A standard 15-ounce can of pumpkin holds just under 2 cups of puree, but most recipes call for only half of that. That leaves you staring into the fridge, wondering what to do with pumpkin puree before it goes bad. The good news is that it is one of the most flexible foods you can keep around, and it works in sweet dishes and savory dishes alike.

An opened can stays fresh in the fridge for about a week, so you have time to use it well. From a warm breakfast to a creamy dinner to a café-style drink, here are 10 easy ideas that taste great and keep the rest of the can from going to waste. And if baking is your thing, save our roundup of healthy pumpkin desserts for later too.

A baked pumpkin pie with a slice cut out, surrounded by pumpkins and a can of pumpkin puree

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1. Stir It into Morning Oatmeal

A bowl of oatmeal topped with sliced almonds

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This is the fastest way to use up a little bit at a time. Stir 1/4 cup of the puree into each serving of cooked oatmeal while it is still hot, then add 1 tablespoon of maple syrup and 1/4 teaspoon of cinnamon. Just 1/2 cup of plain pumpkin adds about 4 grams of fiber, which helps you feel full all morning.

For an even easier version, make overnight oats: mix 1/3 cup puree with 1/2 cup rolled oats and 1/2 cup milk in a jar, then chill it in the fridge overnight. Top with chopped pecans in the morning and you have a grab-and-go fall breakfast that costs about a dollar a jar.

2. Blend a Fall Smoothie

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Blend 1/2 cup pumpkin puree with 1 frozen banana, 1/2 cup milk, 1 tablespoon honey, and 1/4 teaspoon pumpkin pie spice. Blend for about 45 seconds until thick and creamy. It tastes like drinkable pumpkin pie and comes in around 160 calories.

The puree is also a great source of beta-carotene, the antioxidant that supports vision and immune health. Use frozen pumpkin cubes from your ice cube tray instead of fresh puree and the smoothie gets thick like a milkshake, with no ice needed to water it down.

3. Make a Homemade Pumpkin Spice Latte

An iced pumpkin spice latte cup with whipped cream held outdoors

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Skip the $5.50 café line and make it at home for about 60 cents. Stir 3 tablespoons of puree with 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and a dash of pumpkin pie spice into 1/2 cup of hot espresso or strong coffee. Heat 3/4 cup of milk until steaming and pour it in.

Top with whipped cream and a sprinkle of cinnamon for the full coffee shop feel. You can also warm 3 tablespoons of puree with 1 cup of milk, 2 tablespoons of maple syrup, and pumpkin pie spice to make a simple coffee creamer. Keep it in a jar in the fridge for up to a week and shake it before each use.

4. Stir It into a Creamy Soup

A cup of creamy orange pumpkin soup garnished with a swirl of cream and chopped herbs

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The puree melts into soups and makes them rich and silky without much effort. Sauté 1 diced onion and 2 cloves of garlic in 1 tablespoon of olive oil until soft, then stir in 1 cup of pumpkin puree. Warm it with the aromatics for a minute so the flavor stays bright, then add 2 cups of broth and 1/2 cup of heavy cream and simmer for 10 minutes.

Blend it smooth and season with salt, 1/2 teaspoon of ground cumin, and a pinch of cayenne. One batch makes about 4 servings, keeps 5 days in the fridge, and costs far less than the canned soup on the store shelf. A swirl of sour cream and roasted pumpkin seeds on top makes it dinner-party pretty.

5. Toss It into a Creamy Pasta Sauce

A bowl of pasta with pumpkin, aubergine and chili pepper

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This savory trick uses a full cup at once. Sauté diced onion and garlic in 2 tablespoons of olive oil until soft, then stir in 1 cup of puree with 1/2 cup of heavy cream or 1/4 cup of cream cheese. Let it simmer for 5 minutes, stirring often, until it turns silky and coats the back of a spoon.

Toss the sauce with 12 ounces of cooked penne or rigatoni, then finish with grated Parmesan, a pinch of red pepper flakes, and fresh sage if you have it. Dinner is on the table in about 20 minutes, and the mild sweetness of the pumpkin pairs beautifully with salty cheese.

6. Add It to Chili

A bowl of healthy chili with chicken and pumpkin, surrounded by fresh peppers and garlic

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Stir 1 cup of puree into any chili during the last 10 minutes of simmering. It thickens the pot, deepens the color, and adds fiber and vitamins without changing the flavor much. It works in beef chili, chicken chili, and vegetarian chili alike.

