Q&A: Leftover pumpkin pie filling – what can I make with it?

pumpkin recipe
by librarykitty

Question by CURRIEND: Leftover pumpkin pie filling – what can I make with it?
I have at least one cup of extra pumpkin pie filling. Does anyone has a recipe for something besides pie that I could use this filling for? Thanks.
I’m thinking more like a muffin or bread perhaps.

Best answer:

Answer by SundaeOnAMonday!
Pumpkin pie.

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9 thoughts on “Q&A: Leftover pumpkin pie filling – what can I make with it?

  1. I actually made the filling for my pumpkin pie about 5 days ago and froze it. Defrosted it yesterday in the fridge then assembled and baked today. In the holiday baking magazine put out by Fine Cooking there is a whole article on make-ahead pies. On the pumpkin one it says to freeze the custard seperately from the crust (unlike fruit pies where your freeze assembled according to them). The filling will keep for over a month in the freezer I think. It says that when you defrost it “thouroughly whisk it to make it smooth and incorporate any icy pits that might be floating in the liquid”.

  2. Believe it or not, you can use it to make scones!!
    Recipezaar has a pumpkin scone recipe that’s extremely simple.

  3. pumpkin bread is great. you can mix it into a spice cake mix reducing the recipe liquid with the pumpkin – great. or you can put it in pancake mix!

  4. Here is a great cookie recipe.


    1 C canned pumpkin
    2 C flour
    1 C sugar
    2 tsp. baking powder
    1 egg
    ½ tsp. cinnamon (I use 1 tsp.)
    ½ C salad oil
    ½ tsp. salt
    1 tsp. baking soda
    1 tsp. vanilla
    1 tsp. milk
    ½ C chopped nuts
    1C chocolate bits

    Combine pumpkin, sugar, egg and oil. Mix in flour, baking powder, cinnamon and salt. Dissolve baking soda in milk and add to pumpkin mixture. Stir in chocolate bits and nuts. Drop by teaspoons onto un-greased cookie sheet and bake 375 degrees for 10 – 12 minutes.
    NOTE: it is not necessary to sift the dry ingredients.


    1 (9 inch) unbaked deep dish pie crust
    3/4 cup white sugar
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    2 eggs
    1 (15 ounce) can pumpkin
    1 (12 fluid ounce) can evaporated Milk

    Preheat oven to 425 F.
    Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

    Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

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