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Make the most of your leftover canned pumpkin with these easy single serving and small batch pumpkin recipes.
These single serving and small batch pumpkin recipes are easy to make with canned pumpkin and perfect for using up leftovers.
Why You’ll Love These Recipes
- Quick and Easy: Each pumpkin recipe comes together fast with simple steps and minimal prep time.
- Simple Ingredients: Easy pumpkin recipes made with a few ingredients.
- Use Up Leftovers: Perfect for using leftover canned pumpkin, with tips included in each recipe.
- Versatile: Enjoy sweet or savory options that can easily be adapted to your taste or dietary needs.
- Scalable: Every recipe is perfectly portioned for one but can be doubled or tripled if needed.
I always seem to have a little leftover pumpkin after opening a can, and I never want it to go to waste. That’s why I created these single serving and small batch pumpkin recipes that use just the right amount.
Each one is simple to make, uses everyday ingredients, and captures the comforting flavors of fall in a perfectly sized portion. Whether you’re baking a small pumpkin pie, a small batch of pumpkin spice coffee creamer, or a small batch of pumpkin sugar cookies, these recipes let you enjoy the season’s best flavors without having too much left over.
Pumpkin Purée Recipes
Pumpkin Pie For One
Small Batch Pumpkin Spice Granola
RELATED: Single Serving Comfort Food Recipes
Mini Pumpkin Dump Cake
Pumpkin Coffee Cake For One
No-Bake Pumpkin Cheesecake For One
Small Batch Pumpkin Bars
Small Batch Pumpkin Cookies
Pumpkin Soup For One
Mini Zucchini Bread
Small Batch Pumpkin Muffins
Small Batch Pumpkin Pie Bars
How To Store Leftover Pumpkin Puree
Refrigerate:
Transfer unused pumpkin puree to an airtight container and label it with the date. It will stay fresh in the refrigerator for 5 to 7 days.
Freeze in Bags:
Spoon puree into small portions, place in labeled zip-top freezer bags, and freeze flat. This makes it easy to break off and thaw just what you need.
Freeze in Ice Cube Trays:
Portion 1 tablespoon of puree into each compartment of an ice cube tray. Once frozen, transfer the cubes to a freezer bag. They’re great for smoothies or recipes.
Storage Tip:
Pumpkin puree keeps its best flavor and texture for up to 3 months in the freezer. Thaw pumpkin puree overnight in the refrigerator or place the sealed bag in a bowl of cold water for quicker thawing.
RELATED: Small Batch Pumpkin Pie Spice Recipe
Frequently Asked Questions
Opened pumpkin puree will stay fresh in the refrigerator for 5 to 7 days when stored in an airtight container.
No. Once opened, always transfer leftover pumpkin to a clean, airtight container before refrigerating or freezing.
It’s not recommended to refreeze thawed pumpkin puree. Refreezing can change the texture and flavor, so only thaw what you plan to use.
Yes. Canned pumpkin puree can replace fresh pumpkin in nearly any recipe without changing the flavor or texture.
Use it in small batch recipes like Pumpkin Pie for One, Small Batch Pumpkin Muffins, Small Batch Pumpkin Spice Granola, or Pumpkin Soup for One to make the most of every spoonful.
Pumpkin puree is 100% cooked pumpkin with no added ingredients, while pumpkin pie filling contains sugar and spices.
If you’ve tried one of our pumpkin recipes, please let me know how you liked it by rating the recipe.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
