You’ve opened a can (or two) of pumpkin puree for pie, quick bread, or muffins. You have a bit left, maybe a couple of tablespoons, maybe more. Don’t toss it in the trash! Even a small amount is full of flavor, color, and nutrients. Here are six ideas that might come in handy for your post-Thanksgiving pumpkin:
-
Stir it into Mac and Cheese.
Add 1/2 cup of pumpkin puree to your next batch. Even that handy box of Annie’s Mac and Cheese in your pantry can benefit from this healthy mix in and will likely go under the radar among any veggie-averse/mac cheese-loving kids.
-
Make a Pumpkin Quesadilla.
My cookbook features a sweet potato quesadilla, so why not a pumpkin one? Spread half of a flour tortilla with a thin layer of pumpkin puree, top with sharp Cheddar, a smattering of black beans, and your favorite salsa. Fold and cook in a skillet over medium until crispy on the outside and oozy on the inside.
-
Dress up Pancakes or Waffles.
Add up to 1/2 cup of pumpkin to your pancake or waffle batter along with a teaspoon or two of pumpkin pie spice to make your short stack extra tasty and nourishing.
-
Fortify your Hummus
Add 1/4 cup of pumpkin to a batch of hummus along with an extra squeeze of lemon juice. Use this Moroccan Carrot Hummus recipe for inspiration.
-
Add it to Oatmeal.
Stir a tablespoon or two into your next bowl along with a dash of cinnamon, a tiny splash of vanilla, and a drizzle of maple syrup.
-
Blend up a Pumpkin Shake.
This Pumpkin Pie Milkshake is a pretty tasty place to start.
-
Make Pumpkin Donuts
These baked ones can be made with a gorgeous brown butter glaze or simply dusted with confections’ sugar.
And if all else fails, FREEZE IT. Spoon leftover puree into a freezer-friendly container or bag, press out the air and stow it in the freezer.
If all this talk of pumpkin is just making you hungry, you might be interested in this One Bowl Slow Cooker Pumpkin Bread, or this Cheesy Baked Pumpkin Pasta with Bacon and Kale.
