Fall has here, and with it, all things pumpkin. If you haven’t made pumpkin pie yet, I’m sure you will soon. However, with pumpkin pie comes an essential quandary: what to do with leftover pumpkin pie filling? Of course, you can always freeze it and have it for Thanksgiving. There are, however, more inventive uses for that leftover pumpkin pie filling. Do you want to know a few?
Leftover Pumpkin Pie Filling may be used in a variety of baked goods, including muffins, pancakes, cookies, whoopie pies, cheesecakes, brownies, porridge, chia puddings, granola, ice cream, brle, and even risotto.
These are just a handful of the thoughts I’d like to share with you. It’s a shame not to use up that pumpkin pie filling, whether homemade or store-bought. The remaining pumpkin pie filling, which is somewhat sweet, is best utilized for desserts. Nonetheless, there will be one delicious meal at the conclusion of the piece. Try one of these 21 suggestions and let me know which one is your favorite.
- Ideas for Leftover Pumpkin Pie Filling
- Can you freeze pumpkin pie filling to use later?
- How do you store leftover pumpkin pie filling?
- How long does leftover pumpkin pie filling last in the fridge?
- How long can I store pumpkin pie filling?
- Can you freeze leftover pie filling?
- Can you freeze pie filling in mason jars?
- How do you preserve pumpkin filling?
- Can you store pumpkin filling?
- Can you jar pumpkin pie filling?
- Can I eat 7 day old pumpkin pie?
Ideas for Leftover Pumpkin Pie Filling
Before you try any of the recipes below, keep one thing in mind. The majority of the recipes call for pumpkin puree rather than pumpkin pie filling. The first has just pumpkin and no other components. The pie filling, on the other hand, is created with pumpkin puree, sugar, and spices like cinnamon, ginger, and nutmeg.
Pumpkin pie filling is more sweeter than puree, which must be taken into account in all recipe modifications.
Muffins With Crumble Topping
Consider a juicy filling with a crumbly topping. That is the point of these muffins. Begin by preparing the muffin batter. Combine the butter and brown sugar with a wooden spoon. Add the eggs, followed by the pumpkin pie filling. Mix until completely blended. Combine the baking soda, baking powder, flour, and coconut in a mixing bowl. Fold slowly until fully absorbed.
Pour the batter into the muffin cups and bake for 13-15 minutes at 374 degrees Fahrenheit. While the muffins are baking, make the coconut crumble topping by mixing together the butter, brown sugar, and coconut. Bake for 5 minutes longer after spreading on top of muffins.
No Bake Cheesecake
Traditional recipes call for graham cookies for the crust. But here’s a little secret: Biscoff cookies! The caramel taste will make or break this crust.
In a mixing dish, combine cream cheese and powdered sugar until smooth (you may adjust the sugar for a smoother cream). Pour in the pumpkin and vanilla essence. I usually add gelatine to my batter at this stage to ensure that my cheesecake holds together.
Whip the cream until soft peaks form, then carefully fold it into the pumpkin mixture. Refrigerate for at least 3 hours after pouring over the cold crust. For the ultimate in decadence, top with whipped cream and caramel sauce.
The ultimate pancakes are made with leftover pumpkin pie filling. In a mixing bowl, combine the butter, pumpkin pie filling, milk, and maple syrup, followed by the eggs. Gently stir in the dry ingredients (flour, baking soda, baking powder, and cinnamon) to make fluffier pancakes.
Add chocolate chips for a particular touch, fold, and that’s it. Enjoy a wonderful autumn morning with maple syrup or butter. Tip: Freeze any leftover cooked pancakes. Put them in the toaster and eat them whenever you like.
Melt some coconut milk in a saucepan and cook the rolled oats until they are mushy. Pour in the milk (I use almond milk, but you may use any dairy or nondairy milk) and pumpkin filling. Combine the vanilla essence, cinnamon, pecan and hazelnuts, and salt in a mixing bowl. After that, place the oats on a baking sheet and dry it in the oven for around 15-20 minutes.
For perfect morning bliss, pour over Greek yogurt and top with blueberries and glazed banana slices. The beautiful thing about pumpkin oatmeal is that you can make it ahead of time and keep it in single servings in the refrigerator for up to 5 days or in the freezer for a couple of months.
Fill four of the doughnut pan’s wells with the pumpkin mixture. Allow to cool for 5 minutes before removing from the pan after baking for 15 minutes.For the donuts, thoroughly combine the eggs, oil, brown sugar, pumpkin filling, and baking soda. After that, gently stir in the flour and cinnamon. Fold in the finely chopped pecan nuts one more time. Fill 3
Coat them with cinnamon, sugar, or a simple icing sugar and lemon juice glaze.
