We’re deep into Pumpkin season (sorry, I meant Fall). For National Pumpkin Day, here’s a great mashup of both savory and sweet meals you can make with the abundance of pumpkins and pumpkin puree you might have in your fridge/pantry. If a recipe calls for just a little bit of pumpkin, don’t throw it away or over-pumpkinify your dish to the point where it’s going to make your taste buds give up on the season altogether! Relish that remaining pumpkin and make it into something wonderful. It doesn’t matter if you have a lot or a little – just adjust the recipe accordingly. There is always something you can do. Here are some recipes for that leftover pumpkin puree.
Pumpkin Chili Pretzels
If you’re comfortable with kneading dough, this is a dish worthy of your Fall menu. These soft pretzels have a wonderfully sweet and spicy flavor that is sure to please your taste buds.
Spicy Thai Pumpkin Noodle Soup
Aching for some Asian-inspired pumpkin noodles? This delightful soup will give you all the Autumn feels. Yum! Sub in some tamari or soy sauce for the fish sauce to keep it vegan.
Easy-peasy Pumpkin Mac & Cheesy
This comfort food just made its way into the fall season with a kick! Just halve the recipe if you only have half a cup remaining, or sub in sweet potato/butternut squash puree. It’ll do the trick.
Pumpkin Chickpea Coconut Curry
Nothing is as comforting as a big bowl of curry. Serve with rice, buckwheat, quinoa, or rotis (it’s that versatile) and garnish with some fresh cilantro and you’ve got yourself a delicious dish!
This recipe calls for ~4 cups (since a small pumpkin yields around that amount), but you can certainly cut this recipe in half and use up the puree you used in a previous dish. After all, can you imagine seeing this recipe and not trying it out? I mean, it looks divine.
Spicy Pumpkin Soup
This soup has more than just pumpkin; it incorporates a lot of other great veggies that are sure to keep you feeling healthy and warm on those cool, Fall nights.
Pumpkin Pie Overnight Oats
This is the perfect opportunity to use up that small amount of puree you have left remaining from last night’s recipe. These overnight oats doesn’t require much of it, and you can easily adjust the proportions. This recipe makes 2 servings, so you can just make 1 if you have 1/4 of a cup left.
A fun twist on cinnamon rolls, these golden sticks incorporate some delicious fall flavor and are easier to dunk. Not to mention, they’re a lot less messy! To keep them vegan, use Earth Balance for the twists, and Tofutti or Daiya cream cheese for the icing.
Pumpkin Pie Smoothie
Yes, I know, it’s the most cliché way to use up leftovers, but if you could have pumpkin pie every morning for breakfast, wouldn’t you? Well, this pumpkin pie smoothie tastes like the real deal. Here’s a recipe you could definitely use your own homemade pumpkin pie spice for!
Pumpkin Espresso Chocolate Chip Ice Cream
If your soul just went to heaven and came back with the title of this alone (like mine did), you’ve got to make this recipe! This is essentially like a PSL but in ice cream form, AND it has chocolate chips. And it has bourbon. Have I sold you yet?
Healthy 1-Minute Pumpkin Mug Cake
Treat yourself for making it through another day! Make this easy one minute cake and sub in the egg with a flax egg to keep things vegan (or omit, as it says in the recipe).
Pumpkin Protein Energy Bites
Heading out for the gym but super hungry? Don’t worry, grab one or two of these and they’ll keep you feeling energized enough to get through your workout.
Feeling pumpk-inspired? Now get to your kitchen and make yourself something great with that leftover pumpkin puree! Never let a good thing go to waste.