If you only think pumpkin pie when you think pumpkin you’re in for a real surprise with these 50 ways to use pumpkin puree you never thought of list! Reason number 76547 I love this fall superfood is because of its versatility, so don’t let the fall go by without trying it in one of these out of the box ways. Pumpkin is low in calories and high in nutrients, adding fiber, vitamin A, C and potassium to anything you put it in. Not many vegetables can go into so many sweet and savory foods adding a great texture and flavor at the same time like pumpkin can which is why I like showing all of the things you can do with it! p.s. for the record, pumpkin is a fruit!
For more recipes and specific variations of the recipes below be sure to check on my first cookbook that just launched this month, Once Upon a Pumpkin: 50 Creative Pumpkin Seasoned, Flavored, Shaped & Spiced. I’d love to see your creations from the book so be sure to use hashtag #onceuponapumpkin and tag @onceuponapumpkin too!
And if you’re perusing the blog, here are some of my favorite pumpkin recipes:
50 Ways to Use Pumpkin Puree
- Quesadillas: Mix 1/2 cup pumpkin and 1 tablespoon adobo sauce (from a can of chipotle chilies). Spread on tortillas and top with shredded cheddar cheese, chicken, sautéed spinach, mushrooms and any other vegetables you like and shredded chicken. Top with second tortilla and sauté on a pan until crispy and golden brown.
- Mashed Sweet potatoes: Cook 2lbs potatoes and mash with 1 cup pumpkin, 1 sprig of sage, and 1/4 teaspoon nutmeg.
- Deviled Eggs: Halve 12 hard-boiled eggs. Mash yolks with 1/2 cup pumpkin and 0% plain greek yogurt, 1 tsp. dijon mustard, 1/2 salt and ground coriander, mustard mix 2 tbsp. each pumpkin, grainy mustard, and honey. Spoon into egg whites.
- Vinaigrette: Whisk 2 tbsp. each apple cider vinegar and pumpkin and 1 tsp. dijon mustard; whisk in 1/4 cup extra-virgin olive oil. Add a pinch of salt, pepper and red pepper flakes for a kick.
- Applesauce: Simmer 4 chopped and peeled apples, 1 cup water, 1/2 cup pumpkin, and 1/2 cup sugar or coconut sugar, the juice of one lemon and a cinnamon stick. Stir occasionally, mashing with a fork for 12 minutes.
- Hot Cocoa: Stir together 1 cup hot water with 2 tbsp. cocoa powder. Add 1 tbsp. pumpkin puree and a dash of pumpkin pie spice.
- Pasta Sauce: Stir 1 cup pumpkin into 2 cups of your favorite pasta sauce.
- Yogurt: Stir together 1/4 cup pumpkin to plain or vanilla greek yogurt and add 1 tsp. pumpkin pie spice.
- Smoothie: Add 1/4 cup pumpkin to your favorite smoothie combination to thicken the texture and add more nutrition!
- Oatmeal: Simmer 1 1/2 cup unsweetened almond milk with 1 cup old fashioned oats, 1/2 cup pumpkin, 2 tsp. pumpkin pie spice and a splash of vanilla extract until creamy. Top with sliced almonds, pecans, banana slices, berries or a heaping tablespoon of nut butter.
- Chia Pudding: Mix together 1/4 cup chia seeds, 1 1/4 cup unsweetened almond milk, 3/4 cup pumpkin, 1 tsp. vanilla, and 1 tbsp. maple syrup and pumpkin pie spice. Refrigerate for at least 2 hours or overnight. Top with chopped pecans, banana slices, or berries.
- Pudding: In a small bowl, combine 3/4 cup sugar, 1/2 tsp. salt, and 1 tsp. pumpkin pie spice. Beat 2 eggs in a larger bowl and add 1 1/2 cup pumpkin puree. Slowly add the sugar-spice mixture and 1 1/4 cup of evaporated milk. Pour mixture into a glass baking dish at 350 F. Baking times will vary depending on the size of the dish. Bake until a toothpick inserted into the center comes out clean.
- Tapenade: In a food processor combine 1 cup pumpkin with 1/2 cup Kalamata olives, 1/3 cup sun-dried tomatoes (not packed in oil), 2 cloves of finely chopped garlic, 1 tbsp. of basil, and 1/4 cup extra-virgin olive oil. Pulse, and add salt and pepper to taste. Serve on top of crusty Italian bread or grilled chicken.
- Ice Cubes: Store left over canned pumpkin in an ice cube tray and freeze. Pop cubes into future soups and smoothies!
- Cream Cheese: Mix 1/2 cup pumpkin with 1 package 1/3 less fat cream cheese or dairy-free cream cheese. Add 2 tbsp. honey and 1 tbsp. pumpkin pie spice.
