If you’re not new here, then you that I’m all about making fresh pumpkin puree and using it for all sorts of recipes.
And sometimes you end up with pumpkin leftovers.
Whether you’re a zero-waste warrior or just someone who hates seeing food go to waste, these ideas will help you squeeze every last bit of value from your pumpkin stash.
Sweet Recipe Ideas for Leftover Pumpkin
If you’ve got leftover pumpkin and a sweet tooth, then I got you. Here are some of my favorite ways to transform fresh pumpkin leftovers into desserts and treats.
Pumpkin Pancakes and Waffles
Just stir it into your regular pancake or waffle batter-about half a cup per batch-and add a pinch of cinnamon, allspice (or nutmeg), and a tiny bit of ginger.
The pumpkin makes everything fluffier and adds this subtle earthiness that pairs beautifully with maple syrup.
Sometimes I like to use whipped cream cheese that I’ve added a bit of maple to for some extra indulgence!
Pumpkin Smoothies
Yes, pumpkin in a smoothie.
Blend a few tablespoons of puree with a frozen banana, a handful of spinach (you won’t taste it), almond milk, a spoonful of nut butter, and a dash of vanilla and cinnamon.
It tastes like fall in a glass and sneaks in vegetables before 9 a.m. I sometimes toss in a scoop of protein powder to make it a full breakfast.
Pumpkin Bread and Muffins
Classic for a reason. Pumpkin bread is forgiving, freezes beautifully, and uses up a solid amount of leftover puree.
You can make it as healthy or indulgent as you like-swap some of the sugar for maple syrup, throw in chocolate chips, or fold in walnuts.
Muffins are just the portable version, perfect for grab-and-go breakfasts or packing in lunchboxes.
Pumpkin Oatmeal
Stir a few spoonfuls of pumpkin puree into your morning oats while they’re cooking. Add a drizzle of honey or maple, a sprinkle of pecans, and some warming spices.
It keeps you full for hours. I do this almost every week during the cooler months.
Pumpkin Pie Energy Bites
No-bake, no fuss. Mix pumpkin puree with oats, nut butter, a bit of honey, pumpkin pie spice, and mini chocolate chips.
Roll into balls and refrigerate.
They’re perfect for snacking, post-workout fuel, or when you need something sweet but don’t want to turn on the oven.
Pumpkin Cheesecake Swirl Brownies
Omg, yes, these are my fave! If you’re feeling fancy, swirl some spiced pumpkin puree into brownie batter before baking.
The contrast between rich chocolate and creamy pumpkin is downright magical in your mouth.
It looks cool, too, so it’s great for potlucks or when you want to show off a little.
Pumpkin Ice Cream or Frozen Yogurt
Blend pumpkin puree with Greek yogurt, a splash of maple syrup, vanilla, and pumpkin spice.
Freeze it in an ice cream maker, or just pour it into a shallow dish and stir every 30 minutes until it reaches a scoopable consistency.
It’s lighter than traditional ice cream but still totally satisfying.
These sweet ideas are incredibly flexible. You can dial the sugar up or down, swap ingredients based on what’s in your pantry, and adjust spices to suit your taste.
Savory Recipe Ideas for Leftover Pumpkin
These savory pumpkin leftover ideas bring depth, creaminess, and a subtle sweetness that balances beautifully with salt, spice, and umami.
Pumpkin Soup
This is the most obvious choice, but it’s also one of the best.
Sauté onions and garlic, add leftover pumpkin (roasted or pureed), pour in some vegetable or chicken broth, and blend until silky.
Finish with a swirl of cream or coconut milk, and season with salt, pepper, and a hint of cinnamon. I also like to add a bit of spiciness in mine with cayenne or pureed jalapeno.
I like to top mine with crispy sage leaves and toasted pumpkin seeds for texture.
Pumpkin Pasta Sauce
Stir pumpkin puree into a creamy pasta sauce for an unexpected twist. Combine it with garlic, Parmesan, a splash of pasta water, and a pinch of red pepper flakes.
Toss with rigatoni or penne, and you’ve got a dish that’s rich without being heavy. I sometimes add sausage or sautéed mushrooms to bulk it up.
Pumpkin Curry
Pumpkin’s natural sweetness works wonders in curries.
Dice up roasted pumpkin and add it to a Thai red curry or Indian-style curry with coconut milk, ginger, and warming spices like cumin and coriander.
