29 Canned Pumpkin Recipes To Use Up Whatever You've Got on Hand

Canned pumpkin is a staple you should always have in your pantry. Aside from a classic pumpkin pie or pumpkin bread, there are so many recipes you can make with a can of pumpkin puree (note: this is very different from pumpkin pie filling, which is not nearly as versatile)! From cozy fall dinners to delicious breakfasts and desserts (and, of course, PSL-inspired everything!), this fall squash can easily be incorporated into every part of your meal. Let's start with breakfast! The fragrance of warm spices fills the room as these fluffy pumpkin pancakes cook, which creates the coziest kitchen atmosphere. A dollop of nutmeg whipped cream and a drizzle of maple syrup complete the dish.

It’s pretty much impossible to get enough pumpkin during the fall months, so we rolled each of these lasagna noodles with a creamy, cheesy pumpkin filling. The result: roll-ups that have just the right amount of filling and they come together in a fraction of the time it takes for a traditional layered lasagna. This dish is perfect for a cozy fall night when the comfort food cravings come on strong.

This Pumpkin Tiramisu by Ree Drummond is a cozy twist on the classic Italian dessert, layering creamy pumpkin mascarpone with espresso-soaked ladyfingers and a dusting of cocoa for a perfect fall indulgence.

These Mini Pumpkin Spice Latte Puddings blend creamy pumpkin flavor with a hint of espresso and warm spices, served in individual cups for an easy, cozy dessert perfect for fall gatherings.

Pumpkin desserts don't have to be pies! Canned pumpkin ensures these cookies are moist and tender without being too sweet. Slather each cookie with cream cheese frosting to take it over the top!

Ree upgrades pumpkin soup by incorporating coconut milk, cinnamon, and curry powder. She also toasts pumpkin seeds with turmeric, parsley, and cilantro for a fun and fitting alternative to croutons! This is a soup you'll be simmering on repeat.

Look no further for the perfect brunch treat! Creamy pumpkin and warm ground cinnamon are the perfect combination in a tender muffin. But we upped the ante by adding a decadent cream cheese filling and sweet crumb topping for an over-the-top muffin you’ll want to make all season long.

Pumpkin pie lovers will adore this easy cake. The pumpkin pie filling is baked into a spice cake crust, so you don't have to worry about pie dough, and you can get straight to the best part—the rich pumpkin filling topped with whipped cream! You won't even miss the pie crust!

These delicious ravioli have pumpkin through and through: Our easy homemade pasta features pumpkin purée. It’s cut out in the shape of pumpkins with a cookie cutter and then stuffed with a pumpkin and crème fraîche filling. Tossed with a nutty brown butter–sage sauce, they are autumn in a bowl.

This pumpkin bread is light and tender, not-too-sweet and couldn't be easier. You'll need an entire 15-ounce can of pumpkin puree for this recipe, which makes the bread perfectly moist. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.

This make-ahead breakfast is full of fall flavor. One batch requires 1/3 cup of pumpkin puree, so you're getting plenty of pumpkin in each and every bite! Cinnamon, nutmeg, and maple syrup add all the autumnal flavors you're craving.

This after-dinner dessert dip tastes just like pumpkin pie, but the deconstructed style is even more fun to serve at a party! When blended with pumpkin puree, cream cheese becomes silky smooth and slightly earthy. Dip in graham crackers, cinnamon cookies or whatever you prefer!

Looking for a quick and easy pumpkin soup? Rachael uses pumpkin puree for a creamy soup that's ready in under an hour. The soup is finished with a sweetened mixture of chopped apples and onions, plus chewy cranberries and a pinch of chili powder for subtle spice.

Pumpkin and snickerdoodle lovers unite! We keep the quintessential snickerdoodle sugary coating, but swap out ground cinnamon for pumpkin pie spice. Plus, a generous portion of canned pumpkin puree in the dough produces a fluffy cookie with the perfect chewy edge.

Pumpkin puree isn't just for pie. Think outside of the can and make this easy orange pasta in your food processor. It's the perfect way to use up leftover cans of pumpkin from the holidays. Add a sprinkle of Parmesan and some toasted pumpkin seeds for an upgrade.

Ree's scones are the perfect pairing for a warm and cozy tea. They're also great to bake for a special gathering or brunch party! While they are a bit fluffier than a traditional scone (thanks to the canned pumpkin), the coffee glaze and delicious pastry will win everyone over.

There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature—this ensures that the cheesecake is smooth and creamy.

Upgrade quick-cooking polenta by whisking in canned pumpkin! When topped with roasted Brussels sprouts and butternut squash, it's a delicious dish that can serve as a main course. Sprinkle with Parmesan and drizzle with olive oil right before serving for extra deliciousness!

Get ready to meet your new favorite fall cookie! Pumpkin and chocolate chips make a powerful pair in these cakey treats with rich pumpkin pie spice flavor and loads of semi-sweet morsels. The cookies don't spread much in the oven, so flattening the dough is key.

Canned pumpkin is for more than just sweets! Sunny blends pumpkin puree with chickpeas to make this creamy, crave-worthy hummus. Serve with fresh veggies or crackers for dipping!

This frosting is one of those brilliant, silly-simple recipes you'd never know was made with just two ingredients: canned pumpkin puree and chopped up chocolate. You start by cooking the pumpkin to concentrate its flavor and thicken it, then simply stir in the chocolate until it melts. The sweet and tangy results are the perfect complement to cake, and the creamy consistency spreads easily into gorgeous swoops.

Canned pumpkin creates a creamy, silky-smooth sauce for this delicious pasta. Once the pasta is fully cooked, it's tossed in a pumpkin cream sauce with crumbled sausage for tons of flavor and a nice bite. Sprinkle some Parmesan on top just before serving!

Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body. Bonus? It's a great way to use up any extra canned pumpkin you may have leftover.

This dessert is a fun alternative to the classic pumpkin pie or layered cake. Ree soaks a pumpkin cake in a spiced rum syrup, then tops each slice with a maple whipped cream. Serve at a dinner party or any festive fall occasion!

This is a dish your kids will gobble up—and they won't even know they're eating nutrient-rich pumpkin! Katie incorporates canned pumpkin right into the meatballs so they're extra juicy and moist. With pasta and cheese, this is the perfect cozy fall dinner for busy weeknights.

This recipe combines the familiar flavors of pumpkin pie and a classic layer cake. Buttery vanilla cake layers flavored with pumpkin spice sandwich a decadent pumpkin pudding, then the cake is enrobed in a luxurious sweet whipped cream frosting. It's a perfect marriage of cake and pie!

Add crunch to your pumpkin soup with a unique ingredient—popcorn! The salty popcorn pairs well with earthy pumpkin. Plus, it's a fun topping your family or friends won't soon forget.

Katie's recipe is a delicious alternative to tomato-based chili. The canned pumpkin puree ensures that the chili is thick and creamy, with just a hint of sweetness. She uses rotisserie chicken to make it easier, but you could shred chicken breasts if you'd like.