I’m willing to bet that immediately after Thanksgiving, Google sees the number of searches for “leftover turkey” skyrocket. A comparable search for vegetarians would have to be “leftover pumpkin,” though having half or two-thirds a can of leftover pumpkin after the holidays is certainly not a strictly vegetarian problem. Many recipes call for just a half or a whole cup of pureed pumpkin, but the standard can contains about 1 1/3 cups. I hate to think of all the pumpkin that goes into a storage container, then into the refrigerator, and finally into the garbage after a few days. It’s needless waste since there’s plenty you can do with that pumpkin once everyone’s finished devouring your pumpkin cheesecake. Using Veg Blog Search, I’ve tracked down a wealth of recipes that use less than a can of pumpkin. So before that leftover pumpkin starts to grow a green coat, get up and put it to one of these good uses:
Bake it! Try pumpkin bread, biscuits, cookies, or scones. If you don’t have quite enough pumpkin leftover, don’t open another can; just top off what you have with some applesauce or mashed sweet potato.
Stir a few spoonfuls into a bowl of oatmeal. Add some pumpkin pie spices (cinnamon, nutmeg, ginger, and cloves) and maybe a few raisins, and you’ve got a breakfast that will brighten up your day.
Indulge in pumpkin waffles or pancakes. This recipe is good for either one, but you can also add a couple of tablespoons of pumpkin to your favorite recipe.
Finally, if you’re just plain sick of pumpkin, you can always freeze your leftovers until inspiration strikes. Of course, I’ve got at least a dozen pumpkin recipes right here on this blog that might stimulate your appetite for pumpkin!
What’s your favorite use for leftover pumpkin?
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