Written by Cheri of Kitchen Simplicity.
Last year Lynn gave a wonderful tutorial on how to make your own pumpkin purée. Whether you make your own or use a can, it seems you’re almost guaranteed to always have just a little bit left over. And, nobody likes to waste any precious pumpkin purée.
Today’s post is all about ways to use up that little bit of extra pumpkin so you can squeeze every last drop out of pumpkin season.
If you’re anything like me you like to find as many recipes as possible to help use up that last half a cup (or less) of pumpkin purée. I wanted to compile a list of recipes and ideas for doing just that and I thought I would share it with you. Make sure to tuck these ideas away for reference later. If you save them for that little extra, you’ll have something to look forward to and no reason to get bored of eating pumpkin the same way over and over.
Sometimes it makes sense to simply freeze the leftovers (especially when using canned purée) but if you already thawed your own pumpkin purée, you probably don’t want to stick it back in the freezer.
Here are a couple of ideas (and some recipes too) that use half a cup or less of pumpkin purée.