58 Canned Pumpkin Recipes That Are Easy to Make

A great recipe to turn to when you’ve got leftover canned pumpkin, these pumpkin puree muffins make a great grab-and-go breakfast or tea time snack. Spread a rich cream cheese frosting on top for a sweet after-dinner treat.

Recipe and photo from Real Simple. Get the recipe here.

Maple syrup brings an earthy, rich sweetness to a traditional pumpkin pie. The velvety texture—from a full can of pumpkin puree—works in tandem with the custardy accent of heavy cream and eggs.

Recipe and photo from Real Simple. Get the recipe here.

The cute pumpkin-shaped sugar cookies can be turned into pilgrim hats or turkeys with a simple switch-up of cookie cutters for a festive plate of Thanksgiving pumpkin goodness—or use your favorite geometric shapes to make tasty pumpkin cookies any time of the year.

Recipe and photo from Real Simple. Get the recipe here.

This flavor-packed casserole is beautiful, but that’s not all. Made with canned pumpkin, spaghetti squash, and cubed pumpkin, it’s a pumpkin-lover’s paradise!

Recipe and photo from Lexi’s Clean Kitchen. Get the recipe here.

This winning combo of pumpkin and leeks makes for a comforting weeknight meal that’s also worthy of serving at your next dinner party.

Recipe and photo from Once Upon a Chef. Get the recipe here.

The combination of pumpkin puree, egg yolk, and butter in these tender, cinnamon-kissed cookies makes for a plate of serious yum.

Recipe and photos from Wine & Glue. Get the recipe here.

Who says pumpkin puree is just for autumn? These irresistible pumpkin popsicles include a healthy dose of crunchy granola and a kiss of honey—perfect for summer mornings—or any time, really.

Recipe and photos from Salt & Lavender. Get the recipe here.

These dreamy cookie sandwiches can be whipped up a day or two ahead for easy party prep.

Recipe and photo from Real Simple. Get the recipe here.

If you’re looking to up the ante with a gorgeous dinner for your loved one, the in-laws, or a few friends, these pretty homemade ravioli, filled with spiced pumpkin puree and topped with brown butter and sage, do the trick.

Recipe and photo from The Stiers Aesthetic. Get the recipe here.

One of the great things to discover about pumpkin puree is the wide range of possibilities that are on offer when you think outside the can. Case in point: these sumptuous pumpkin tomato basil meatballs.

Recipe and photo from Wholesome Delicious. Get the recipe here.

You’ll find yourself looking to leave a little extra pumpkin puree in the can just so you can make these cheesy, warming grits (topped with a fried egg, please!).

Recipe and photo from Peas and Crayons. Get the recipe here.

The kids (and, likely, anyone else in your household) will beg for a stack of these fluffy pumpkin flapjacks. Melt a pat of butter over the top and sprinkle with cinnamon, then drizzle with maple syrup and let the accolades roll in.

Recipe and photo from Ruchis Kitchen. Get the recipe here.

We love the range of flavors in this fun take on classic pulled pork, including canned pumpkin, chipotle pepper, smoky paprika, and pumpkin beer. What’s more, it’s a great one-pot and make-ahead meal.

Recipe and photo from Half-Baked Harvest. Get the recipe here.

Rich with molasses, walnuts, and pumpkin puree, these chocolaty cookies are a Real Simple favorite!

Recipe and photo from Real Simple. Get the recipe here.

This riff on a Brandy Alexander is a decadent after-dinner sipper. It’s also amazing with aged rum, spiced rum, or brandy.

Recipe and photo from Real Simple. Get the recipe here.

Fresh or canned pumpkin puree can be used to make this flavorful gluten-free soup. Stick to the vegetarian version, or add shredded leftover chicken or turkey for a heartier take.

Recipe and photo from Love and Lemons. Get the recipe here.

When two classic desserts meet to make one tasty treat, you'll be hard-pressed to find anyone who'll turn this sipper down—no matter what time of year it is. 

Recipe and photo from A Cozy Kitchen. Get the recipe here.

These delicious pecan and oat-topped custards, made with canned pumpkin, are even better with a dollop of yogurt or crème fraiche on top.

Recipe and photo from Real Simple. Get the recipe here.

Oat flour makes this iconic breakfast dish more substantive than typical white flour (and gluten-free, too), and a touch of leftover pumpkin puree is enough to add a lot of extra flavor. Make an extra batch and freeze for an easy option on weekday mornings!

