Our Favorite Ways to Use Up Leftover Pumpkin Puree

Whether you’ve bought a can of pumpkin puree or made a batch of your own homemade pumpkin puree, you are bound to have some leftover since most baking recipes never use a full can. Here are a few of our favorite ways to use up leftover pumpkin puree.

Pumpkin Pie Smoothies from Ambitious Kitchen

Healthy Pumpkin-Banana Pancakes from Once Upon a Pumpkin

Pumpkin Wonton Ravioli with Brown Butter & Sage from Parents.com

Creamy Pumpkin Hummus by Plays Well With Butter

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Or try our PUMPKIN MAC & CHEESE with Crunchy Panko Topping
by Freshmade NYC

Ingredients:

1 box of your favorite pasta
1 small onion, finely diced
1 clove of garlic, finely minced
1 tablespoon of finely chopped herbs (we used rosemary, thyme and sage)
3 tablespoons unsalted butter, divided
1 bag shredded sharp cheddar
1/4 cup grated parmesan or pecorino
1/2 cup half and half or heavy cream
salt and pepper to taste
optional spices like paprika, mustard powder, garlic powder, onion powder, red pepper flakes, etc. all to taste

Directions: Cook pasta according to package directions but under cook it slightly by just a few minutes so that your pasta is al dente. Reserve about 1/4 cup of pasta cooking water before draining the pasta. Once the pasta has cooked and drained toss it with 1 tablespoon of butter. Set aside.

Heat 2 tablespoons of butter in a large pot. Over low-medium heat, melt the butter and add in the onion and garlic. Cook for 2-3 minutes until it is fragrant and the onions have softened a bit. You do not want the onion or garlic to brown, adjust heat if needed.

Next add in the pumpkin and herbs.

Season the mixture with a pinch of salt and pepper. Cook for about 2-3 minutes.

Then add in the cooked pasta and the cheese (cheddar and parmesan).

Stir in the half and half (or cream).

Stir until the cheese melts and becomes creamy. Use the reserved pasta water to thin out if further needed, adding a little at a time until you reach your desired creaminess and texture.

Dump the pasta into a cast iron skillet or baking dish.

For the Panko Topping:

1 cup panko breadcrumbs
1/2 cup grated parmesan (or pecorino)
Spices to taste: salt, pepper, fresh or dried herbs, finely minced garlic or garlic powder, onion powder, paprika, etc.
2 tablespoons of melted butter or oil

Directions: Mix the ingredients well to form a crumbly topping. Cover the top of the Mac & cheese with the panko topping. Bake in a 425 degree oven for 7-10 minutes or until the breadcrumbs are golden brown to your liking and the Mac & Cheese is bubbling.

Remove from the oven and serve immediately.

With Love,
Freshmade NYC

What else can you do with leftover pumpkin puree?
Freeze it - freeze your leftover pumpkin puree in ice cube trays.
Add the cubes to soups, stews, stocks, even chili!

Let us know how you use your leftover pumpkin puree.
Share your photos to @freshmadenyc #freshmadeathome
Drop a comment or question below or email us!