For a simple meatless version, simmer 1 diced onion, 2 cloves of garlic, 1 can of black beans, 1 can of diced tomatoes, 2 tablespoons of chili powder, and 1 cup of puree on the stove for 25 minutes. One pot feeds four people for around $6 total, and leftovers taste even better the next day.

7. Make Fluffy Pumpkin Pancakes

A pumpkin pancake with caramel drizzle and walnuts served on a plate

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Whisk 1/2 cup of puree into your regular pancake batter or box mix, along with 1 teaspoon of pumpkin pie spice. Cook on a buttered griddle over medium heat for 2 to 3 minutes per side, until bubbles pop on the surface. The batter will be a little thicker than usual, so keep the cakes on the smaller side.

For a warm topping, heat 1/4 cup of puree with 3 tablespoons of maple syrup for 1 minute in a small pan and drizzle it over the stack. Leftover pancakes keep 3 days in the fridge and reheat perfectly in the toaster. For a sweet finish after breakfast, browse our healthy pumpkin desserts roundup too.

8. Bake a Batch of Pumpkin Muffins

Two glazed pumpkin muffins in a paper tray

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This classic bake uses 1 1/2 cups of puree, nearly the whole can. Mix the puree with 2 cups of flour, 3/4 cup of sugar, 2 eggs, 1/2 cup of oil, 1 tablespoon of pumpkin pie spice, and 1 teaspoon of baking soda. Divide into a lined 12-cup muffin tin and bake at 350°F for 18 to 20 minutes, until a toothpick comes out clean.

They stay fresh 2 days on the counter or freeze for up to 3 months, so you can stock your freezer for quick breakfasts. For more mix-and-match options, see our guide to sweet muffin variations from one base recipe.

9. Whisk It into Hummus or a Snack Dip

A bowl of creamy hummus topped with chickpeas, olive oil and paprika

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Blend 1/2 cup of puree with 1 drained 15-ounce can of chickpeas, 2 tablespoons of tahini, 1 tablespoon of lemon juice, 1 garlic clove, 1/4 teaspoon of salt, and 2 tablespoons of olive oil until smooth. A sprinkle of cumin and paprika on top turns it into a savory fall appetizer in 5 minutes.

For a sweet version, skip the garlic and tahini and blend the puree with 8 ounces of cream cheese, 1/4 cup of powdered sugar, and 1 teaspoon of pumpkin pie spice. Serve it with apple slices, pita chips, or graham crackers — it disappears fast at game-day parties.

10. Freeze It in Ice Cube Trays

An ice cube tray inside a frosty home freezer

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If you cannot use it all this week, freeze it. Spoon the puree into a clean ice cube tray, freeze it solid, then pop the cubes into a labeled freezer bag. Each cube is about 1 to 2 tablespoons, and frozen puree keeps well for up to 3 months. Thaw cubes in the fridge overnight or drop them straight into hot soup.

The frozen cubes are perfect measured portions for the ideas above: 4 cubes is about 1/4 cup for oatmeal, and a handful of cubes thickens any smoothie. Bonus: you can also make your own puree from sugar pumpkins and freeze the whole batch the same way.

FAQs

How long does opened canned pumpkin last in the fridge?

About 1 week. Move it out of the can into a container with a tight lid as soon as you open it.

Can you freeze pumpkin puree?

Yes. Spoon it into ice cube trays or lay it flat in freezer bags, and it keeps for up to 3 months. Thaw it in the fridge or at room temperature, and drain off any excess liquid first.

Is pumpkin puree the same as pumpkin pie filling?

No. Puree is 100% cooked pumpkin with nothing added. Pie filling is pre-sweetened and pre-spiced, so the two are not interchangeable without adjusting the sugar and spices.

Can dogs eat pumpkin puree?

Yes, plain puree in small amounts is a popular treat for dogs and is good for their digestion. Never feed them spiced pumpkin pie filling.

How much puree is in a standard 15-ounce can?

Just under 2 cups. One cup of puree weighs about 8 ounces, so one can covers two recipes that each need a cup.

Final Thoughts

That half can in your fridge is worth more than you think. Between breakfasts, dinners, drinks, and the freezer, you have plenty of easy ways to make sure none of it goes to waste. Pick one idea that sounds good and start there — the smoothie and the latte take less than 5 minutes.

Craving the classic dessert instead? Our silky pumpkin pie recipe made with evaporated milk is the perfect reason to open a fresh can on purpose.

Sources

A freshly baked pumpkin pie with a crimped crust cooling on a wire rack

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Visitors picking pumpkins in a pumpkin patch field in autumn

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A cup of coffee with leaf latte art on a saucer outdoors

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