We’ve all been there, buying a whole can of pumpkin puree for a recipe that requires maybe half a cup of the stuff. You paid a pretty penny for that can (or if you’re really a go-getter, you roasted and pureed that bad boy at home!), and leftovers would simply suck to waste. But, what DO you do with pumpkin leftovers? Here are some ideas that will keep you waste-free and with more delicious pumpkin infused foods to eat. Can I get an “amen”?
For this recipe you can actually use either pumpkin or squash puree (they’re like veggie cousins so it’s cool). However you make it, this loaf will be a warm addition to your dinner table this season.
Don’t get all weird on me about the concept of a vegan brûlée, because while dairy is usually the prime ingredient in a creme brûlée (ps “creme” means cream – who knew right?) with the thick and creamy texture of a pumpkin puree you’re going to get a delicious outcome you won’t forget.
Like I said before, pumpkin puree is so incredibly creamy, it actually compares to an alfredo sauce in texture when on a pasta. It’s gorgeous orange color will compliment your pasta dish and impress your dinner guests or at the very least, your social media fans – hello #foodgram!
Oh pumpkin flavored everything, I love you so. Take that leftover puree and save it for breakfast – because this recipe is a complete fall knockout. Maple, pumpkin, spices…total bliss.
Looking for a quick, healthy on the go energy source? While the health food stores will charge you an arm and a leg for them (well, they’re like $2 each, so I guess Barbie-sized arm and leg), you can easily use up your leftover pumpkin puree, and save money by making energy balls at home. Pumpkin spice, and everything nice.
The kids won’t even know your sneaky secret…because the color of the pumpkin puree perfectly matches that of delicious cheddar cheese. Way to sneak those veggies in!
Save that leftover puree and make treats you can pull out when your next holiday gathering happens. Food sensitivities are on the rise, with gluten and dairy at the top of the list. Having ways to serve your guests, kids, or yourself who suffer from these intolerances. Everyone deserves pumpkin desserts, e-v-e-r-y-o-n-e.
If you’re anything like me, no matter how early I get up in the morning – the race out the door owns me. Between my hair, makeup, work outfit, kids, lunches, bus stops and the 20,000 other things sure to come up between 6am and 8am it leaves not much time for a warm breakfast. Dream on, girl. 90-second hot breakfast that uses pumpkin puree to get your basic-ness on with full pumpkin spice bandwagon? I can get on that! Even me, the eternal rusher-out-the-doorer.
Don’t forget your little pooch! Pumpkin is actually a digestive aid for dogs, which is why you’ll see it as a main ingredient in so many dog foods and treats. Thankfully, you can whip up your own batch at home easily with this recipe!
Keep sneaking in those veggies folks! Save some calories on the creaminess of scalloped potatoes without sacrificing any of the taste!
Star- who? Save that $5, and use up that leftover puree and you’re money with this recipe! PSL’s at home? It’s a pumpkin spice miracle.
This recipe may scream fall delight, but personally – this sounds like the perfect Christmas morning breakfast idea, too. Whenever and whatever you’re making it for, it’s an easy way to serve up an entire casserole of french toast, with the added flavors of pumpkin and pumpkin spice.
Let me repeat that title one more time. Pumpkin. Cheesecake. Mousse. Now here’s the kicker…it’s also sugar free, and low carb. Let the angels siiiiiing!
Overnight oats were the best thing to happen since we all started eating out of mason jars. You make it the night before, and then voila, breakfast (the next day). Again, perfect for people like me, with the constant rushing out of doors every freaking morning. Not only that, but packed with protein to keep you fueled and filled and get your entire day started off on the right foot.
If you’re like me and trying to eat clean wherever possible, giving up things as delicious as ice cream can be difficult. That said, the internet is a genius and has come up with solutions that makes things like bananas into ice cream. This recipe uses only 4 ingredients, and is completely vegan, gluten free, and clean!