- Milkshake: Blend 1/2 cup pumpkin puree with 1/4 cup milk of choice, 1/2 banana, and 3/4 cup your favorite vanilla ice cream until smooth. Pour into a glass and top with whipped cream and graham cracker crumbs.
- For a dog’s upset stomach: Soothe your pup’s tummy troubles with a the power of pumpkin! Give smaller dogs ½ teaspoon of canned pumpkin, and larger dogs approximately 1 tablespoon.
- Chili: Add 1 can of pumpkin puree into your classic chili recipe and continue simmering until incorporated.
- DIY Face Mask: Whisk together 1/4 cup pumpkin puree, 1/4 cup greek yogurt, 2 tbsp. raw honey, and 1 tsp. cinnamon. Smooth a generous amount over your face and leave on for 15-20 minutes until almost dried. Store in an airtight container in the fridge.
- Sugar Scrub: Combine 1/2 cup brown sugar, 2 tbsp. pumpkin puree, 2 tbsp. coconut oil, 2 tsp. pumpkin pie spice, 1 tsp. vanilla extract. Rub into hands and feet and rinse to reveal smooth skin!
- Pumpkin & Cauliflower Garlic Mash:Place 1 in. of water in a large saucepan; bring to a boil. Add 1 medium head of cauliflower broken into florets and 2 garlic cloves, minced; cook, covered, 8-10 minutes or until tender. Drain; transfer to a food processor.
Add 1 can pumpkin puree, 1 tbsp. fresh thyme, 1 tsp salt, 1/4 cayenne pepper, and 1/4 tsp. pepper; process until smooth. Return to pan; heat through, stirring occasionally.
- Pumpkin Pie Shots: Combine 2 oz. rum or vodka (pumpkin spice flavored if you can find it!) with Rumchata and rim the glass with cinnamon sugar.
- Sloppy Joes: Stir 1 cup of pumpkin puree into beef sloppy joe mixture until incorporated. Serve on top of sweet potatoes for an extra seasonal twist.
- Alfredo Sauce: Heat 2 tbsp. of butter over medium heat, add 3 cloves of minced garlic, 2 cups heavy cream, and 1 cup pumpkin puree. Simmer to thicken then add 1/2 cup parmesan cheese and mix until well combined.
- Twice Baked Potato: While potatoes are still warm, cut in half and scoop out the insides and place into a bowl. Save the potato skins. Over medium heat, sauté 2 tbsp. butter, 1/2 shallot (minced), 1/4 cup scallions (chopped). Add 1 cup pumpkin, 2/3 cup parmesan cheese, and1/2 cup milk and. Stir together, then reduce heat and add salt and pepper to taste and a pinch of nutmeg. Fold the mixture into the potatoes and spoon back into potato shells. Serve with extra parmesan cheese and scallions on top.
- Paleo Pumpkin Mug Cake: Combine 2 tbsp. pumpkin puree, 2 tbsp. coconut flour or almond flour, 1 egg beaten, 1/4 tsp. baking soda, 1 tsp. pumpkin pie spice, 1/2 tsp. vanilla and a splash of maple syrup in a mug or small ramekin. Microwave for about a minute and a half. Enjoy with fruit on top!
- Popsicles: In a small bowl combine 1 cup pumpkin puree, 1 tbsp. maple syrup or honey, and 1 tsp. pumpkin pie spice. In another small bowl, combine 1 1/2 cup greek yogurt, and 1/2 cup milk of choice. Layer the yogurt and pumpkin mixture in popsicle molds until they are full. Freeze for at least 6 hours.
- Waffles: Add 1/2 cup pumpkin puree to your favorite waffle mix for an extra moist texture and great fall taste!
- Nice Cream: In a blender or food processor, purée 2 peeled, chopped, frozen bananas and 1/4 cup pumpkin puree. Add 2 tsp. pumpkin pie spice and continue blending/pulsing until creamy.
- Risotto:Heat 2 tbsp. olive oil in a medium saucepan. Add 2 cloves of minced garlic and 1 medium finely diced onion. Stir in 3/4 cup dry white wine, 1 1/2 tsp. nutmeg and pinch of salt and pepper.
- Soup: Add a can of pumpkin puree to your favorite soup to thicken it and add more nutrition.
- Brownies: Mix 1 can of pumpkin puree into brownie mix for extra nutrition and fall flavor!
- Pancakes: Add 1/2 cup pumpkin to plain store bought pancake mix. Top with banana and almond butter.
- French Toast: Whisk together 3 eggs, 3/4 cup almond milk, 1/2 cup pumpkin puree, 2 tsp. pumpkin pie spice, 1 1/2 vanilla extract, and 1 tbsp. brown sugar. Dip both sides of the egg into the mixture, transfer to griddle, flip and repeat until brown. Top with banana slices and a touch of maple syrup.
