Recipes using pumpkin puree

December 21, 2023 2:51 AM

Can you please recommend your favourite recipes using just under 14oz (395ish grams) of pumpkin puree?

I will be making a pumpkin pie using just over half of a large can of pumpkin puree. I usually make very simple pumpkin muffins with the leftover portion, but I would like to try something different. Preference would be for foods which can be eaten as a snack/are freezable/are relatively portable. Bars, slices, muffins, biscuits, scones etc. I would like it if the recipe didn't have a lot of added sugar.

Thanks!

posted by kinddieserzeit to Food & Drink (13 answers total)

I make this frequently
posted by papergirl at 3:53 AM on December 21, 2023 [1 favorite]

Previously
posted by guessthis at 4:38 AM on December 21, 2023 [1 favorite]

This Instant pot braised tofu with a pumpkin-mole sauce technically calls for a 14.5oz can but it doesn't matter that much. Memail me if you'd like the recipe! We made it for dinner a few days ago and very much enjoyed it.
posted by obfuscation at 5:58 AM on December 21, 2023 [2 favorites]

...I see that really does not comply with your request for portable snacks but it's a nice recipe to keep in your back pocket if you're looking for something savory :)
posted by obfuscation at 5:59 AM on December 21, 2023

Pumpkin bread. I usually double the spices and cut the sugar by 1/3, then after it’s baked I slice it and freeze the slices to be reheated as needed.
posted by A Blue Moon at 6:02 AM on December 21, 2023

I make muffins with the Mark Bittman recipe. I often add pumpkin to apricot-walnut-bran muffins. I use an extra egg because the extra stuff requires a bit more lift, plus, protein.
posted by theora55 at 6:29 AM on December 21, 2023

I often make a squash dip you could make with this puree. Over low heat, melt some butter and infuse it with a clove or three of minced garlic. Add a table spoon of yellow curry powder until it smells nice and fragrant. Mash in the puree and warm through. If you have the oven running and don't mind savory smells mixing with your other stuff, you can cover it and bake it for a while too.

You can also make a browned butter with either warm sweet spices or sage and mix that in to the puree and warm it. You want that warming phase to let the spices really meld with the puree. You can also cook this, pop it in the fridge, and warm it up later for an even deeper flavor.

Serve it with whatever you like, bagel chips, pitas, naan, baguette, sliced veggies, whatever!
posted by advicepig at 6:40 AM on December 21, 2023

Chilean sopaipillas! These are impossibly delicious and very portable. I recommend dusting the outside with a little bit of extra salt (flaky or otherwise).
posted by dizziest at 7:17 AM on December 21, 2023 [1 favorite]

I make a curried pumpkin soup with about that much pumpkin puree (usually closer to about 2 cups / 500ml).

Recipe is like this - Sweat some onions & garlic (one largest onion + 1 to 4 garlic cloves) in about 1 to 2 tbsp of butter or other oil for about 5 to 8 minutes on medium heat. Add curry powder to taste - anywhere from 1/4 tsp to 2 tbsp (depending on your curry powder and whether you like it or not) to the onions and cook for about a minute. Add puree and then add about 500 ml (about 4 cups) of stock (whatever you want to use). Mix, bring to a boil and then cook with lid on for about 30 minutes on low heat. Take off heat and add dairy or non dairy cream (about 150ml / half a cup, I prefer coconut milk or cream) and stir. Add salt and pepper to taste, serve with sour cream.
posted by Ashwagandha at 8:17 AM on December 21, 2023

This Creamy Pumpkin Pasta with Prosciutto + Sage calls for a 15-oz can of pumpkin puree, but I wouldn't hesitate to use what you have and perhaps cut down on the cream/half-and-half a bit. It's excellent, totally nails the deliciousness-to-effort ratio I use to judge recipes, and would be eminently freezable for further enjoyment on another day.
posted by DrGail at 9:43 AM on December 21, 2023

Pumpkin muffin sort of thing. Also, pumpkin freezes well; I measure it into 1/2 cups and freeze it in sandwich baggies.
posted by The corpse in the library at 10:30 AM on December 21, 2023

My kid learned to make martha stewart’s pumpkin pancakes in home ec class, and they’ve become a family favorite. even for me, a pancake-hater! they’re chewier and less doughy than traditional pancakes, and the pumpkin flavor is dialed in perfectly.
posted by homodachi at 11:28 AM on December 21, 2023

I love pumpkin smoothies... pumpkin + banana, cinnamon, coffee, and milk.
posted by hessie at 5:56 AM on December 22, 2023