pumpkin, some frozen pineapple, ice, protein powder, milk or a milk and spices. So good.

                                2. JK Grence the Cosmic Jester Oct 11, 2011 07:10 PM

                                  Pumpkin pie is a custard with pumpkin added. Ice cream is a frozen custard base. Therefore, make a batch of pumpkin pie filling (with a little extra spice since the cold tends to mute the flavor), throw it in the ice cream maker, and you have yourself a batch of pumpkin ice cream. At least, I hope it would work that way. Can't see why not.

                                  1 Reply
                                  1. re: JK Grence the Cosmic Jester
                                    kattyeyes Oct 12, 2011 07:13 AM

                                    If you google "katty bourbon gelato," you'll find a recipe for pumpkin pie gelato. It calls for 15 oz. of solid pack pumpkin if you have that much leftover and have an ice cream maker!

                                    Not sure I agree with making pumpkin pie filling and throwing it in the ice cream maker. You'll want to cook the custard. If you make just straight up pumpkin pie, the filling cooks in the oven...but you're missing that step when you make ice cream. Plus, I find the custards I make specifically for gelato are creamier. Using the good ol' Libby's recipe, for example, only calls for a can of evap milk.

                                  2. j
                                    juli5122 Oct 11, 2011 07:25 PM

                                    Food 52 did pumkin caramels with sea slt and pumkins seeds that looked amazing.

                                    1. j
                                      juli5122 Oct 11, 2011 07:26 PM

                                      Oops sorry

                                      Here is the recipe
                                      http://www.food52.com/recipes/7115_sa...

                                      1. tcamp Oct 12, 2011 06:43 AM

                                        If you can't work up the enthusiasm for any of these terrific ideas, feed a heaping teaspoon to your canine friends mixed in with their regular chow.

                                        1 Reply
                                        1. re: tcamp
                                          c
                                          ChiliDude Oct 12, 2011 06:46 AM

                                          rotfl!

                                        2. ChristinaMason Oct 12, 2011 07:17 AM

                                          Pumpkin puree is great stirred into some homemade mac and cheese along with some friendly herbs:

                                          Pumpkin Mac 'n Cheese
                                          1 lb. elbow macaroni
                                          4 Tbsp. butter
                                          2 Tbsp. flour
                                          2 c. milk (I used a combination of evaporated milk and heavy cream, but any will do)
                                          4 oz. freshly-grated sharp cheddar cheese
                                          3 Tbsp. grated Parmesan cheese
                                          2 deli slices Havarti cheese, chopped (or sub. about 1/2 c. of your favorite melting cheese)
                                          6 fresh sage leaves, minced
                                          1/2 tsp. dried rosemary, crumbled
                                          1 c. pumpkin puree
                                          1/2 c. panko


                                          season to taste with:
                                          onion powder (1/2 tsp.?)
                                          garlic powder (1/2 (tsp.?)
                                          chili flake (1/2 tsp.?)
                                          dry mustard (1/2 tsp.?)
                                          nutmeg (a few dashes)
                                          salt, pepper, white pepper

                                          1. In a medium saucepan, cook the macaroni in salted water. Drain.

                                          2. While the macaroni cooks, grate/chop the cheeses. Butter an 8x8-in. casserole dish with 1 Tbsp. butter. Microwave another 1 Tbsp. butter in a small bowl, toss in panko to coat, and set aside.

                                          3. In the same saucepan you used to cook the macaroni, brown 2 Tbsp. butter. When the butter is a rich brown, whisk in 2 Tbsp. flour. Cook 60 seconds, then whisk in the milk. Cook until thick, then stir in garlic powder, onion powder, nutmeg, chili flake, dry mustard, and salt and pepper to taste (probably more salt than you think).

                                          4. On low heat, stir in the cheeses until smooth (reserve 1 tsp. Parmesan). Whisk in the pumpkin puree, fresh sage, and rosemary. Adjust seasoning.

                                          5. Return the macaroni to the pot, tossing well to coat. Pour into casserole dish.

                                          6. Top macaroni with buttered panko, drizzling/spritzing with olive oil or dotting with more butter if desired. Sprinkle with salt and Parmesan cheese.

                                          7. Bake 15 min. at 425F, then broil briefly to toast the breadcrumbs. Enjoy!

                                          1. k
                                            katecm Oct 12, 2011 07:46 AM

                                            One more idea: a coworker just brought in some delicious treats: white chocolate cups (like Reese's) filled with pumpkin pie filling (minus the egg, of course). Quite a lovely nibble to enjoy this morning.

                                            1. m
                                              Marniee Oct 12, 2011 01:42 PM

                                              Pumpkin Pancakes!! These are very fluffy and really tasty.
                                              http://allrecipes.com/recipe/pumpkin-...

                                              1. k
                                                kitchencourses Oct 12, 2011 04:34 PM

                                                I love adding pumpkin puree to smoothies with a bit of yogurt, honey, cinnamon, and nutmeg for a pumpkin pie smoothie! It's delicious!

                                                Other ideas are: pancakes, waffles, soup, pasta sauce, stirred into risotto or oatmeal. I love this time of year for all the pumpkin flavors!

                                                1. 4
                                                  4Snisl Oct 12, 2011 05:28 PM

                                                  Stir up with some softened neufchatel (or cream) cheese, pumpkin pie spice (or a mix of ground ginger, cloves, nutmeg and cinnamon) and a touch of your favorite sweetener (e.g. brown sugar, honey....) Sometimes I add a little yogurt or sour cream into this mix if I want a flavor resembling a pumpkin cheesecake.Citrus zest isn't a bad addition either.

                                                  Chill for at least an hour so flavors can blend. Spread onto apple or pear slices, your favorite toast, or even a few gingersnaps.

                                                  1 Reply
                                                  1. re: 4Snisl
                                                    kattyeyes Oct 12, 2011 05:32 PM

                                                    Ooh, yes! This! Yum!
                                                    http://www.backofthebox.com/recipes/a...

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