Let’s face it: there are gobs of recipes that call for a little pumpkin puree, including our Pumpkin Spice Cookies. But we don’t want the rest of that pumpkin to go bad, and it’s not exactly the amount called for in another recipe. What am I to do?
Here are a few easy things you can do with extra pumpkin puree, whether home-made or canned. Note that all measures will vary based on how much pumpkin puree you have.
- Pumpkin Dip –
Mix pumpkin puree, pumpkin spice, a splash of vanilla, a small amount of creaminess (dairy or non-dairy option of the following: cream, yogurt, cream cheese), and sweetener of choice. Serve cold.
Dip with graham crackers or apple slices.
*This doesn’t need much sweetener since the pumpkin & pumpkin spice are so reminiscent of a sweet dish, and most anything you’d dip into it are going to be sweet, too.
- Pumpkin Smoothie –
Add to your blender pumpkin puree, a banana (optional), a bit of seed or nut butter (1 to 2 tablespoons per cup of pumpkin puree), a splash of vanilla, and sliced apple or applesauce. Blend until smooth, adding a little water or applesauce if needed to thin and blend thoroughly. Optional: sprinkle with cinnamon or pumpkin spice.
- Pumpkin Soup –
Mix pumpkin puree, pumpkin spice, and about half as much creaminess as pumpkin puree (dairy or non-dairy option of the following: milk, cream, or yogurt). Serve hot.
For example: 1 cup pumpkin puree, 1/2 to 1 tsp pumpkin spice, 1/2 cup creaminess.