Recipe and photo from Cookie and Kate. Get the recipe here.

Dipped in your favorite hot cup of tea or French press coffee, these crunchy, nutty biscotti accented with pumpkin puree will disappear from the cookie jar faster than you can make them.

Photo and recipe from Dessert for Two. Get the recipe here.

Most of us who love pavlova think of it as a berry-packed summer treat, but we switched this one up using leftover pumpkin puree and sweet-tart Honeycrisp apples to give it an apropos fall twist.

Recipe and photo from Real Simple. Get the recipe here.

If modern-day coffee culture has given us anything, it’s a think-outside-the-mug attitude toward the average cup of joe. A blender or food processor makes this pumpkin-accented coffee super frothy.

Recipe and photo from Greatist. Get the recipe here.

Got just a few tablespoons of pumpkin puree left in a can? Save them for this fun and nutritious take on a classic sandwich favorite.

Recipe and photo from Real Simple. Get the recipe here.

You’ll want to bust out this pumpkin puree barbecue sauce every time you fire up the grill—or anytime you want an interesting kick on burgers or oven-baked ribs.

Recipe and photo from Lexi’s Clean Kitchen. Get the recipe here.

Impressive but easy, these pumpkin cinnamon rolls are chewy, spicy, and full of pumpkin goodness. If you don’t have pumpkin pie spice for the glaze, try nutmeg, cinnamon, or allspice—or make your own pumpkin spice.

Recipe and photo from Knead to Cook. Get the recipe here.

Serve these as a fun counterpoint to the pumpkin ravioli recipe above, or whip them up on pizza night for an addictive pizza-parlor classic.

Recipe and photo from Handle the Heat. Get the recipe here.

We love the spike of ginger in this healthy smoothie—and how leftover pumpkin puree makes the texture extra creamy. 

Recipe and photo from Real Simple. Get the recipe here.

This pasta favorite gets a healthy dose of veggies in the form of spinach and pumpkin puree. The ground meat can be left out if you want to go vegetarian, or swapped for spicy Italian sausage, if you like a touch of heat.

Recipe and photo from Frugal Nutrition. Get the recipe here.

What to do with canned pumpkin? These creamy orbs of pumpkin sweetness are a brown-sugar bolstered dream.

Recipe and photo from Real Simple. Get the recipe here.

This gingery pumpkin fudge is a great recipe to bring to your next potluck dinner party. It uses up any extra pumpkin puree you have left in the fridge and ensures you’ll get an invite back.

Recipe and photo from Bake. Frost. Repeat. Get the recipe here.

The secret to these deliciously creamy whoopie pies? An unexpected duo of applesauce and leftover pumpkin puree!

Recipe and photo from Self Proclaimed Foodie. Get the recipe here.

Need to toss together dessert, but short on time? This canned pumpkin and yellow cake-mix cake is as easy as it gets.

Recipe and photo from Big Red Kitchen. Get the recipe here.

This tender dough, made with pumpkin puree and potato, is easy to roll out and utterly irresistible with a drizzle of sage butter. Bonus: Uncooked gnocchi freeze beautifully, so you can make a double batch and save some for another night.

Recipe and photo from Pinch of Yum. Get the recipe here.

This moist pumpkin bread recipe with canned pumpkin has great texture. Simply slice it, pop it in the toaster for a minute or two, then slather with salty butter or cream cheese.

Recipe and photo from My Baking Addiction. Get the recipe here.

We love the one-pan format of this pumpkin-y version of a giant chocolate chip cookie, which makes sharing all the more fun.

Recipe and photo from Real Simple. Get the recipe here.

Canned pumpkin is the star of this creamy, satisfying dish. Stir in some brown butter and sprinkle with sage for an irresistibly earthy bite. 

Recipe and photo from Farm to Table. Get the recipe here.

This easy, healthy canned pumpkin recipe for overnight oatmeal may have minimal ingredients, but it maxes out big on flavor and velvety-smooth texture.

Recipe and photo from A Sweet Pea Chef. Get the recipe here.

Though they disappear fast, the memory of these fantastic chocolaty pumpkin puree cupcakes lingers on. And when you’re ready for more, they’re only a cupcake pan away!

Recipe and photo from Real Simple. Get the recipe here.

This healthier version of classic Alfredo sauce uses goat cheese and canned pumpkin, along with a little flour and low-fat milk, to create a thick and creamy sauce with less fat than the original.