It soaks up all those bold flavors and adds a velvety texture. Serve over rice or with naan for scooping.
Pumpkin Risotto
Stir pumpkin puree into your risotto during the last few minutes of cooking, along with Parmesan, butter, and fresh thyme.
The result is creamy, luxurious, and just a little bit fancy. I’ve served this at dinner parties and gotten rave reviews every time.
Pumpkin Mac and Cheese
Yes, really. Mix pumpkin puree into your cheese sauce-it adds creaminess and a subtle sweetness that complements sharp cheddar beautifully.
It also sneaks in extra nutrients if you’re feeding picky eaters (or yourself). Top with breadcrumbs and bake until bubbly.
Pumpkin Chili
Add chunks of roasted pumpkin to your favorite chili recipe. It holds its shape, absorbs all the spices, and brings a slight sweetness that balances the heat.
I use it in both bean-based and meat chilis, and it works every time.
Pumpkin Hummus
Blend cooked pumpkin with chickpeas, tahini, lemon juice, garlic, and cumin. The pumpkin makes the hummus extra smooth and adds a gorgeous color.
Serve it with pita, veggies, or spread it on sandwiches. It’s a fantastic party dip that always sparks conversation.
Pumpkin Quesadillas
Spread a thin layer of mashed pumpkin on a tortilla, top with black beans, cheese, and a sprinkle of cumin and chili powder.
Fold and toast until crispy. It’s quick, satisfying, and totally unexpected.
Pumpkin in Grain Bowls
Roasted pumpkin cubes are a perfect addition to grain bowls.
Pair them with quinoa, farro, or brown rice, then add greens, avocado, a protein of your choice, and a tangy tahini or maple-mustard dressing.
The pumpkin brings a hearty, slightly sweet element that ties everything together.
Creative Uses for Pumpkin Seeds
Pumpkin seeds (also known as pepitas) are tiny nutritional powerhouses that too often end up in the trash. If you’ve been tossing them, you’ve been missing out.
These little guys are packed with protein, healthy fats, magnesium, and zinc, and they’re incredibly versatile once you get past the slimy exterior.
Roasted Pumpkin Seeds (The Classic)
This is the gateway drug to pumpkin seed appreciation. Rinse the seeds thoroughly to remove the stringy pulp, pat them dry, then toss with olive oil and salt.
Spread on a baking sheet and roast at 300°F for about 30-40 minutes, stirring occasionally, until golden and crunchy.
You can season them a million different ways: try smoked paprika, garlic powder, cinnamon sugar, ranch seasoning, or even a drizzle of soy sauce and sesame oil for an Asian-inspired twist.
Pumpkin Seed Butter
Think almond butter, but nuttier and slightly earthier. Toast your seeds, then blend them in a food processor until smooth-it takes a while, so be patient.
Add a pinch of salt and maybe a drizzle of honey or maple syrup. Spread it on toast, stir it into oatmeal, or eat it straight from the jar with a spoon (no judgment here).
Salad and Soup Toppers
Roasted pumpkin seeds add a satisfying crunch to salads and soups. I keep a jar in my pantry and sprinkle them over everything from Caesar salads to butternut squash soup.
They’re like croutons, but healthier.
Trail Mix and Granola
Toss roasted seeds into homemade trail mix with dried cranberries, dark chocolate chips, and almonds. Or fold them into granola for extra protein and texture.
They add a pleasant chew and keep you full longer.
Pumpkin Seed Pesto
Substitute pumpkin seeds for pine nuts in your favorite pesto recipe. Blend them with basil, garlic, Parmesan, olive oil, and lemon juice.
It’s more affordable than traditional pesto and has a slightly different, but equally delicious, flavor profile. I use it on pasta, sandwiches, and as a marinade for chicken.
Breading and Crust
Grind roasted pumpkin seeds into a coarse meal and use it as a breading for chicken or fish, or mix it into a crust for quiche or savory tarts.
It adds a nutty flavor and a pleasant crunch.
Pumpkin Seed Milk
Blend raw pumpkin seeds with water, strain through a nut milk bag or cheesecloth, and sweeten to taste.
It’s a creamy, slightly green alternative to almond or oat milk, and it’s great in smoothies or over cereal.
Non-Food Uses for Leftover Pumpkin
Pumpkin leftovers can also play a surprisingly useful role in your beauty routine, garden, and around the house.
DIY Pumpkin Face Mask
Pumpkin is loaded with enzymes, vitamins, and alpha hydroxy acids that gently exfoliate and brighten skin.
Mash a few tablespoons of cooked pumpkin, mix with a spoonful of honey and a splash of milk or yogurt, and apply to your face.
Leave it on for 10-15 minutes, then rinse. Your skin will feel softer and look more radiant. I’ve done this before big events, and it genuinely makes a difference.
Pumpkin Hair Mask
The vitamins and moisture in pumpkin can help nourish dry, damaged hair.
Blend pumpkin puree with coconut oil and honey, apply to damp hair, and let it sit for 20 minutes before shampooing.
It smells amazing and leaves your hair surprisingly soft and shiny.
Compost Material
If you’re not going to eat it, at least compost it. Pumpkin breaks down quickly and adds valuable nutrients to your compost pile.
Just chop it into smaller pieces to speed up decomposition, and mix it with brown materials like leaves or cardboard to balance the moisture.
Pumpkin Planter
Carved pumpkins make charming (if temporary) planters for fall mums, succulents, or herbs.
Just scoop out the insides, add some soil, and plant away.
They’ll last a few weeks before breaking down, and they make adorable seasonal décor for your porch or table.
Animal Feed
Chickens, pigs, and even some livestock love pumpkin. If you have backyard animals or know someone who does, raw or cooked pumpkin makes a nutritious treat.
Chickens especially go wild for it, and it’s said to be a natural dewormer (though I’m no vet, so do your research).
Natural Dye
Pumpkin can be used to create a subtle, earthy dye for fabric or yarn. Simmer pumpkin pieces in water, strain, and soak your material.
You’ll get soft yellows and oranges depending on the concentration and mordant you use. It’s a fun project if you’re into natural crafts.
Garden Mulch
Chop up pumpkin scraps and spread them around your garden beds. As they decompose, they’ll add nutrients back into the soil and help retain moisture.
Just make sure to bury them a bit so they don’t attract pests.
Preservation and Storage Methods
If you’ve got more pumpkin than you can use right now, don’t panic-there are plenty of ways to preserve it so it doesn’t go to waste.
Freezing Pumpkin
This is hands-down the easiest and most effective preservation method. Cooked pumpkin freezes beautifully, whether it’s pureed, mashed, or cubed.
Spoon puree into freezer bags or ice cube trays (the cubes are perfect for smoothies), label with the date, and freeze. Roasted cubes can go into airtight containers or bags.
Frozen pumpkin lasts to six to 12 months and thaws quickly in the fridge or microwave. I always have a stash in my freezer for those last-minute recipe needs.
Canning Pumpkin
If you’re into preserving, you can pressure-can pumpkin cubes. (Note: the USDA does not recommend canning pumpkin puree at home because of safety concerns around botulism-always can in cubes.)
Pressure canning requires some equipment and know-how, but it’s shelf-stable and doesn’t take up freezer space. Follow tested recipes and processing times to stay safe.
Dehydrating Pumpkin
Dehydrated pumpkin can be turned into chips, powder, or leathery snacks. Slice cooked pumpkin thinly, season if desired, and dry in a dehydrator or low oven until crisp.
You can grind dried pumpkin into powder and use it as a nutritional boost in smoothies, oatmeal, or baked goods. It stores for months in an airtight container.
Refrigerating Pumpkin
Cooked pumpkin keeps in the fridge for about 5-7 days in an airtight container.
If you’re using canned puree, transfer any leftovers to a sealed container rather than leaving it in the can-it’ll last longer and taste better.
Raw pumpkin can hang out in the crisper for a week or two, depending on how fresh it was to begin with.
Pumpkin Puree in Ice Cube Trays
This trick is a lifesaver for portion control. Freeze pumpkin puree in ice cube trays, then pop the cubes into a freezer bag.
Each cube is usually a tablespoon or two, making it super easy to grab exactly what you need for recipes. No more thawing an entire bag just to use a quarter cup.
Vacuum Sealing
If you have a vacuum sealer, use it. Vacuum-sealed pumpkin lasts longer in the freezer and takes up less space. It’s also less prone to freezer burn, which can affect texture and flavor.