Fall is here and with it, so are all things pumpkin. If you haven’t done pumpkin pie yet, then I’m sure you’ll be doing it soon. But with pumpkin pie comes an important dilemma: what to do with excess pumpkin pie filling? Of course, you can always freeze it, as it will still be good for Thanksgiving. There are, however, more creative things we can do with that leftover pumpkin pie filling. Want to know a few?
Leftover Pumpkin Pie Filling can be used for muffins, pancakes, cookies, whoopie pies, cheesecakes, brownies, porridge, chia puddings, granola, ice cream, brûlée, and even risotto.
The above are only a few of the ideas that I’d like to share with you. Either handmade or store-bought, it is a waste not to use that pumpkin pie filling till the last bit. A tiny bit sweet, the leftover pumpkin pie filling is better used for desserts. Nevertheless, you’ll still be able to find one savory dish at the end of the article. Give these 21 ideas a try, and let me know which one is our favorite.
Ideas for Leftover Pumpkin Pie Filling
You need to consider one thing before testing some of the recipes below. Most of the recipes ask for pumpkin puree and not pumpkin pie filling. The first is just pumpkin, with no added ingredients. The pie filling, however, is made with pumpkin puree with sugar and added spices like cinnamon, ginger, and nutmeg.
Pumpkin pie filling is much sweeter than the puree, which must be considered in all recipe adaptations.
Muffins With Crumble Topping
Think moist filling with a crumbly top. That’s what these muffins are all about. Start by making the muffin batter. With a wooden spoon, combine butter and brown sugar. Add eggs and then the pumpkin pie filling. Mix well until combined. Add baking soda, baking powder, flour, and coconut. Slowly fold until incorporated.
Pour batter on the muffin cups and bake for 13-15 minutes at 374 ºF. While the muffins are baking, prepare the coconut crumble topping: combine butter, brown sugar, and coconut. Spread on top of muffins and bake for 5 more minutes.
No Bake Cheesecake
Traditional recipes will tell you to use graham cookies for the crust. But here is my secret: Biscoff cookies! The caramel flavor will make the difference in this crust.
In a bowl, beat together cream cheese and powdered sugar until there are no lumps (you can shift the sugar for a smoother cream). Add pumpkin and vanilla extract. To make sure my cheesecake will hold, I normally add gelatine to my batter at this point.
Beat whipped cream until you get soft picks, and fold it gently into the pumpkin mixture. Pour over the chilled crust and refrigerate for at least 3 hours. Serve with whipped cream and caramel sauce for ultimate perfection.
Leftover pumpkin pie filling makes the perfect pancakes. WhiskIn, a bowl, whisk together butter and pumpkin pie filling, milk, and maple syrup in a bowl, and end with the eggs. To get fluffier pancakes, gently fold in your dry ingredients: flour, baking soda, baking powder, and cinnamon.
For a special twist, add chocolate chips, fold, and that’s it. Serve with maple syrup or butter, and enjoy a perfect fall morning. Tip: freeze leftover pancakes (already cooked). Pop them in the toaster and enjoy them any time you want.
Melt some coconut milk in a pan and cook the rolled oats until mushy in texture. Add milk (I use almond milk, but you can choose any kind of dairy or non-dairy milk) and pumpkin filling. Add vanilla extract, cinnamon, pecan and hazelnuts, and salt. Once done, put your oatmeal on a tray and dry it in the oven for around 15-20 minutes.
Pour over Greek yogurt and top it with blueberries and glazed banana slices for pure morning joy. A great thing about pumpkin Oatmeal is that you can cook ahead and store it in the refrigerator in single portions for up to 5 days or in the freezer for a couple of months.
Mix eggs, oil, brown sugar, pumpkin filling, and baking soda well for the donuts. Then smoothly fold in the flour and cinnamon. Add finely chopped pecan nuts and fold one last time. Fill 3/4 of the wells of the doughnut pan with the pumpkin mixture. Bake for 15 minutes and allow to cool for 5 minutes before removing from the pan.