Recipe and photo from Cookie and Kate. Get the recipe here.

This is sure to become one of your favorite healthy canned pumpkin recipes. Warming spices add loads of flavor, while chickpeas amp up the protein. Try it on its own or over brown basmati rice.

Recipe and photo from Emilie Eats. Get the recipe here.

These pumpkin puree-spiked black bean veggie burgers, with the extra-flavorful avocado and sea salt toppings, are bound to become a Meatless Monday staple.

Recipe and photo from Wholefully. Get the recipe here.

We love this healthy canned pumpkin recipe for one-dish weeknight meals (and ones that only seem to improve as leftovers). Sub in Swiss chard or spinach for the kale, if you like.

Recipe and photo from MJ and Hungryman. Get the recipe here.

One of the easiest and most satisfying things you can do with leftover pumpkin puree is to whip up a pot of pumpkin soup with canned pumpkin. Red lentils add a punch of protein and make it extra filling. Top with toasty, crunchy croutons, if you like (and maybe even go pumpkin crazy by pairing it with our recipe above for pumpkin grilled cheese).

Recipe and photo from Salt and Lavender. Get the recipe here.

Just a quarter cup of pumpkin puree combined with some zippy orange zest catapults these pumpkin-y buttermilk pancakes into a whole new realm of delicious morning flavor.

Recipe and photo from Real Simple. Get the recipe here.

This canned pumpkin rice pudding recipe gets great texture from Arborio rice and a nuanced fruity note from orange zest and juice.

Recipe and photo from Real Simple. Get the recipe here.

This no-churn ice cream is an impress-your-guests dessert that requires only a few ingredients. Pumpkin pie spice plus crunchy bits of buttery graham crackers and pecans make it extra great.

Recipe and photo from Like Mother Like Daughter. Get the recipe here.

With its buttery crust and swirled caramel-pumpkin filling, this rich dessert is a hands-down winner.

Recipe and photo from Real Simple. Get the recipe here.

These adorable handheld tarts combine pumpkin puree, brown sugar, and cinnamon to make an addictive filling.

Recipe and photo from Real Simple. Get the recipe here.

Decadent flan gets a calorie-cutting makeover with this canned pumpkin recipe that uses low-fat milk and egg whites in place of whole milk and whole eggs. 

Recipe and photo from The Hungry Cuban. Get the recipe here.

The combo of chocolate and pumpkin puree in this recipe not only makes for a moist, velvety brownie, it also creates an eye-catching swirl!

Recipe and photo from Self Proclaimed Foodie. Get the recipe here.

Adorably kitschy for the serving vessel alone, these streusel-topped treats can be slid out of their cans, or served warm as is. Let them cool a bit before serving, so the can isn’t too hot to the touch.

Recipe and photo from Real Simple. Get the recipe here.

This flavor-packed spread makes a great dip, but is also terrific as a topping for burgers and sandwiches.

Recipe and photo from Pinch of Yum. Get the recipe here.

Wake up to these spicy-sweet scones made with pumpkin puree for the ultimate autumnal breakfast.

Recipe and photo from Inspired Taste. Get the recipe.

This healthy canned pumpkin recipe for pumpkin turkey chili has a ton flavor and can be on the table in less than 40 minutes. If you like a little more heat, a pinch or two of red pepper flakes or cayenne pepper will do the trick.

Recipe and photo from B. Britnell. Get the recipe here.

You might want to skip the pumpkin pie and go directly to this creamy, decadent liqueur. If rum isn’t your preference, bourbon or brandy work equally well here.

Recipe and photo by The View From Great Island. Get the recipe here.

If you overbought and don’t know what to do with canned pumpkin extras, this pumpkin puree-based fruit dip may have you stocking up all year long. For your next party, whip up a batch and serve with sliced apples for dunking.

Recipe and photo from Self Proclaimed Foodie. Get the recipe here.

Layered with pumpkin puree, Greek yogurt, granola, and the surprisingly nice match of fresh strawberries, this healthy canned pumpkin recipe is a season-busting breakfast that also works well as a healthy dessert.

Recipe and photo from Healthy Nibbles and Bits. Get the recipe here.

Looking for healthy canned pumpkin recipes? Set out a plate of fresh, crunchy veggies or toasted pita wedges with this easy riff on hummus for a tasty and good-for-you snack.

Recipe and photo from Once Upon a Cutting Board. Get the recipe here.