Did you know that pumpkin pie is the most popular Thanksgiving dessert? This recipe has been a favorite of Americans for over 100 years. And if you’ve had your share of pumpkin pie on Thanksgiving or Christmas, then it might be time to get creative with what to do with leftover prepared pumpkin pie filling. In this article, we will talk about what pumpkin pie filling is and give recipes that you can make with leftover pumpkin pie filling. We will write a conclusion about what to do with leftover prepared pumpkin pie filling. So let’s get into it! First, let’s talk about how delicious and popular this dish is in America!
What is pumpkin pie filling?
Pumpkin pie filling is a mixture of cooked, pureed pumpkin, sugar, spices, and eggs. Some of the simplest recipes for leftover prepared pumpkin pie filling are pumpkin bread or muffins, pancakes, waffles, French toast, and oatmeal.
How can you make these dishes with leftover pumpkin pie filling?
To make pumpkin bread or muffins, mix 1 cup of filling with 1/2 cup of oil, 2 eggs, and 1/2 cup of water. Pour the mixture into a greased 9×5 loaf pan or 12 muffin cups and bake at 350 degrees for 40-50 minutes.
To make French toast, mix 1/2 cup of filling with 1/2 cup of milk, 2 tablespoons of melted butter, and 2 eggs. Soak bread slices in the mixture for 15 minutes. Cook on a hot griddle until golden brown.
For oatmeal, mix 1/2 cup of filling with 1 cup of milk and bring to a boil over medium heat. Add rolled oats and sugar to taste.
Pumpkin Pie Brownies
- 8 x 8 Baking Pan
- 1/2 cup of flour
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of cinnamon
- dash of salt
- 1/2 cup of sugar
- 1/4 cup of melted butter
- 3 tablespoons of cocoa powder
- 1 egg
- 3/4 cup of milk
- 1 cup of leftover pumpkin pie filling
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour an 8x8 inch baking pan.
- Sift together the flour, baking powder, baking soda, cinnamon and salt.
- In another bowl, combine the sugar and melted butter.
- Stir in egg and milk.
- Add dry ingredients and mix until just combined.
- Spread half the batter into prepared pan, then top with pumpkin filling.
- Spoon remaining batter over filling and spread evenly to cover completely.
- Bake at 350 degrees F (175 degrees C) for 40 minutes or until a toothpick inserted into the center comes out clean.
- Let cool and cut into 9 pieces.
- Pie Plate
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 3 tbsp butter melted
- 1 egg white
- 12 oz cream cheese softened
- 2/3 cup leftover pumpkin pie filling
- 3/4 cup brown sugar
- 3 tbsp flour
- 1 tsp vanilla extract
- 2 eggs
- Preheat oven to 375.
- Grease a 9 inch spring-form pan.
- In a bowl combine the graham cracker crumbs, sugar, and melted butter. Mix well.
- Stir in the egg white until combined.
- Press this mixture on the bottom of the pan and 2 inches up sides of pan.
- Bake for 10 minutes or until edges are browned. Cool on wire rack.
- In a large bowl beat cream cheese, pumpkin puree, brown sugar, flour and vanilla extract until smooth.
- Beat in eggs until combined.
- Pour mixture over crust.
- Bake for 55 minutes or until center is almost set.
- Cool on wire rack for 10 minutes then remove sides of pan.
- Chill for 4 hours before serving.
- Baking Sheet
- 2 cups sugar granulated
- 1 tsp salt kosher
- 1 tsp cinnamon ground
- 1/4 tsp nutmeg ground
- 2 eggs
- 1 1/2 sticks margarine unsalted
- 1 tsp vanilla extract pure
- 3 cups all-purpose flour sifted
- 1 cup milk cold or warm, if using cold use 2 tbsp milk & 1 tbsp water to make it workable in mixer
- 2 cups leftover pumpkin pie filling
- 1 cup chocolate chips optional
- Preheat oven to 350 degrees.
- Prepare baking sheet; use parchment paper or lightly coat with oil to prevent your cookies from sticking.
- In a mixing bowl, cream the margarine and sugar until light and fluffy.
- Add vanilla extract, salt, cinnamon and nutmeg; mix well.
- Beat in eggs, one at a time.
- With mixer on low speed, add flour alternately with milk until just blended. (add chocolate chips if using)
- Using a spoon or a small ice cream scoop (1 1/2 inches in diameter), drop dough by rounded tablespoons onto prepared baking sheet.
- Bake for 12 minutes or until edges are golden brown.
- Cool cookies on baking sheet for 2 minutes; remove cookies to wire rack to cool completely.
- Store in an airtight container for up to 3 days.
Pumpkin Pecan Pie Bars
- 9 x 13 Baking Pan
- 1 1/2 cups flour all-purpose
- 1 cup pecans chopped
- 2 cups brown sugar packed
- 1 tsp salt kosher
- 3/4 cup butter softened and cut into small pieces
- 1 cup leftover pumpkin pie filling
- Preheat oven to 350 degrees.
- Prepare a 9"x13" pan by spraying with cooking spray or lining with parchment paper.
- Combine flour, chopped pecans, brown sugar and salt in a food processor.
- Pulse until mixture resembles coarse crumbs.
- Add butter and pulse until mixture becomes clumpy.
- Pour crust mixture into the prepared pan and press evenly onto the bottom.
- Bake for 20 minutes or until the edges are lightly browned.
- Remove from oven and let cool completely.
- Pour pumpkin pie filling over crust, spreading evenly.
- Bake for 30 minutes or until the center is set and edges start to brown slightly.
- Let bars cool and then refrigerate for at least 3 hours before cutting into squares and serving.
- Serve cold or warm.
You’ve been preparing pumpkin pie all day and now you have leftover prepared pumpkin pie filling. The good news is that there are a number of recipes out there for what to do with leftover prepared pumpkin pie filling, but the best one may be your own creation! Experiment with different combinations of ingredients in order to find something new and exciting or stick to tried-and-true favorites. You can even use our recipe templates as a starting point for creating delicious dishes from leftovers. Whether it’s cookies, bars, pies, cakes–there’s always room on the plate for more!