Coat these with cinnamon, sugar, or a simple glaze of icing sugar and lemon juice.
Snickerdoodles With Cream Cheese Topping
In a bowl, whisk together butter with both sugars. Add vanilla extract, cream tartar (or lemon juice), and the pumpkin leftover filling. Mix well until combined well. Whisk flour, baking powder, soda, and cinnamon in another bowl. Combine the two until you have a homogenous batter.
Roll small balls and coat them in a sugar and cinnamon mix. If you prefer thicker cookies, chill the batter for 30 minutes before rolling. If you prefer them flatter and chewier, use a glass to flatten the balls after you toss them in your cinnamon and sugar mixture.
For the topping, prepare your favorite cream cheese frosting recipe. With a spoon, frost the cookies (after they cool completely) and sprinkle them with pumpkin pie spice.
Is there anything better than no-churn ice cream? I don’t think so, but I’ll let you be the judge. For this pumpkin pie ice cream, you only need three ingredients. Start by whisking your leftover pumpkin filling with condensed milk. Whip heavy cream and fold everything carefully. Add ginger candy and pecan nuts for extra crispness.
Another breakfast option with pumpkin and oats is this beautiful porridge. All you have to do is put all ingredients in a saucepan, mix to combine and let simmer for 4-5 minutes. The ingredients include your leftover pumpkin pie filling, oats, milk of choice, honey, poppy seeds, salt, and cinnamon. Normally I add a spoonful of protein powder for a complete breakfast.
For extra smoothness, once cold, blend your porridge and serve with some chocolate shavings, almonds, and fresh banana slices.
And because breakfast is the day’s most important meal, here you have a third recipe. In a bowl, combine chia seeds, pumpkin filling, peanut butter, maple syrup, and milk (when I’m filling fancy, I use coconut milk instead). Allow to rest for 5 minutes, then cover and refrigerate in individual glasses for at least 3 hours! Top with nothing or whipped cream, some shredded dry coconut, or rosemary.
Perfect snack on the go, these granola bars will win your heart. Combine pumpkin filling, almond butter, maple syrup, vanilla extract, and rolled oats in a bowl. Add unpeeled whole almonds and a handful of white chocolate chips. Pour the mixture into a pan covered with parchment paper and press it firmly to ensure it’s packed and uniform. Bake for 15-20 minutes. Allow to cool and cut into individual bars. Store in an airtight container for a few days.
Start by preparing the crust: combine sugar, almond flour, and cold cubed butter in a food processor until crumbly. Using a spoon, press this to the button of a baking tray. To a bowl, add your filling ingredients: pumpkin, sugar, and eggs. Slowly add milk and combine well. Pour filling on top of your prepared crust. Bake in the oven at 425 ºF for 15 minutes and then for 50 minutes more at 425 ºF. Once cool and completely set, dust with cinnamon and serve with coconut whipped cream.
For the roll, you’ll need to combine eggs, sugar, pumpkin pie filling, and vanilla extract in a bowl until smooth. Carefully fold stiffed flour, baking soda, and cinnamon. Spread batter on an oven pan covered with parchment paper (leave the extra paper on the sides so it’ll be easier to lift when ready). Bake at 350 ºF for 14-15 minutes (check with a toothpick in the center to be sure).
While hot, carefully lift the parchment paper with your cake and lay it on a flat surface. Roll the cake from one of the smaller ends to the other. Leave the parchment paper so the cake doesn’t stick.
Prepare a cinnamon cream cheese, which is your traditional cream cheese filling recipe, with an extra teaspoon of cinnamon. Unroll your cake, remove parchment paper and cover it with filling. Roll the cake again (same direction), cover tightly with plastic wrap (to hold shape), and refrigerate for at least 1 hour. Cover with chocolate sauce for an indulging dessert.
