baking / coffee / dog treats / Fall Baking / Health / healthy / hummus / Pumpkin / Uncategorized / Vegan

Healthy Things You Can Do With Canned Pumpkin

I know I know it’s only August but if you have paid attention stores are putting out their fall items earlier and earlier. I remember last year in July some grocery stores put out Halloween candy it was only July. I will be 100% with you I am all about the fall. Fall everything with fall everything comes with all things pumpkin. As my Dietary needs change I have learned healthier ways to incorporate canned pumpkin (not canned pumpkin pie filling.) 

You can use canned pumpkin for everything… Everything from veggie burgers and smoothies to oatmeal cookies and dog treats, there are plenty of delicious and healthy ways to put those leftover cans of pumpkin to good use! 

Did You Know?:  85 percent of the canned pumpkin you see in the grocery store doesn’t actually contain any pumpkin. Big brands like Libby’s (my favorite brand) actually grow and then can a fruit called Dickinson squash, which is pumpkin’s tan-skinned cousin. The oddest part of all of this is that it’s perfectly legal. Because pumpkins and “golden-fleshed sweet squash” are so closely related, the FDA told food companies that they could market their puree products as “pumpkin,” regardless of how much of the actual fruit winds up in the cans.

While I’m not so happy that Libby’s can have been lying to us all of these years, that doesn’t mean that I’m going to stop buying the stuff. Not only is it a versatile ingredient that has the power to bring the flavor of fall to just about any dish, the imposter squash is still a potent source of vitamin A. Also, many brands process their squash in such as way that retains a good deal of the fiber ( I give Libby’s canned pumpkin to my dogs.) The only downside of stocking up on pumpkin during foliage season? Trying to figure out what to do with all the half-used and leftover cans that will undoubtedly accumulate by the season’s end.

And that’s where I come in. To help ensure none of your delicious pumpkin goes to waste, I’ve rounded up some of the most delicious and creative ways to use up your pumpkin leftovers. Whether you find yourself with a leftover tablespoon or an entire can of puree, here are some of the best ways to use it up.

With some of Ideas I will be mentioning today I Included recipes so if you want to make some of this stuff for yourself you can.

Blend Up a Smoothie

The easiest way to sneak some added nutrition into a busy lifestyle and use up some leftover pumpkin? Blend up a protein-filled weight loss smoothie. You’ll need about ¼ cup pumpkin puree to get a full flavor, but if you’re a bit short, don’t sweat it. Your drink is still bound to be a tasty one. Here’s our go-to blend:


1 scoop plant-based vanilla protein powder¼ cup frozen banana½ cup frozen pineapple½ cup frozen peach slices¼ cup pumpkin puree¼ cup unsweetened almond milk½ tsp. ground cinnamon¼ tsp. pumpkin pie spice5 ice cubes


Place everything into a blender and let ‘er rip.


Make a Pot of Chili

After making a nutritious smoothie It’s time to think about lunch or dinner. If you have leftover pumpkin puree here is how to use it up, I decided to jump into the fall festivities (early) with both feet by making my first chili of the season. Even though the delicious pumpkin chili I made calls for a full 15-ounce can of puree, I just used whatever I had left in the can—and the flavor was still fantastic! If you have at least a half-cup left over, it’s totally worth giving it a shot, too.

I used Vegan meat for this recipe as I don’t consume meat. With vegan meat, you want to double the amount as Vegan meat tends to shrink.

Jazz Up Mac & Cheese

If 80 percent of your kids’ (or your picky spouse’s) “Diet” consists of mac and cheese, this vitamin A-infused version is the answer you’ve been searching for. The pumpkin-y recipe below is a great way to sneak nutrition into an otherwise indulgent dish—which should always be the goal when cooking up treats. Best of all, since there are no visible veggies, they’ll never be the wiser.


15 oz. can pumpkin puree
2 tsp. minced garlic
½ tsp. salt
2 tbsp. olive oil
1 cup milk of choice
1 cup American or cheddar cheese, shredded
Noodles of choice


Combine all ingredients in a medium pot and bring to a boil. Lower the heat, and stir until the ingredients are fully melted. While the sauce is cooking, boil your noodle of choice. After you’ve drained the water from the pasta, transfer it to a bowl, and cover it with the desired amount of sauce. If you prefer a thicker sauce, allow it to fully cool, and store in the fridge overnight before reheating and using it was a pasta topper.

