what to do with leftover homemade pumpkin pie filling

What to Practise With Leftover Pumpkin Pie Filling: 10 Sweet Ideas

By

Colleen Vanderlinden

With a large family, Colleen knows her way around the kitchen. She also grows her own culinary herbs, which she uses to create teas.

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| Home Cook

Updated September 23, 2021

If you're making pumpkin pie, don't worry if y'all accept some filling left over from your can subsequently the pie'south in the oven. With these delicious recipes, you'll be able to use up as of that pumpkin-y goodness.

Ingredients

• 1 cup leftover canned pumpkin pie filling
• 1/2 cup milk
• 1/2 cup vanilla flavored yogurt
• 1/2 teaspoon cinnamon
• Brown carbohydrate as garnish

Instructions

1. Mix all ingredients in a blender.
2. Pour mixture into popsicle molds about ¾ of the way full.
3. Add a footling dark-brown carbohydrate around the peak (bottom of the popsicle) of each mold and then advisedly pour in the residual of the mixture.
4. Close molds and add sticks.
5. Freeze for four hours before unmolding.
6. Add more brown sugar if desired.

Honey Drizzled Pumpkin Pecan Pancakes

Adding leftover canned pumpkin pie filling to pancake recipes is a keen idea. It'due south like to your traditional pancake recipe with a few minor adjustments to accommodate the additional wet filling.

Yield: Approximately 12 pancakes

Ingredients

• 2 big eggs
• ane cup milk
• 1 tablespoon vegetable oil
• ½ cup leftover canned pumpkin pie filling
• 2 cups all-purpose flour
• 1 tablespoon baking pulverisation
• Dash of salt
• Honey, equally garnish
• Crushed pecans, as garnish

Instructions

1. Turn your stovetop to medium-high and heat a non-stick apartment griddle pan.
2. In a medium-bowl, whisk together the eggs, milk, and oil.
3. Stir in the leftover pumpkin pie filling.
4. Add together the flour, baking powder, and salt.
5. Mix together until all the large clumps are out of the flour, but don't overmix.
6. Do a test pancake by pouring a ¼-cupful onto your griddle pan. These pancakes are heavier due to the pie filling, and so watch them closely. When they outset to grade air bubbles across the pinnacle or the edges are lightly browned, flip over. Keep cooking for several minutes. This volition help yous time the rest of the batch.
7. Continue pouring pancakes by the ¼-cupful until your batter is spent.
8. Drizzle with honey and top with pecans. Alternatively, for a sweet treat, spread a thin layer of foam cheese frosting between pancakes.

Pumpkin Smoothie

It sounds a bit odd at showtime, merely a pumpkin smoothie is a refreshing, seasonal snack or breakfast choice for using up your leftover pumpkin pie filling. The pumpkin and banana are chock full of vitamins, and the protein from the dairy or dairy substitutes make this a satisfying treat.

Servings: Serves 2

Ingredients

• 1 loving cup pumpkin pie filling
• 1 loving cup plain Greek yogurt (or vegan alternative)
• 1 cup milk or not-dairy alternative
• 1 banana sliced and frozen
• 6 water ice cubes
• two tablespoons of dearest, maple syrup, or other sweetener, to taste (optional)
• Ground cinnamon or nutmeg for garnish (optional)

Instructions

Add everything to a blender and blend until it'southward smoothen. Cascade into a glass and garnish with ground cinnamon or nutmeg for garnish, if you like. To be a little extra decadent, consider garnishing with a dollop of whipped cream.

Quick Pumpkin Whip

For a quick, like shooting fish in a barrel dessert that makes use of leftover pumpkin pie filling, consider mixing information technology with whipped cream. This is near a non-recipe -- essentially, you lot'll want to fold the leftover pumpkin into whipped cream. A 2:i ratio of whipped cream to pumpkin makes for a nice, fluffy, virtually mousse-like treat.

Pumpkin Cookies

If you lot accept leftover pumpkin pie filling, these easy cookies make for a satisfying snack.

Yield: Effectually 30 cookies

Ingredients:

• 1 cup shortening
• i cup carbohydrate
• i egg, beaten
• 1 cup pumpkin pie filling
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• ½ teaspoon salt
• i teaspoon baking pulverization
• 1 teaspoon baking soda
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350 degrees.
2. Mix the shortening, sugar, egg, pumpkin, and vanilla. Set aside.
3. In another bowl, combine the flour, salt, blistering powder and baking soda.
4. Gradually mix the flour mixture into the pumpkin mixture.
5. Drop past rounded tablespoons onto parchment-lined or greased blistering sheets.
6. Broil for 12 to 15 minutes.
7. Cool completely, then sift powdered sugar on superlative before serving.

Pumpkin Pie Pudding

This easy, creamy dessert is a refreshing manner to help apply up some of that extra pumpkin pie filling, with seasonal flair.

Yield: 4 servings

Ingredients:

• ½ cup carbohydrate, divided
• two tablespoons cornstarch
• ane¾ cups i% depression-fat milk
• 1 large egg
• ½ cup pumpkin pie filling
• 1 teaspoon vanilla extract

Instructions:

1. Combine the sugar, cornstarch, milk and egg in a saucepan and mix well. Cook over medium heat, bringing the mixture to a boil.
2. Cook for one minute, stirring constantly, then remove from the heat.
3. Combine the pumpkin pie filling and vanilla in a bowl, and so slowly add the pumpkin mixture to the milk mixture.
4. Stir constantly over low heat for three minutes.
5. Split the pudding evenly between iv bowls.
6. Cover the surface of the pudding with plastic wrap to prevent a skin from forming.
7. Chill thoroughly for at least 3 hours. Meridian with whipped cream if desired, and serve.