WhiskIn, a bowl whisk eggs with vanilla bean seeds in a bowl, add pumpkin filling, salt, ginger powder, and brown sugar. Add rum, milk, and melted butter and combine well. Pour batter into individual ramekins coated with butter and sugar. Put ramekins into a pan filled with water (make sure it comes halfway to the ramekins) and bake in preheated oven at 375 ºF for 40-45 minutes.
Once ready, allow cooling at room temperature, then cover with cling film and store in the fridge for a few hours or overnight. Make the custard topping before serving: cover with 1 teaspoon of sugar, and use a kitchen torch to melt it.
Is there anything better than lava cakes? For these pumpkin ones, start by melting white chocolate and butter in a bowl. Separately combine egg yolks, pumpkin, and brown sugar. Mix the two and fold in the flour. Pour into prepared ramekins and bake for around 20 minutes at 425 ºF. Let cakes set for 3-4 minutes, and remove from the ramekins using a sharp knife. Serve while hot.
Start by combining sugars, melted butter, and pumpkin filling. Add eggs and vanilla extract. Mix flour with cinnamon and baking soda. Pour the batter into a piping bag and start pipping the pies. Bake for 10-12 minutes at 350 ºF. Cool completely before filling with ginger cream cheese frosting (add a teaspoon of ginger to your go-to cream cheese recipe).
Combine flour, cinnamon, ginger, and salt in a bowl. Melt butter and milk in a saucepan. Make a hole in the middle of your dry ingredients and add milk, butter, and pumpkin filling. With two spoons, form small biscuits. Bake at 390 ºF for 15-20 minutes or until tops are golden. Serve hot with butter.
Start by mixing butter, brown sugar, and vanilla extract. Add eggs and milk and combine well with a wooden spoon. Stiff flour and baking powder and combine until smooth. Pour half your batter into another bowl.
Stir cocoa powder into one of the bowls and mix. Use pumpkin filling for the other half. Spread the pumpkin batter in the prepared tin and then drop dollops of the chocolate batter. With a toothpick, make a swirl top. Bake for 40-45 minutes at 350 ºF and enjoy.
Cream Cheese Frosting
For this frosting, use only half of the butter asked for in a traditional Cream Cheese Frosting and complete the other half with your leftover pumpkin pie filling.
This tasty dip is very easy to prepare. Blend pumpkin filling, coconut cream, powdered sugar, vanilla extract, and cinnamon until you get a smooth texture. Use to dip cookies or sliced apples.
Smoothly blend pumpkin, frozen bananas, cinnamon, and almond milk. If the texture is not right, you can add more bananas or some frozen yogurt (if you have one). Pour on a bowl and serve with pumpkin oatmeal, fresh fruits, and honey.
In a saucepan, fry chopped onions in butter until golden. Add pumpkin filling and then the risotto rice. Add wine and wait until it evaporates. Start pouring your vegetable broth until you are happy with the texture and the rice is al dente. Add cheese and a knob of butter. Pour your risotto on a hollowed pumpkin and bake for 20-25 minutes. Serve with crispy pancetta and crumbled feta cheese.
Cinnamon Pumpkin Pie Roll
- 2 large eggs
- ½ cup granulated sugar
- ⅔ cup leftover pumpkin pie filling
- ½ tsp vanilla extract
- ⅔ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- 7 oz cream cheese
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
- Combine eggs, sugar, pumpkin pie filling, and vanilla extract in a bowl until smooth.
- Carefully fold stiffed flour, baking soda, and cinnamon.
- Spread batter on an oven pan covered with parchment paper (leave the extra paper on the sides so it’ll be easier to lift when ready).
- Bake at 350 ºF for 14-15 minutes (check with a toothpick in the center to be sure).
- While hot, carefully lift the parchment paper with your cake and lay it on a flat surface.
- Roll the cake from one of the smaller ends to the other. Leave the parchment paper so the cake doesn’t stick.
- Prepare a cinnamon cream cheese by mixing all of the filling ingredients.
- Unroll your cake, remove parchment paper and cover it with filling.
- Roll the cake again (same direction), cover tightly with plastic wrap (to hold shape), and refrigerate for at least 1 hour.
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.