Here Is a vegan version of pumpkin mac & Cheese Click Here

And if pumpkin Mac & Cheese isn’t your thing here is a recipe for vegan pumpkin cheese sauce Vegan Pumpkin Cheese Sauce

Create Pumpkin Coffee Creamer

They may come in drool-worthy seasonal flavors like pumpkin spice and peppermint mocha, but most coffee creamers are filled with gross things like titanium dioxide (an ultraviolet radiation blocker that doubles as a whitening agent) and hydrogenated oil, which has been shown to increase cholesterol and diminish memory. Seasonal drinks you get from coffee shops may not have quite as many chemicals but they’re overflowing with excess calories and sugar. That said, the best way to transform your plain ol’ coffee into something more autumnal, is with a homemade creamer, which just so happens to be a great way to use some leftover canned pumpkin. Here’s how to make a batch:


1 ½ cups of heavy cream, divided
¼ tsp. of ground cinnamon
¼ tsp. of allspice
4 tbsp. pure pumpkin
14-ounces sweetened condensed milk


Combine a ½ cup of heavy cream with the spices and pumpkin in a saucepan and simmer over a low flame for 15 to 20 minutes. Next, remove the pan from the heat and allow it to cool completely. Then, whisk in a cup of heavy cream and condensed milk and store the mixture in a mason jar. It will keep in the fridge for up to a week.

Here is a recipe for a “healthier” vegan pumpkin coffee creamer PCC

Craft a Pumpkin Chai Tea Latte

If you’re feeling extra fancy—or if you just prefer tea to coffee, you can use your leftover pumpkin to add some fall flavor to a chai latte. The base of our go-to recipe is black tea, which has been shown to improve cardiovascular function by improving blood flow and blood vessel dilation.


¼ cup of pumpkin puree
1 cup milk alternative
1 bag of black tea

(one of the most powerful weight loss teas on the planet)

3 tbsp. maple syrup
1 tsp. cinnamon
¼ tsp. nutmeg
⅛ tsp. ginger


In microwave safe cup, warm all of the ingredients, except for the tea bag. Next, add the tea bag to hot water and allow it to steep for a few minutes until the desired flavor is achieved. Combine the warmed milk mixture with the tea, mix well and top with a sprinkle of cinnamon.

Cook Up Some Pumpkin Butter

Pumpkin butter is a sweet, versatile condiment made from pumpkin puree that can be used to dress up everything from pancakes and pudding to oatmeal and grilled cheese. (Make it with goat cheese and Ezekiel cinnamon raisin bread. It’s really good!) While making a batch does require a can or two of puree depending on how much you want to make, it’s still a great way to use up all those cans you stocked up on the second you spotted the first orange leaf of the season. Here is the recipe i use when i make my pumpkin butter. I, however, have switched some things up over time but here is the base recipe Pumpkin Butter

Try Pumpkin Hummus

If you and your family plow through a batch of hummus each week, consider mixing things up a bit by making one that’s infused with fall’s favorite bright orange gourd. You can simply add whatever leftover pumpkin you have in your possession to your favorite recipe or you can give our go-to blend below a try. No matter what you decide, though, you can rest assured that your dip will be packed with satiating protein, fiber, and healthy fats.


1 cup pumpkin puree
15-ounces cannellini or garbanzo beans, rinsed and drained
2 tbsp. tahini
Juice from half of a large lemon
1 tbsp. extra-virgin olive oil
2 garlic cloves, minced
1 tsp. cumin
½ tsp. smoked paprika
Salt, to taste


Put all of the ingredients into a food processor and blend until smooth.



If you’re a dieter with a sweet tooth, might I suggest using your leftover pumpkin to make a batch of better-for-you cookies!? These bad boys are primarily made from superfoods that can help you lose weight. A series of studies published in the American Journal of Clinical Nutrition found that adding cinnamon to a starchy meal, snack, or sweet (like a cookie!) may help stabilize blood sugar and ward off insulin spikes, keeping you fuller, longer.


2 cups oats
1 cup pumpkin
4 tbsp. granulated sugar or sweetener of choice
3 tbsp. nut butter of choice
2 tsp. cinnamon


Lightly grease a cookie sheet and preheat the oven to 350 degrees. While the oven is warming up, mix all of the ingredients together with a spoon. Form into cookies, plop them on the cookie tray and bake for 12 to 15 minutes.


Sizzle Up Pumpkin Pancakes

The only thing better than fluffy, homemade pancakes on a crisp Saturday morning? A batch of sweet and fragrant pumpkin pancakes. If you have a half-cup of extra puree lying around, consider this a must make recipe for your next family brunch. And for even more yummy a.m. meal ideas.


2 tbsp. coconut flour
½ tbsp. ground cinnamon
½ tsp. baking powder
⅛ tsp. salt
½ cup pumpkin puree
2 large eggs
½ cup fresh egg whites
1 tsp. vanilla extract
2 tbsp. sugar


In a small bowl, mix together the coconut flour, cinnamon, baking powder, and salt. In a separate, medium-sized bowl, whisk together the pumpkin, eggs, egg whites, vanilla extract, and sugar. Next, add the dry ingredients to the wet ingredients and thoroughly combine with a whisk. Heat a griddle or frying pan with cooking spray and cook the batter into pancakes. Each side should cook for about 1 to 2 minutes. Serve immediately and enjoy with pure maple syrup and chopped walnuts or pecans.