Perfect Pumpkin Cupcakes

Spicy pumpkin spiced cupcakes make a perfect snack or dessert, and they're very piece of cake to make.

Yield: 12 cupcakes or 24 mini cupcakes

Ingredients:

For the cupcakes:

• ¾ loving cup all-purpose flour
• ⅛ teaspoon blistering soda
• ¾ teaspoon blistering powder
• ¼ teaspoon salt
• ¼ cup packed night brown sugar
• 4 tablespoons unsalted butter, at room temperature
• 1 large egg
• ½ loving cup pumpkin pie filling
• ¼ cup plain yogurt

For the frosting:

• half dozen ounces foam cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• ¼ teaspoon vanilla extract
• A compression of common salt
• 1 cup confectioners' sugar

Instructions:

1. Starting time by baking the cupcakes. Preheat the oven to 375 degrees and either line muffin cups with liners or use nonstick cooking spray.
2. Whisk the flour, blistering soda, baking powder, and table salt together in a bowl.
3. In some other bowl, beat the butter and saccharide until it's low-cal and fluffy, for about three minutes.
4. Whisk the egg and pumpkin pie filling together in some other bowl, so beat out it into the butter mixture.
5. Add the flour mixture to the wet ingredients, alternating with yogurt until everything is combined.
6. Spoon an equal amount into the muffin cups, and bake for 12 to fifteen minutes.
7. While the cupcakes are cooling, make the frosting by beating the cream cheese, butter, vanilla, salt, and confectioner's carbohydrate until it's shine and fluffy.
8. Frost the cupcakes one time they've cooled completely.

Pumpkin Scones

This is the perfect treat to have with java, tea, or hot cocoa.

Yield: 12 scones

Ingredients:

• 2 cups all-purpose flour
• 2½ teaspoons baking pulverization
• ½ teaspoon common salt
• ½ cup (1 stick) cold, unsalted butter
• ⅓ loving cup + 2 Tablespoons heavy cream
• one big egg
• ½ cup pumpkin pie filling
• ½ cup low-cal brown sugar
• 1 teaspoon pure vanilla extract
• Raisins, chocolate fries or stale cranberries (optional)

Instructions:

1. Preheat the oven to 400 degrees, and line a baking canvas with parchment newspaper or a silicone blistering mat.
2. Whisk the flour, baking pulverization, and salt together in a large bowl.
3. Cutting the butter into pocket-size pieces and add information technology to the flour mixture. Combine it all with a pastry cutter or fork until the mixture looks crumbly. Set up aside.
4. Whisk the heavy foam, egg, pumpkin pie filling, brown saccharide, and vanilla together, then pour the mixture into the flour and combine everything.
5. If you want to add together something like raisins, chocolate chips, or dried cranberries, add them now.
6. Form the dough into ii evenly-sized balls, so press or roll each ball into a 6-inch deejay. Divide each disk evenly until you take 12 scones, total.
7. Place the scones well-nigh 2 inches apart on the baking sheet (apply more 1 sail if you don't have room on a single sheet for all of them.)
8. Bake on the middle rack for xviii to twenty minutes.

Super Like shooting fish in a barrel Pumpkin Spice Lattes

For this quick, easy recipe, you're basically combining any leftover pumpkin pie filling with your coffee creamer of option (half and one-half, creamer, milk, or a not-dairy substitute) until you get a season you savor. Add equally much as yous want to brewed java, and perhaps add together a dollop of whipped cream on top for a perfect, tasty coffee treat.

Pumpkin Yogurt Fruit Dip

This is another quick, easy way to employ up your leftover pumpkin pie filling. Combine the pumpkin with an equal corporeality of Greek yogurt and maybe a drizzle of honey. Utilize this mixture as a dip for apples, bananas, pears, or any other fruit you have on hand.

Other Uses for Leftover Pie Filling

Leftover pumpkin pie filling can be used in a variety of other recipes as well. Because canned pie filling has sugar and spices, you'll need to adapt the recipe appropriately.

• Swap 1¾ cups leftover pie filling for the can of pumpkin puree in the Thanksgiving dessert Pumpkin-Ginger Harvest Trifle. Leave the pumpkin pie spice out of the recipe.
• If your leftover filling is vegan, effort swapping information technology for the puree in the Vegan Pumpkin Spice Protein Smoothie recipe. Skip the cinnamon and ginger. This will add a slightly sweet flavor to the spiced potable since pie filling has carbohydrate.
• For a hint of additional moisture and flavor, you can add a tablespoon or two to the Moist Banana Bread Recipe. It will as well lend a picayune additional sweetness.
• Swap the 2 bananas in the Moist Banana Cake Recipe for approximately ¾ cup leftover pumpkin pie filling. You shouldn't demand to brand any other adjustments, as there is no additional carbohydrate or spices in the recipe.
• If you want a sweeter version of the Thanksgiving drink Pumpkin Puree Cocktail, substitute pumpkin pie filling for the pumpkin puree.

Substitutions: Pie Filling vs. Puree

Canned pumpkin pie filling includes spices and sugar. Pumpkin puree, on the other manus, is simply pumpkin. If you're swapping pie filling for another ingredient, brand sure it'southward a sweet ingredient. Unsweetened puree can be used for oil and butter.

Delicious Pumpkin Dishes

Whip upward some yummy pumpkin recipes in the fall or anytime of the yr when yous have leftover pie filling. It adds a hint of sweetness to any of your favorite desserts and treats!

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