- Crepes: Add 1/4 cup pumpkin puree to traditional crepe batter. For more pumpkin in the filling, mix 1/2 cup pumpkin puree with thick greek yogurt and spread inside crepes.
- Lasagna: Use pumpkin puree in place of tomato sauce in your favorite lasagna recipes.
- Pizza: Spread 2 tbsp. pumpkin puree on a pie crust and top with additional veggies like mushrooms, butternut squash, spinach and peppers.
- Muffins: Add 2 cups of rolled oats to a blender. Blend for 1 minute until oats resemble flour. Add 1 cup pumpkin, 1/4 cup maple syrup, 2 tsp. pumpkin pie spice, 1 tsp baking powder, 1 1/2 tsp. baking soda, 1 tsp. vanilla extract, 3/4 cup vanilla or pumpkin greek yogurt, and a pinch of salt. Blend until combined. Pour into a greased muffin tin and bake at 400 degree F for 15 minutes!
- Pie: Preheat oven to 425 degrees F. Combine 2 eggs, 1 can pumpkin puree ( I like Libby’s 100% pure pumpkin!), 1 can sweetened condensed milk, and 2 tsp. pumpkin pie spice. Mix until combined and pour into a pre-made pie crust. Bake for 15 minutes and then turn the oven to 350 degrees F and bake for an additional 35 minutes until pie is set.
- Keg: Cut a lid from the top, and scoop out all of the pumpkin pulp and seeds. Keep the top aside. Cut a hole slightly smaller than the tap, and attach it. Fill the pumpkin with the drink of your choice, put the lid back on top, and enjoy!
- Butter: In a saucepan, combine 1 can pumpkin puree, 1/4 cup maple syrup, 1/2 cup unsweetened apple juice, 1 tbsp. lemon juice, 2 1/2 tsp. pumpkin pie spice, 1/2 tsp. cinnamon, and a pinch of salt. Cook uncovered stirring occasionally for 20 minutes. Store in a glass container in the fridge for up to 2 weeks.
- Fries: Preheat the oven to 350 degrees F. Cut a pie pumpkin (the kind for roasting) lengthwise
- Biscuits: In a large bowl, whisk together 1 3/4 cup all-purpose flour, 1/4 cup brown sugar, 2 1/2 tsp. baking powder, 1/4 tsp. baking soda, and 1/2 tsp. salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 3/4 cup pumpkin and 1/3 cup buttermilk. On a floured surface, knead the dough and roll it out to a 1″ thickness. Cut using a biscuit cutter and place on a greased baking sheet. Bake at 425 degrees F for 18-20 minutes.
- Tortilla Casserole: In a casserole dish, layer the bottom with tortillas, add shredded chicken chicken, shredded cheese, tomatillos, add 1 cup pumpkin throughout the layers, finishing with a tortilla layer on top. Bake covered for 20 minutes at 400 degrees F. Bake uncovered for about 15 minutes more until bubbly with golden edges. Let cool and top with pumpkin seeds!
- Donuts: Preheat oven 350 degrees F. Beat together 3 eggs, 1/2 cup coconut oil, 1 cup sugar, 1 1/2 cup pumpkin puree, 2 tsp. pumpkin pie spice, 1 1/2 tsp. baking soda, 1 1/2 tsp. salt. Whisk in 1 3/4 cup flour until just smooth. Pour into a donut pan and bake for 15-18 minutes.
- Angel Food Cake: Add 1 cup pumpkin puree, 2 tsp. pumpkin pie spice, and 1/2 tsp. nutmeg to angel food cake mix and cook according to package directions.
- Frittata: Whisk 1/4 cup pumpkin puree into 8 whisked eggs, add more of your favorite veggies and cheese. Transfer to skillet and bake at 350 for 25 minutes.
- Cookies: Add 1/4 cup pumpkin to any cookie recipe for extra nutrition in every bite!
- Energy Bites: In a food processor, combine 1/4 cup pumpkin puree, 1/4 cup pumpkin seeds, 2 tbsp. hemp seeds, 2 tbsp. flax or chia seeds, 2 tsp. freshly ground ginger, 1/2 cup almond flour 2 tbsp. unsweetened almond milk. Pulse until combined. Add more almond flour if mixture is too sticky to roll. Roll in cocoa nibs for a hint of natural sweetness.
- Potstickers: In a medium saucepan, sauté 1 medium shallot until translucent and fragrant. Add 1 diced apple and one cup of pumpkin. Add mixture to pre-made wonton wrappers. Seal closed and cook on medium saucepan with coconut oil until golden and crispy. Dip in honey or savory soy sauce.
Pin this fun chart with different ways to use pumpkin: