From the first time I made a pumpkin pie from freshly pureed pumpkins instead of canned, I was hooked. The taste is so worth the few extra steps…
But what can you make with leftover pumpkin puree after the pies are made? Here are some delicious idea’s:
Pumpkin Spice Coffee Creamer
Add 3 table spoons pumpkin puree to 1 cup whole milk, 1 cup heavy cream, 4-5 tablespoons sugar or maple syrup and 1 teaspoon pumpkin pie spice. Whisk together over medium heat until heated through. Finish off with a dash of vanilla extract. Store in a pretty glass bottle in the fridge up for up to 10 days.
Add a dollop or two of puree to your pancake batter with a dash of pumpkin pie spice (or cinnamon). Yum!
Mix 2 cups plain yogurt, 1 banana, 1/2 pumpkin puree, a dash of pumpkin pie spice and maple syrup or honey to taste in a blender. You can also add healthy extra’s like coconut oil, vanilla protein powder or flax seed powder.
Pumpkin Yogurt (also a dip!)
Mix 1 cup plain yogurt, 2 cups pumpkin puree, 1 cup (more or less) honey, 1 tsp cinnamon, and 1/2 tsp ginger. Serve with graham crackers, spice cookies, carrot sticks or eat it as is.
Pumpkin Spiced Rice
Add puree, butter, brown sugar and pumpkin spice to cooked white rice for a warm seasonal side dish.
Add it to baby’s rice cereal with a touch of apple sauce for sweetness.
Add a dollop or 2 to your morning oatmeal with brown sugar, cinnamon and raisins.
Freeze it! Cooked and pureed pumpkin can keep for quite a while in the freezer. I’ve stored mine for up to 4 months.
Whats your favorite way to use leftover pumpkin puree?