Nothing says fall quite like pumpkin. Its earthy flavor pairs perfectly with a little sugar and a warm hit of spice.
The best part? You don’t need to roast a whole pumpkin to enjoy it. A can of pumpkin puree from the baking aisle works beautifully in every recipe below.
These five recipes are easy to make, budget-friendly, and fun to share with family and friends. There’s something for every part of the day, from a morning latte to an after-dinner treat.
Pumpkin pudding
This no-bake pudding comes together in minutes with a box of instant mix. A sprinkle of crushed gingersnaps on top gives it a pumpkin-pie feel without the oven. For a party-worthy look, layer the pudding in jars with whipped cream and crumbled gingersnaps.
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 cups milk
- 1 (3.4-ounce) box instant vanilla pudding mix
- Whipped cream and crushed gingersnap cookies for topping (optional)
Directions
- In a bowl, stir together the pumpkin and pumpkin pie spice with a wooden spoon.
- Slowly stir in the milk until smooth.
- Add the pudding mix. Stir slowly for about 1 minute, until the mixture thickens.
- Spoon into serving dishes and chill until ready to serve.
- Top with whipped cream and a dusting of crushed gingersnaps, if you like.
Pumpkin latte
Skip the coffee shop line. This homemade latte uses just a spoonful of pumpkin, so it’s a smart way to use up leftover puree.
Ingredients
- 1 cup milk
- 1 tablespoon pumpkin puree
- 2 teaspoons vanilla extract
- Ground cinnamon to taste (up to 1/4 teaspoon)
- 1/2 cup strong coffee or 1/4 cup espresso
Directions
- In a saucepan, heat the milk and pumpkin until steaming.
- Stir in the vanilla and cinnamon.
- Blend for 15 to 20 seconds in a blender or with an immersion blender, until thick and foamy.
- Pour into a tall glass or mug, then add the coffee or espresso.
Pumpkin waffles
Turn an ordinary weekend breakfast into a fall treat. These waffles are lightly sweet with a hint of cinnamon. Serve them with maple syrup, or dress them up with sliced bananas, chopped pecans, and caramel sauce.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cups milk
- 4 tablespoons butter melted
- 1/2 cup pumpkin puree
Directions
- In a large bowl, mix the flour, sugar, baking powder, cinnamon, and salt.
- Add the eggs, milk, melted butter, and pumpkin. Mix well.
- Preheat a waffle iron and coat it with nonstick cooking spray.
- Pour 1/4 cup batter onto the waffle iron and cook about 4 minutes, until golden.
Pumpkin dump cake
Dump cakes earn their name: You simply layer the ingredients in the pan and let the oven do the rest. This one tastes like a cross between pumpkin pie and pecan cobbler, and it feeds a crowd.
Ingredients
- 1 (29-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 3 eggs
- 1 cup sugar
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 1 box yellow cake mix
- 1 cup chopped pecans
- 3/4 cup margarine or butter melted
Directions
- Preheat the oven to 350 F. Grease a 9-by-13-inch baking pan.
- Mix the pumpkin, evaporated milk, eggs, sugar, salt, and cinnamon until well combined. Pour into the pan.
- Sprinkle the dry cake mix evenly over the top, then add a layer of pecans.
- Pour the melted margarine over everything.
- Bake for 50 minutes.
- Serve warm with whipped topping or ice cream.
Glazed pumpkin cookies
Soft, cakelike, and studded with chocolate chips, these cookies get a simple vanilla glaze for a bakery-style finish. They’re a hit at bake sales and holiday cookie swaps.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter softened
- 1 cup sugar
- 1 (15-ounce) can pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups chocolate chips
- 1 cup powdered sugar
- 1 tablespoon milk plus more as needed
- 1/2 teaspoon vanilla extract
Directions
- Preheat the oven to 375 F. Grease a baking sheet.
- In a medium bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar. Beat in the pumpkin, eggs, and vanilla.
- Gradually add the flour mixture. Fold in the chocolate chips.
- Drop the dough by rounded tablespoons onto the baking sheet.
- Bake for 15 minutes, or until the edges are lightly browned. Let cool.
- For the glaze, stir together the powdered sugar, milk, and vanilla in a small bowl. Add more milk a few drops at a time if it’s too thick.
- Drizzle or spread the glaze over the cooled cookies.
How to use up leftover pumpkin puree
Several of these recipes call for just a spoonful or half a cup of pumpkin, so you may end up with extra. Don’t let it go to waste.
Leftover puree blends easily into everyday foods. Try stirring a few spoonfuls into:
- Spaghetti sauce or chili
- Mashed potatoes
- Oatmeal or applesauce
- Muffin or pancake batter
How long does opened canned pumpkin last?
Canned pumpkin is a low-acid food, according to the USDA Food Safety and Inspection Service. Once opened, it should be refrigerated and used within 3 to 4 days.
The agency says it’s safe to keep leftovers in the opened can. For the best flavor, though, it recommends moving them to a glass or plastic storage container.
Unopened cans keep their best quality for 2 to 5 years in a cool, dry pantry, the USDA says.
Frequently asked questions
Can I use pumpkin pie filling instead of canned pumpkin? Not in these recipes. Pumpkin pie filling already contains sugar and spices, which would throw off the flavor. Look for cans labeled “100% pure pumpkin” or “pumpkin puree.”
Can I use homemade pumpkin puree? Yes. If your homemade puree looks watery, drain it in a fine strainer or cheesecloth until it’s about as thick as canned.
How long does leftover canned pumpkin last in the fridge? The USDA Food Safety and Inspection Service says opened canned pumpkin keeps 3 to 4 days in the refrigerator. Store it in a covered glass or plastic container for the best flavor.
Can I make the pumpkin pudding ahead of time? Yes. Make it earlier in the day and keep it covered in the refrigerator. Add the whipped cream and gingersnaps just before serving so the cookies stay crisp.
Can I use butter instead of margarine in the dump cake? Yes. Melted butter works the same way and adds a richer flavor.
What can I do with extra pumpkin puree? Stir it into chili, spaghetti sauce, mashed potatoes, oatmeal, applesauce, or pancake and muffin batter.
