Whether added to hearty meals or delicious desserts, the humble pumpkin remains a firm favorite. Whether they are carved for entertainment, grown into ginormous sized balls for the county fair, or used as main or side dish, pumpkins are truly one of the most versatile vegetables you can work with. And in today’s world, you buy pumpkin purée pretty much anywhere. From pastas to desserts, you can use it in just about anything.
Pumpkin purée can add a lot of flavor to a dish. It can be combined with such a variety of other ingredients that the possibilities seem endless. Here are but just a few ideas of how to use your leftover pumpkin purée.
This is an excellent dish for the fall, and is simple to make using the same pumpkin purée in two different ways: first, make a normal Dutch baby or pancake batter and whisk some of the canned pumpkin purée into it. Then, take the remaining purée and simmer it gently on a stove with some spices and apple cider. Finish it off with a decent helping of maple syrup spread.
Mousse is a great crowd pleaser for dessert. It’s smooth and can easily be modified to add variety. Few desserts are easier to make than this one. Just combine a can of sweetened condensed milk and pumpkin purée with some whipped cream. Then, to add some texture, crumble in some gingersnaps or graham crackers.
Tiramisu is a traditional coffee-flavored dessert. But pumpkin just makes it better! For a decedent dessert with a bit of kick, soak some lady fingers in rum. Then, mix canned pumpkin purée, mascarpone, cream, and spices, whip them all together, and use the rum-soaked lady fingers to create those delicious Tiramisu layers. For a little something extra, add in some crushed amaretti cookies.
Bread pudding is a great way to use up leftover bread. And pumpkin puree is easy to add to it. Make a custard and combine with it some pieces of dried pumpkin bread. You can add pumpkin purée to the mix for some extra pumpkin flavor. Pour into a mold and bake. Add some spiced apple-cider caramel over the top for a scrumptious finish.
Pumpkin puree makes a delicious cheesecake. The flavors are perfect for fall. The key to this delicious treat is to use five spice powder. You can buy the mix at pretty much any store, but if you want to make your own, here are the basic ingredients: cinnamon, clove, star anise, fennel seed, and Sichuan peppercorns. You add other spices too, but this will put you it the right direction.
Most home cooks have used boxed cake mix at some time or another. It’s a quick way to whip up a cake for unexpected guests. But you can also use it to make cupcakes. For some really quick and easy (and delicious) cupcakes, add canned pumpkin purée to some yellow cake mix and fill cupcake holders of your preferred size with the mixture.
Just when you think pumpkin desserts can’t get any better! Did you know you can use pumpkin puree in ice pops? Simply mix together pumpkin puree, yogurt, honey, and pumpkin spice, Freeze in ice pop molds. When frozen, dip in melted chocolate. Coating them in tahini will also give them a delicious walnut flavor that will elevate them to the next level.
Beignets are a firm favorite in the south, and if you have never had these pillows of yumminess, then what are you waiting for? Make pumpkin Beignets with whole wheat flour and fill with pumpkin puree. This will add a delicious nutty flavor to them. Also, use your choice of either buttermilk, plain yogurt, or kefir.
This a great idea for those who are more health conscious but still crave a sweet pumpkin dessert. You can make it dairy free by using soy milk instead of cow’s milk. Soy milk also adds a distinct nutty flavor to the dessert, which is off course an added bonus to using soy instead of regular milk. Remember to add ginger and pumpkin spice too!
First, make some pumpkin and ricotta dumpling dough. Then, fill a large enough pot with water and tightly tie a string across the opening of the pot. Heat the water to a boil. Now, use the string that is spun across the pot as way to slice off portions of the dough so they fall directly into the pot. When cooked, drain the gnocchi and combine with some brown butter, squash and broccolini.