Chopping yummy squash and pumpkins from the garden.

10 Creative And Delicious Ways To Use Leftover Pumpkins – Soup, Bread, And Dog Treats!

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As the jack-o-lanterns flicker out and autumn leaves carpet the ground, you might wonder what to do with your leftover pumpkins. Fear not! Here are ten creative (and delicious) ways to use your leftover pumpkins, including our best pumpkin bread, smoothie, dog treats, and soup recipes. (And more!)

Prepare to squash food waste and amplify your autumn with these ten ingenious ways to use every last bit of your pumpkins!

Yummy and delicious pumpkin soup with fresh garden herbs.

10 Creative And Delicious Ways To Use Leftover Pumpkins!

There are so many delicious and fun ways to use leftover pumpkins! These are our ten favorite recipes and ideas.

1. Pumpkin Puree

Yummy homemade pumpkin puree in jars.

Master the art of homemade pumpkin puree, and you’ll never return to the canned stuff! Making your puree from leftover pumpkin is economical and gives you a fresher, more flavorful ingredient for all your fall recipes. Plus, you know what’s in it – pure, unadulterated pumpkin goodness.

Ingredients

  • One pumpkin (sugar or pie pumpkins work best)
  • Water (for steaming)

Instructions

  1. Prep Pumpkin: Cut your pumpkin in half and scoop out the yummy seeds (we’ll bake them later!).
  2. Choose Cooking Method: Now you have a choice—cut the pumpkin into smaller chunks and steam them, or place the halves cut-side down on your favorite cookie sheet and bake them at 350 degrees Fahrenheit for one hour.
  3. Cook Until Tender: Either way, you want the pumpkin to be fork-tender when ready.
  4. Cool: Let it cool until you can handle it safely, then scoop the flesh away from the skin. If you roasted it, the skin might peel right off!
  5. Puree: Add all that pumpkin goodness to a blender or fancy food processor and puree until smooth. Add a little water if it seems too dry, but be careful—you don’t want it too wet.

You can use your puree immediately in recipes, store it in the fridge for up to a week, or freeze it in convenient portions for up to three months.

2. Roasted Pumpkin Seeds

Getting ready to bake fresh pumpkin seeds in the oven.

Roasting pumpkin seeds creates a satisfyingly crunchy, nutritious snack packed with fiber, protein, and healthy fats. The best part? You can customize the flavors, from savory (think garlic and herbs) to sweet (cinnamon sugar, anyone?). These tasty morsels are also perfect for snacking, adding to salads, or sprinkling over soups for extra crunch.

Ingredients

  • One half-cup of pumpkin seeds.
  • One tablespoon of olive oil
  • 1/2 teaspoon salt
  • Optional seasonings (garlic powder, paprika, cinnamon, etc.)

Instructions

  1. Rinse Seeds: First, rinse your pumpkin seeds thoroughly in a colander. Remove any pulp.
  2. Dry Seeds: Pat them dry with a paper towel—this step is crucial for achieving maximum crispiness.
  3. Toss with Olive Oil: Toss the dried seeds with olive oil and your chosen seasonings in a bowl.
  4. Spread on Baking Sheet: Spread them evenly on a baking sheet lined with parchment paper.
  5. Bake: Place them in a preheated 350°F oven for about 12 to 15 minutes, stirring once halfway through. Keep an eye on them—they can go from perfectly golden to overdone quickly!
  6. Cool: Once lightly browned and fragrant, remove them and let them cool completely.

Store in an airtight container. Large-mouth mason jars work best!

3. Pumpkin Pancakes

Sweet and savory pumpkin pancake fluffy and delicious.

Pumpkin pancakes are fluffy, moist, and filled with warm fall spices. They’re a fantastic way to sneak some extra nutrients into your morning routine, as pumpkin adds fiber, vitamin A, and potassium. The natural sweetness of pumpkin means you can often reduce the amount of added sugar, making these a healthier breakfast option that doesn’t sacrifice taste.

Ingredients

  • 1 1/2 cups all-purpose flour
  • One cup of pumpkin puree
  • Three tablespoons brown sugar
  • Two teaspoons of baking powder
  • One teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • One egg
  • Two tablespoons melted butter

Instructions

  1. Mix Dry Ingredients: In your favorite bowl, mix salt, brown sugar, flour, pumpkin pie spice, and baking powder.
  2. Mix Wet Ingredients: Get another bowl. Mix the wet ingredients: pumpkin puree, milk, egg, and melted butter.
  3. Combine: Combine the two bowls of wet and dry ingredients, then mix for a minute. Don’t overmix—a few lumps are good!
  4. Heat Griddle or Pan: Grease your skillet and place it over low to medium heat.
  5. Pour Batter: Pour about 1/4 of a cup for each pancake.
  6. Cook and Flip: When bubbles form on the surface (about 2 to 3 minutes), it’s time to flip! Cook for another minute or two until golden brown.