Snickerdoodles With Cream Cheese Topping
In a mixing dish, combine the butter and both sugars. Mix in the vanilla essence, cream tartar (or lemon juice), and the remaining pumpkin filling. Mix until everything is properly blended. In a separate basin, combine the flour, baking powder, baking soda, and cinnamon. Combine the two ingredients until you get a smooth batter.
Roll little balls in a sugar and cinnamon mixture. If you want your cookies thicker, refrigerate the mixture for 30 minutes before rolling. If you want them flatter and chewier, flatten the balls with a glass after tossing them in the cinnamon and sugar mixture.
Prepare your preferred cream cheese frosting recipe for the topping. Frost the cookies with a spoon (when they have totally cooled) and sprinkle with pumpkin pie spice.
Is there anything more delicious than no-churn ice cream? I don’t think so, but I’ll let you decide. You just need three ingredients to make delicious pumpkin pie ice cream. Begin by whisking together your leftover pumpkin filling and condensed milk. Whip the heavy cream and delicately fold everything together. For added crunch, combine ginger candy and pecan nuts.
This gorgeous porridge with pumpkin and oats is another morning option. Simply add all of the ingredients in a pot, stir to blend, and cook for 4-5 minutes. Your leftover pumpkin pie filling, oats, milk of choice, honey, poppy seeds, salt, and cinnamon are among the components. For a balanced breakfast, I usually add a teaspoon of protein powder.
Once chilled, mix your porridge and top with chocolate shavings, almonds, and fresh banana slices for added smoothness.
And, since breakfast is the most essential meal of the day, here is a third dish. In a mixing dish, add chia seeds, pumpkin filling, peanut butter, maple syrup, and milk (I use coconut milk instead when I’m feeling fancy). Allow for a 5-minute pause before covering and refrigerating in separate glasses for at least 3 hours! Nothing, whipped cream, shredded dry coconut, or rosemary on top.
These granola bars will steal your heart as the ideal on-the-go snack. In a mixing dish, combine the pumpkin filling, almond butter, maple syrup, vanilla extract, and rolled oats. Add a handful of white chocolate chips and unpeeled whole almonds. Pour the mixture onto a pan lined with parchment paper and firmly press it down to ensure that it is packed and consistent. Bake for about 15-20 minutes. Allow to cool before slicing into individual bars. For a few days, store in an airtight container.
Begin by making the crust: in a food processor, blend sugar, almond flour, and cold cubed butter until crumbly. Press this to the button of a baking tray using a spoon. Filling: Combine the pumpkin, sugar, and eggs in a mixing basin. Add the milk slowly and thoroughly. Place the prepared crust on top of the filling. Bake at 425 F for 15 minutes, then at 425 F for another 50 minutes. When totally cold and firm, sprinkle with cinnamon and serve with coconut whipped cream.
In a mixing basin, whisk together the eggs, sugar, pumpkin pie filling, and vanilla extract until smooth. Fold in the stiffened flour, baking soda, and cinnamon with care. Spread batter on an oven pan lined with parchment paper (leave extra paper on the edges to make lifting easy when done). Bake for 14-15 minutes at 350°F (check with a toothpick in the middle to ensure doneness).
While the cake is still hot, gently remove the parchment paper and place it on a flat surface. From one of the smaller ends, roll the cake to the other. Remove the parchment paper to prevent the cake from sticking.
Make a cinnamon cream cheese filling with an additional teaspoon of cinnamon, similar to your standard cream cheese filling recipe. Remove the parchment paper from your cake and cover it with filling. Roll the cake again in the same manner, cover securely with plastic wrap (to keep the form), and place in the refrigerator for at least 1 hour. For a decadent dessert, drizzle with chocolate sauce.
WhiskIn a mixing bowl, whisk together the eggs, vanilla bean seeds, pumpkin filling, salt, ginger powder, and brown sugar. Combine the rum, milk, and melted butter. Pour batter into individual ramekins that have been brushed with butter and sugar. Place the ramekins in a pan filled halfway with water and bake for 40-45 minutes in a preheated oven at 375 degrees F.
Allow it cool at room temperature before covering with cling film and storing in the fridge for a few hours or overnight. Before serving, make the custard topping by covering it with 1 teaspoon of sugar and melting it with a kitchen torch.
Is there anything more delicious than lava cakes? Begin by melting white chocolate and butter in a dish for these pumpkin ones. Separately, whisk together the egg yolks, pumpkin, and brown sugar. Fold in the flour after combining the two. Pour into prepared ramekins and bake for 20 minutes at 425 degrees F. Allow cakes to set for 3-4 minutes before removing from ramekins with a sharp knife. Serve immediately.
