Long live this season’s favorite squash: pumpkin! As a baker and pie fanatic, I love keeping a few cans of pumpkin in my pantry at all times and stock up each year when it comes into season (and goes on sale at the grocery store!). It’s versatile, can skew sweet or savory, and is useful for so much more than pie. While most pumpkin pie recipes will call for an entire can, many recipes do not, and there’s nothing worse than ending up with a half-empty can sitting in your fridge untouched. So I present to you this collection of recipes for that leftover pumpkin, whether it’s a full can or just a few tablespoons at the bottom. And remember, you can always decant pumpkin into freezer-safe containers and keep it for several months or up to a year, or treat canine companions to a spoonful—or even these sourdough pumpkin peanut butter treats; pumpkin is a superfood for dogs!
P.S. Somehow end up with leftover pumpkin pie filling? Take a tip from this pumpkin pudding recipe and bake it off in a ramekin or small casserole dish.
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