Serve these beauties warm with maple syrup, whipped cream, or even some roasted pumpkin seeds you made earlier!

Read More – 27 Spooky And Funny Halloween Jack-O-Lantern Stencils!

4. Pumpkin Face Mask

Homemade pumpkin facial cream in a jar.

Your leftover pumpkin isn’t just good for eating—it’s a secret weapon for a glowing complexion! Pumpkin face masks contain enzymes that gently exfoliate dead skin cells and help you feel refreshed. Plus, pumpkin facemasks are relaxing and a great way to unwind after working hard all season!

Ingredients

  • 1/4 cup pumpkin puree
  • One tablespoon of plain yogurt
  • One tablespoon honey
  • One teaspoon of pumpkin pie spice (optional)

Instructions

  1. Cleanse: Start with a clean face—wash with your regular cleanser and pat dry.
  2. Mix Ingredients: In your favorite small bowl, mix the pumpkin puree, honey, and yogurt until well combined. If you’re feeling fancy, add the pumpkin pie spice—it adds a lovely aroma and will help you unwind!
  3. Apply Mask: Apply the mask evenly to your face, avoiding the eye area.
  4. Relax: Light a fall-scented candle and relax for 20 minutes while the pumpkin mask works magic.
  5. Rinse Off: When time’s up, gently wash your face with warm water and dry it softly.

After you rinse the pumpkin mask, follow up with your favorite moisturizer.

5. Pumpkin Smoothie

Delicious pumpkin smoothie with fresh coconut flakes.

Pumpkin smoothies are delicious and contain fiber, potassium, and vitamin A. The pumpkin’s delicious sweetness flawlessly mixes with warm spices, creating a drink that tastes like dessert but fuels your body like a healthy meal.

Ingredients

  • 1/2 cup pumpkin puree
  • 1/4 cup Greek yogurt
  • One frozen banana
  • One cup of unsweetened almond milk
  • One tablespoon of maple syrup
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup ice cubes
  • One tiny dash of cinnamon
  • One pinch of coconut flakes

Instructions

  1. Add Ingredients: Grab your favorite blender and toss in all the ingredients—yep, all of them at once.
  2. Blend on Low: Start blending on low speed to get things moving.
  3. Increase Speed: Gradually increase to high speed. Keep blending until everything is smooth and creamy, which usually takes 30 to 60 seconds.
  4. Taste Test: Give it a quick taste test. If you want a sweeter smoothie, add more maple syrup. If it’s too thick, add a splash of almond milk.
  5. Pour and Serve: Pour it into your favorite glass, and if you’re feeling fancy, sprinkle more coconut flakes on top. (With a dash of cinnamon to top if off.)

Sip and enjoy your fall-in-a-glass creation!

Read More – 10+ Best Recipes For Eating Garden Zucchini! Soup, Pancakes, And Pizza Bites!

6. Pumpkin Risotto

Savory pumpkin risotto with herbs and spices ready for eating.

This comforting dish transforms a humble leftover pumpkin into an elegant, impressive, and satisfying meal. The pumpkin’s natural sweetness complements the savory Parmesan cheese, while its smooth texture melts into the creamy rice, creating a rich, flavorful dish perfect for chilly evenings.

Ingredients

  • One cup of Arborio rice
  • One cup of pumpkin puree
  • Four warm cups of vegetable or chicken broth
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • One onion, finely diced
  • Two cloves garlic, minced
  • Two tablespoons of olive oil
  • Two tablespoons butter
  • Salt and pepper to taste
  • Fresh sage leaves for garnish

Instructions

  1. Heat Broth: Start by heating your broth in a separate pot—you want it warm and ready.
  2. Cook the Onion: Cook the olive oil over medium heat in a large, heavy-bottomed pan. Add the onion and cook it for five or six minutes.
  3. Add Garlic: Add your minced garlic and cook for another minute.
  4. Add Rice: Add your rice to the pan and stir it for a couple of minutes until it looks slightly translucent.
  5. Add Wine: Now, pour the wine and stir until it’s absorbed.
  6. Add Broth Gradually: Add about 1/2 cup of heated broth to the rice, stirring until it’s mostly absorbed. Then, add another 1/2 cup. Keep cooking and adding broth on low heat for about 15 minutes.
  7. Stir in Pumpkin Puree: Stir in your pumpkin puree.
  8. Continue Adding Broth: Add broth and stir until the rice is creamy and tender for 5 to 7 more minutes.
  9. Finish with Butter and Cheese: Take it off the stovetop and mix in the Parmesan cheese and butter.
  10. Season: Season with a pinch of fresh ground salt and pepper to taste.