Begin by mixing together the sugars, melted butter, and pumpkin filling. Mix in the eggs and vanilla essence. Combine the flour, cinnamon, and baking soda in a mixing bowl. Fill a piping bag halfway with batter and begin pipping the pies. Bake at 350°F for 10-12 minutes. Allow to cool fully before filling with ginger cream cheese frosting (a teaspoon of ginger may be used to your favorite cream cheese recipe).
In a mixing dish, combine the flour, cinnamon, ginger, and salt. In a saucepan, combine the butter and milk. Make a hole in the center of the dry ingredients and pour in the milk, butter, and pumpkin filling. Form little biscuits using two spoons. Bake at 390 degrees Fahrenheit for 15-20 minutes, or until the tops are brown. Serve immediately with butter.
Begin by combining the butter, brown sugar, and vanilla essence. Combine the eggs and milk with a wooden spoon. Combine the stiff flour and baking powder until smooth. Pour half of the batter into a separate bowl.
Mix cocoa powder into one of the dishes. Fill the remaining half with pumpkin filling. Drop dollops of the chocolate batter on top of the pumpkin batter in the prepared tray. Swirl the top with a toothpick. Bake for 40-45 minutes @ 350°F, then serve.
Cream Cheese Frosting
Use just half of the butter called for in a standard Cream Cheese Frosting for this frosting, and fill the other half with leftover pumpkin pie filling.
This wonderful dip comes together quickly. Blend together the pumpkin filling, coconut cream, powdered sugar, vanilla essence, and cinnamon until creamy. Dip cookies or cut apples in it.
Blend pumpkin, frozen bananas, cinnamon, and almond milk until smooth. If the texture isn’t just perfect, add additional bananas or frozen yogurt (if you have some). Serve with pumpkin oatmeal, fresh fruits, and honey in a dish.
Cook chopped onions in butter till golden in a saucepan. Add the pumpkin filling, followed by the risotto rice. Wait for the wine to evaporate. Pour in the veggie broth until you are satisfied with the texture and the rice is al dente. Add the cheese and the butter. Bake your risotto in a hollowed pumpkin for 20-25 minutes. Serve with crumbled feta cheese and crispy pancetta.
Can you freeze pumpkin pie filling to use later?
If you have extra pumpkin pie filling or just wish to prepare it ahead of time, freezing it is an option. Before freezing the filling, place it in zip-top freezer storage bags, press out any extra air, and label the bags. Pumpkin pie filling may be frozen for up to five days.
How do you store leftover pumpkin pie filling?
Do you know how to keep leftover pumpkin pie filling? First and first, remove it from the can. You should not refrigerate anything in the can it came in; instead, store it in airtight plastic or glass containers and consume it within five to six days.
How long does leftover pumpkin pie filling last in the fridge?
Homemade pumpkin pie may be stored in the refrigerator for two to four days, and it should be refrigerated as soon as it cools. Refrigerate your pie in a covered container or wrapped in plastic wrap or foil. You may also prepare and freeze your pumpkin pie weeks ahead of time.
How long can I store pumpkin pie filling?
Open pumpkin pie filling may be kept in the refrigerator for up to five days if stored carefully in an airtight container.
Can you freeze leftover pie filling?
Pie Filling Freezing
Dot with butter and, if preferred, sprinkle with cinnamon or nutmeg. Squeeze out the air before sealing the freezer bag with the filling. Place the bag in the pie plate and shape it to fit. Freeze until firm.
Can you freeze pie filling in mason jars?
Once the apple filling has cooled, use it in a recipe, keep it in a Mason jar in the refrigerator for up to 3-4 days, or freeze in zip-top bags in an airtight container.
How do you preserve pumpkin filling?
Stir the purée on a regular basis. Freeze the chilled purée in sturdy freezer containers with a 12 inch headspace. Freeze the container once it has been sealed. Squash purée may also be placed in zip-close freezer bags; remove extra air from the bags before flattening them onto cookie sheets and freezing until frozen.
Can you store pumpkin filling?
Pumpkin puree may be kept in the fridge or freezer. Always take any remaining puree from the can and store it in a glass or plastic container with a tight-fitting lid before storage. Pumpkin puree may also be stored in freezer bags. To conserve space, freeze the bags on a baking pan.
Can you jar pumpkin pie filling?
The pumpkin puree is extremely simple to put into jars since it is not as thick as store-bought and fills every available area in the jar.
Can I eat 7 day old pumpkin pie?
According to the USDA and the FDA, these pies may be stored in the refrigerator for 3-4 days. After this period, hazardous germs may begin to develop, rendering the pie unfit for consumption.