5 Ways to Use Leftover Pumpkin Purée

Opened a can of pumpkin purée for a recipe and wondering what to do with the rest? Here are five simple, delicious ways to put that leftover pumpkin to good use.

With fall baking in full swing, it's a familiar situation. But there's no reason to let that leftover pumpkin go to waste!

Pumpkin is surprisingly versatile, and it works in everything from breakfast and baked goods to frozen treats and savory dips.

It's also worth including in your meals for its nutritional benefits. Pumpkin is rich in beta-carotene, which your body converts to vitamin A to support healthy vision and immune function. It also provides fiber to support digestive health and potassium, which helps maintain healthy blood pressure.

Whether you have a few tablespoons or half a can left, you can try one or more of these ideas. And if you discover a new favorite, you might find yourself opening another can just to make it!

What's Included This Week

• Pumpkin Oatmeal: A simple addition to your morning oatmeal.

• Pumpkin Spice Oat Mug Cake: A quick, cozy treat made with wholesome ingredients.

• Pumpkin Pecan Nice Cream: A creamy frozen dessert with bananas, pecans, and warm spices.

• Pumpkin Banana Oat Muffins: Naturally sweetened muffins made with oats, bananas, dates, and pumpkin.

• Pumpkin Hummus: A savory way to enjoy pumpkin with chickpeas, tahini, and lemon.

See These Five Pumpkin Ideas in Action

Here's a quick look at all five ways to use leftover pumpkin purée, from pumpkin nice cream and muffins to oatmeal, pumpkin spice mug cake, and savory hummus.

1. Stir Pumpkin into Your Morning Oatmeal

This might be the easiest way to use leftover pumpkin!

I recently tried stirring pumpkin purée into my usual oatmeal and really enjoyed it. It adds a subtle pumpkin flavor and makes the oatmeal extra creamy.

Simply prepare a serving of oatmeal using my Prep-Ahead Oatmeal Mix and stir in approximately ¼ cup of plain pumpkin purée just before cooking.

Add a little extra cinnamon or pumpkin pie spice if you'd like to bring out those fall flavors.

Top with your favorite berries, chopped nuts, or a splash of unsweetened plant milk.

2. Make a Pumpkin Spice Oat Mug Cake

When you're craving something warm and comforting, a pumpkin mug cake is an easy option.

My Pumpkin Spice Oat Mug Cake uses ¼ cup of pumpkin purée and comes together quickly with simple, wholesome ingredients.

It's a great way to enjoy the flavors of pumpkin spice without making an entire cake.

Get the Pumpkin Spice Oat Mug Cake recipe

3. Make Pumpkin Pecan Nice Cream

Pumpkin purée also makes a delicious addition to banana nice cream!

This fall-inspired variation combines frozen bananas, pumpkin, pecans, a Medjool date, and pumpkin pie spice for a creamy dessert with naturally sweet, warm flavors.

To make it, start with my Banana Walnut Nice Cream recipe, substitute pecans for the walnuts, and add ¼ cup pumpkin purée, one pitted Medjool date, and ¼–½ teaspoon pumpkin pie spice.

Blend until smooth and creamy. For a firmer texture, freeze briefly before serving.

4. Bake Pumpkin Banana Oat Muffins

These muffins are a great make-ahead option for breakfast, a snack, or even dessert. They're made with oat flour and naturally sweetened with bananas and dates.

Pumpkin Banana Oat Muffins

Makes: 12 muffins

Ingredients

Dry ingredients

• 2 cups rolled oats, blended into flour (or 1¾ cups store-bought oat flour, approximately 6½ ounces by weight)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1½–2 teaspoons pumpkin pie spice

Wet ingredients

• 2 large very ripe bananas (about 1 cup mashed)

• ½ cup plain pumpkin purée

• ½ cup pitted dates

• ½ cup unsweetened applesauce

• 1 teaspoon vanilla extract

• ¼–½ cup unsweetened plant milk, starting with ¼ cup

Optional add-ins

• ⅓ cup raisins

• ⅓ cup walnuts, chopped

Instructions

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.

2. If using rolled oats, blend them into flour. In a mixing bowl, whisk together the oat flour, baking powder, baking soda, and pumpkin pie spice.

3. In a blender, combine the bananas, pumpkin purée, dates, applesauce, vanilla, and ¼ cup plant milk. Blend until smooth.

4. Add the wet mixture to the dry ingredients and stir until just combined.

5. Fold in the raisins and chopped walnuts, if using. The batter should be thick but spoonable. If needed, add another 1–2 tablespoons of plant milk at a time.

6. Divide the batter evenly among the 12 muffin cups.

7. Bake for 22–26 minutes, until the tops spring back lightly when touched.

8. Cool in the pan for 5–10 minutes before transferring to a wire rack.

Prep-ahead tip: Store cooled muffins in an airtight container in the refrigerator for several days, or freeze individual muffins for longer storage.

5. Blend Pumpkin into Hummus

Pumpkin isn't just for sweet recipes!

Adding pumpkin purée to hummus is an easy way to give a familiar savory dip a little variety. It adds a subtle earthy sweetness while keeping the texture creamy.

This variation is based on the simple aquafaba-based hummus I use in my Mediterranean Hummus Garden Bowl.

Pumpkin Hummus

Ingredients

• 1 can (15 ounces) chickpeas, drained (reserve the liquid)

• ½ cup plain pumpkin purée

• 2 tablespoons tahini

• 2–3 tablespoons lemon juice

• 1 small garlic clove

• 1–3 tablespoons aquafaba (reserved chickpea liquid), as needed

• ½ teaspoon chili powder

• ⅛–¼ teaspoon salt (optional, to taste)

Instructions

1. Add the chickpeas, pumpkin purée, tahini, lemon juice, garlic, and chili powder to a blender or food processor.

2. Blend until smooth, adding aquafaba 1 tablespoon at a time until the hummus reaches your preferred consistency.

3. Taste and adjust the lemon juice and seasonings as needed.

4. Serve with fresh vegetables, whole-grain crackers, or as a spread in wraps and sandwiches.

A Few Tips for Using Leftover Pumpkin

Choose plain pumpkin purée. Look for 100% pumpkin rather than pumpkin pie filling, which typically contains added sugar and spices.

Store leftovers promptly. Transfer unused pumpkin to a covered container and refrigerate for approximately 3–4 days.

Freeze small portions. If you're not going to use the rest right away, freeze pumpkin purée in ¼-cup portions so it's ready for oatmeal, smoothies, or future recipes.

Final Thoughts

A little leftover pumpkin can turn into something delicious!

Whether you stir some into your oatmeal, make a mug cake, or blend up a batch of pumpkin hummus, there are plenty of simple ways to enjoy whatever you have on hand.

That's what Tuesday Tips is all about: practical ideas that make healthy eating a little easier and help you get more use out of the ingredients you already have.

Here’s to simple, nourishing food — one recipe at a time. 🌱