Let your risotto sit for a minute to cool, then serve topped with crispy sage leaves if you’re feeling fancy.

Read More – How To Grow Pumpkins From Seed Easily! All-In-One Growing Guide!

7. Pumpkin Soup

Tasty pumpkin soup topped with freshly baked pumpkin seeds.

Nothing beats a bowl of savory and sweet pumpkin soup when the October and November weather gets brisk! This comforting dish is a delicious way to use leftover pumpkin and a nutritious meal packed with vitamins and fiber. The natural sweetness of pumpkin creates a mouth-watering, velvety base, while warm spices add depth and complexity.

Ingredients

  • Four cups of pumpkin puree
  • Four cups of vegetable or chicken broth
  • One large onion, chopped
  • Two large carrots, chopped
  • Two large celery stalks, chopped
  • Two cloves garlic, minced
  • 1/2 cup heavy cream
  • Two tablespoons of olive oil
  • 1/2 teaspoon ground nutmeg
  • One teaspoon of ground cinnamon
  • Salt and pepper to taste
  • Pumpkin seeds for garnish (use those roasted ones you made earlier!)

Instructions

  1. Heat Olive Oil: Heat your olive oil in a large pot over medium heat.
  2. Cook Mirepoix: Toss in your onion, carrots, and celery—this trio is called a mirepoix, and it’s the flavor base of many excellent soups. Let these veggies cook until soft and the onion translucent, for about 5 to 7 minutes.
  3. Add Garlic: Add the aromatic garlic and cook for another few minutes until it’s fragrant.
  4. Combine Ingredients: Add your pumpkin puree, broth, cinnamon, and nutmeg. Give everything a good stir.
  5. Simmer: Bring it to a boil, then turn the heat down and let it simmer for about ten or fifteen minutes.
  6. Blend: It’s time to make it smooth. Use an immersion blender in the pot or carefully transfer the soup to your favorite blender in batches until it’s silky and soft.
  7. Add Cream: Mix in the cream, then add freshly ground salt and pepper to taste.

Transfer your treat into bowls and top with crunchy roasted pumpkin seeds. Grab a spoon and get ready for autumn in a bowl!

8. Pumpkin Bread

Epic and delicious pumpkin bread sliced and ready for eating.

Get ready for your house to smell amazing! Pumpkin bread is a delicious autumn treat that transforms leftover pumpkin into a moist, flavorful loaf perfect for breakfast, snacking, or dessert. The natural moisture from the pumpkin keeps the bread tender for days (if it lasts that long!), while warm spices create that iconic autumn flavor we crave.

Ingredients

  • 1 1/2 cups all-purpose flour
  • One cup of pumpkin puree
  • Two eggs
  • One cup of sugar (consider using half white sugar and half brown sugar for extra flavor)
  • 1/2 cup vegetable oil
  • 1/4 cup milk or buttermilk
  • One teaspoon of vanilla extract
  • One teaspoon of baking soda
  • One teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • Optional: 1/4 cup of yogurt or sour cream for extra moisture

Instructions

  1. Preheat Oven: Preheat your baking oven to 350°F. Add a thick layer of grease to your favorite nine-by-five loaf pan.
  2. Whisk Dry Ingredients: In your favorite large bowl, whisk together the autumnal spices, flour, baking soda, and salt.
  3. Mix Wet Ingredients: Grab another large bowl. Mix the sugars and oil until combined, then beat the eggs. Stir in the pumpkin puree, milk or buttermilk, vanilla extract, and optional sour cream or yogurt.
  4. Combine: Gently fold all dry ingredients into the wet ingredients until combined.
  5. Pour batter: Pour the batter into your prepared pan and smooth the top.
  6. Bake: Bake for one hour. A toothpick inserted in the bread’s center should come out clean. Your kitchen will smell heavenly by then!

