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Come October and suddenly pumpkin everything becomes all the rage! Pumpkin spice drinks and sweets, pumpkins on sweaters, pumpkin decor, and even real carved pumpkins. |
If you are one of many who are in the tradition of picking up several real pumpkins in seasonal cheer, but also dislike wasting leftover pumpkin, then this article is for you!
One of the easiest ways to use leftover pumpkin is to roast and puree the pumpkin. If you’re a fan of pumpkin, then you’re sure to easily find pumpkin flavored recipes to use up the homemade pumpkin puree. However, even if you’re not a fan of pumpkin, or if a family member is hesitant, there are still ways to incorporate pumpkin puree into non-pumpkin cooking.
Read on to find out how to make and store your own homemade pumpkin puree, and for 2 of our favorite easy pumpkin recipes.
You can store your pumpkin puree in an air-tight container in the fridge for 3 days.
To make it last longer, portion out tablespoons of puree onto a baking sheet and freeze the dollops. Once frozen, you can store all the dollops into a jar or an air-tight bag for up to 3 months in the freezer.
Pumpkin puree is actually pretty versatile. It can be used as a substitute for oil in baking and you can also hide it in pasta sauce!
You can substitute oil for the pumpkin puree in a 1:1 ratio. However, know that the more oil required, the more likely that the result of the baked good will retain some pumpkin flavor. It’s not a lot, but it will be there. Also, keep in mind that pumpkin is naturally moist, so if the recipe also calls for some liquid, we would recommend cutting back a little liquid.
That said, below are two pumpkin-flavored recipes to make the most of leftover pumpkin!
We recommend dunking some fresh-cut apples or graham crackers in the following recipe!