Tip: You can always make this vegan I do. I use chia egg replacer and for the egg white, I use Aquafaba (Chickpea water). I just use about 5-6 Tbsps of Aquafaba water for 2 large eggs. And you can always use GF flour if you are GF.


Craft a Fall Veggie Burger

Skip those “meh” frozen patties and make a batch of your own homemade veggie burgers with the help of this pumpkin black bean veggie burger recipe. By combining low-cost yet nutrient-rich ingredients like rolled oats, black beans, and pumpkin puree, you can create a low-cost dinner entrée that you can easily work into your weekly dinner lineup—even long after pumpkin season has passed.

Make Homemade “Nice Cream”

Just because fall isn’t upon us doesn’t mean you have to give up your ice cream habit. However, if you’re trying to ward off weight gain, I suggest making the switch to “nice cream.”  Nice cream, sometimes called banana ice cream, is made by blending frozen fruit into an all-natural ice cream with flavorful mix-ins. Since nice cream has a mild-tasting base, it’s the perfect backdrop for canned pumpkin to showcase it’s sweet and savory flavor profile.


2 medium bananas, sliced and frozen overnight
½ cup pumpkin puree
2.5 tbsp. maple syrup
¾ tsp pumpkin spice


Blend all ingredients in a food processor until well combined. Transfer to a freezer-safe container and allow the mixture to harden for 24 hours before you dig in!

Freeze It

If all else fails, you can always freeze your leftover pumpkin puree in a freezer-safe container or heavy-duty plastic bag. It will last several months and easily thaws in a bowl of cold water.

Make It Into A Doggie Treat

It’s a little-known fact but dogs love pumpkin! Give dogo a fall treat by using your leftover puree stash to make him or her a sweet treat. You can make It into paws and bones these are the molds I use Amazon

This is the type of Peanut Butter I use for my dogs. Yes, it is dogo safe! Dog Safe Peanut Butter

And this is the recipe I follow: Dogo Recipe

I changed a few things Instead of eggs I used chia seed egg If you don’t know how to make chia egg here is a recipe Chia Egg Replacer


Enjoy Some Pumpkin Chia Pudding

Never heard of chia seed pudding before? It’s essentially one of the tastiest (If you like chia seeds)—and easiest—ways to work the fibrous superfood into your daily “Diet”. And better yet, it can be easily adapted to fit nearly any flavor profile, including pumpkin. The basis of every recipe starts by combining ¼ cup of chia seeds and 1 cup of almond or cow’s milk in a bowl or mason jar. From there you can add whichever sweeteners and flavors you enjoy the most. To make pumpkin chia pudding add about ¼ cup canned pumpkin, 1 tablespoon of honey, ½ teaspoon cinnamon and a pinch of nutmeg to the bowl, too. Then, simply mix everything together, cover the bowl or screw on the mason jar lid, and refrigerate the mixture overnight. While you’re sleeping, the recipe liquids expand the seeds, forming a tapioca-like texture—no cooking required!

The one I make Is a Vegan Pumpkin Chia Seed pudding If you want that recipe Click Here

Final Thoughts

I hope you enjoyed today’s post? I know it’s a bit early to start with all things pumpkin but i figured the earlier i start the more pumpkin things i can cover. All the pumpkin related posts that will be coming over the weeks are “Diet” friendly, healthy or “healthier” and will almost never expand your waistline. If you have any questions about today’s post or any question in general please don’t hesitate in reaching out and i will be more than happy to answer any questions you may have.

Thank You!

I do hope you stick around as I put out different types of content I try to post educational, Informative things that everyone can learn from. I am learning what people like to read and what people don’t. The one thing you will get from me Is honesty. If I post something It’s because I believe In It no matter If It’s a beauty review, recipe post, or just me posting a random post.

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Hello, my name Is Amanda and I'm the woman behind AmandaExplainsIt. I'm a Free Spirit, coffee sipping blogger and I embrace all of the messy parts of life.I'm a mommy of two precious doggies and an advocate for food allergies, animals, and nutrition In real life. I've always loved writing and writing a blog fulfills that. I'm all about spirituality and going with the flow of things. I'm new to the beauty world and I'm excited to share what I learn along the way. Come back often because I post often and I post things related to but not limited to Beauty Reviews, Product Reviews, Spirituality, Nutrition and Food Allergies, and Gluten-Free Recipes. If you like what you read let's be friends. ~XOXO A.


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