Cutting it too early is one of the biggest mistakes when making pumpkin bread. Let the bread cool in the pan for about 45 minutes. Afterward, place it onto a wire rack to cool completely. Try to resist cutting into it while it’s still warm (though we won’t judge if you can’t wait!).

Read More – Do Pumpkins Ripen Off The Vine If You Harvest Them Early?

9. Pumpkin Dog Treats

Delicious homemade dog cookies made with peanut butter and pumpkin.

Remember your four-legged friends! Pumpkin is great for dogs – it’s packed with fiber and nutrients that can aid digestion and make for a healthy treat. These homemade dog biscuits let you control what goes into your pup’s snacks, avoiding unnecessary additives or preservatives. Plus, most dogs go crazy for pumpkin’s sweet, earthy taste. It’s a win-win for everyone. You use your leftover pumpkin, and your furry friend gets a unique, homemade treat!

Ingredients

  • 1/2 cup pumpkin puree
  • 2 1/2 cups whole wheat flour
  • Two eggs
  • 1/2 teaspoon cinnamon
  • 1/2 cup peanut butter (xylitol-free)
  • Water as needed

Instructions

  1. Preheat Oven: Preheat your oven to around 350°F and put parchment paper on your favorite cookie sheet.
  2. Combine Dry Ingredients: Combine flour and cinnamon in a large bowl.
  3. Mix Wet Ingredients: Get another bowl. Mix the pumpkin puree, eggs, and peanut butter until well combined.
  4. Combine: Gradually stir the wet ingredients into the dry ingredients. The dough should come together and be pliable but not sticky—add water a little at a time if needed.
  5. Roll Out Dough: Roll the pumpkin dough on a floured breadboard to about 1/4 or 1/2 inch thickness.
  6. Cut Out Treats: Here’s the fun part—use cookie cutters (bone-shaped if you want to be thematic!) to cut out the treats.
  7. Bake: Place them on your prepared baking sheet for about 20 to 25 minutes or until the edges turn golden brown.
  8. Cool: Let them cool completely before serving to your eager taste tester!

Do you have leftover dog treats? Store in an airtight container. If your pup doesn’t devour them all immediately, they’ll keep for about a week.

10. Pumpkin Compost

Throwing three overly ripe pumpkins into the compost bin.

Turn your Halloween decorations into garden gold! Composting your leftover pumpkin is an eco-friendly way to give back to your garden. Pumpkins are 90% water and break down quickly. They add precious nutrients and organic matter to your compost pile. As they decompose, they help create rich, fertile soil that your future plants will love.

Ingredients

  • Leftover pumpkin
  • Existing compost pile or bin
  • Brown materials (dry leaves, straw, or cardboard)
  • Green materials (grass clippings, vegetable scraps)

Instructions

  1. Break Up Pumpkin: Start by breaking up your pumpkin into smaller pieces. Smaller pieces decompose way faster than large chunks.
  2. Remove Decorations: Remove any candle wax, paint, or non-organic decorations if you use them.
  3. Dig a Hole: Find a spot in your compost pile and dig a little hole.
  4. Add Pumpkin Pieces: Toss in your pieces and cover them with brown and green materials.
  5. Layer Materials: If you still need to get a compost pile, this is a great time to start one! Just layer your pumpkin pieces with dried leaves and other kitchen scraps in a corner of your yard or a compost bin.
  6. Sprinkle Water: Give everything a good sprinkle of water. Think of it like a damp sponge, not soaking wet.

Now comes the easy part. Just let nature do its thing! Over many months, your pumpkin will have transformed into rich, dark compost perfect for next spring’s garden.

Read More – How Many Pumpkins Should Grow Per Plant For The Best Yield?

Conclusion

There you have it – ten tantalizing ways to turn your leftover pumpkins into autumn gold! We shared our favorites, including hearty pumpkin soups and heavenly treats (for you and your furry friends). These yummy ideas prove that pumpkins are far more than Halloween decorations. They’re versatile, nutritious, and downright delicious.

What about you?

  • Do you have a patch of leftover pumpkins waiting for their moment to shine?
  • What’s your go-to recipe for using up those orange beauties?
  • Have you ever tried composting your pumpkins, or do you prefer to eat every last gourd?
  • Which of these DIY pumpkin recipe ideas are you most excited to try?
  • Do you have any unique pumpkin recipes or uses that we missed?

Thanks again for reading.

Have a great day!

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