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9 Creative Uses for Canned Pumpkin

Leave the pureeing to the professionals.

No-Churn Pumpkin Ice Cream With Cranberry-Raspberry Compote

This semifreddo-style frozen custard provides all the satisfaction of your favorite slow-churned pint without the need for a bulky ice cream machine. The only special equipment you’ll need is a candy thermometer (about $10 and great for frying too, so go ahead and invest in one). Serve this creamy treat with caramel sauce or hot fudge but we think it’s especially pretty with the cranberry raspberry compote. Make them both ahead of time and a lovely seasonal dessert will be ready and waiting for you when guests come calling. And here you thought you couldn’t make ice cream at home.

Mason Jar Greek Tabbouleh Salad

Anyone who enjoys Mediterranean food will be a fan of this vegetarian tabbouleh jar, which combines a variety of fresh ingredients into one delicious mid-day meal. It’s far more flavorful than your average desk lunch, thanks to briny olives, salty Feta, and crunchy pita chips. The lemon-y, herb-packed tabbouleh acts as the “dressing” for the salad, but all varieties of store-bought tabbouleh are different. If desired, top the salad with an extra squeeze of lemon juice and a drizzle of olive oil. For an extra-filling lunch, enjoy alongside falafel. We guarantee you’ll be the envy of the office.

Mason Jar Chicken Burrito Bowl

This homemade burrito bowl is packed with protein, whole grains, and nutrient-dense veggies, and will sustain you from lunch until the end of the afternoon. Whisking up the dressing at the bottom of the jar ensures the lettuce at the top stays fresh and crisp, but that the veggies at the bottom are infused with spice and flavor. If you’re planning on making the jar a few days ahead, hold off on adding the avocado (which browns easily once cut) until the morning of. When you’re ready to eat, pour into a bowl and top with crumbled tortilla chips.

Mason Jar Miso Ramen Soup

Gone are the days of tomato soup splattering in the office microwave. Prep and build these soup jars on Sundays, and you’ll have a warming, homemade lunch every day of the week. All you need to do is add hot water at lunchtime, which will cook the noodles and bring the flavors of the jar to life. Before digging in, drizzle with some soy sauce and sriracha (which you can keep handy at the office). Feel free to experiment with all sorts of veggies—both spinach and bean sprouts would be tasty additions. For bolder flavor, add more miso, or some chili-garlic sauce.

Pumpkin Pecan Crisps

Alright, alright, we know some of you still need your pumpkin pie fix. So we dreamed up this inverted pie-like dessert just for you: A creamy warmly-spiced custard hides beneath a nutty crunchy streusel topping. It’s like an individually made pumpkin pie with the crust on top. You can substitute any nut you like for the pecans—walnuts or almonds would be nice—and feel free to have some fun with the whipped cream. Crème fraiche would be an unexpected twist but we might even serve these with a dollop of Greek yogurt and call it breakfast.

Pumpkin Pavlova With Roasted Apples

Pavlovas usually make their way to the dessert table in high summer, with fresh berries and whipped cream piled on top. For the rest of the year, we dreamed up an autumnal version you can make now and all the way through winter. Meringues are pretty easy to make, they just need enough time to dry out in your oven, so just give yourself a head start. Pumpkin whipped cream and broiled sweet-tart apples get layered with the meringues for a dramatic layer cake-like presentation. It’s a great idea for Thanksgiving but we think it makes a great birthday cake too.

Pumpkin Cream Puffs

These cream puffs are guaranteed to stop traffic on the way to the pies this Thanksgiving. Classic choux pastry (they bake up like little cabbages or “choux” in French) get filled with a brown sugar and pumpkin pastry cream for a dreamy contrast in textures. When the little guys come out of the oven you’ll want to flip them over and pierce them with the tip of a sharp knife. This allows the steam inside the hollow center to escape to keep the puffs crisp. You can make the filling ahead of time and keep it chilled until ready to assemble. And don’t worry if it looks too thick: a little bit of whipped cream folded into the pudding base makes for an extra light filling.

Pumpkin, Chocolate, and Toffee Skillet Cookie

It’s the giant chocolate chip cookie you always dreamed of, now with the addition of warm spices, pumpkin and toffee bits. Oh, and chocolate of course. The pumpkin puree keeps the cookie soft and chewy in the center while the cast-iron skillet gives it irresistible crispy edges. Don’t worry if you don’t have the right skillet, though, this cookie works in a cake pan too. We recommend serving this straight from the skillet or pan with ice cream scooped right on top of the warm cookie. Just make sure everybody gets his or her own spoon.

Pumpkin-Chocolate Swirl Cupcakes With Chocolate Buttercream

If you’ve never had pumpkin and chocolate together before you’re in for a real treat. These cupcakes stay moist and tender not only due to the pumpkin puree but thanks to the addition of sour cream in the batter. And don’t be intimidated by that pretty swirl; all it takes is a toothpick or a narrow paring knife to marble the pumpkin and chocolate batters together. The frosting is a riff on one or our all-time favorite, super-simple cream cheese frosting recipes. The cream cheese offers just the right tang to offset the sweetness and richness of the chocolate.