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Discussion Starter · #1 ·
I made a pumpkin pie this morning have leftover filling, what can I do with it?
 

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We are overseas and they don't have this product. I am craving it soooo bad. I dream about eating pumpkin pie filling from a can with a spoon.
 

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Make a small pie?
 

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Is it just 'pumpkin puree' or 'pumpkin pie filling' with all the spices and such added in? And about how much do you have left over...<br><br><br>
I have several recipes, depending...<br><br>
Usually I just make a small 'tartlet' with left over, if it's already got spices and such added in from the pie making, and it just won't fit into the pie tin!<br><br>
If it's some 'solid puree', I sometimes make a shake or a tiny bit of 'pumpkin butter' for spreading on toast...
 

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Discussion Starter · #6 ·
I didn't wait for an answer and just made something up. Hope its good!<br><br>
I added flour until it looked right and put it in muffin cups. I had enough for 11 muffins. Half of which I covered with a chocolate pecan oatmeal topping that will crisp up upon baking.<br><br>
I had also accidently opened a can of condensed milk instead of evap milk so I found a recipe online to add shredded coconut and vanilla to make drop cookies. And since everything is better with cocoa, I added some cocoa powder as well.<br><br>
Right now all the pumpkin things are in the oven and once those are done I can add in the coconut cookies.
 

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Discussion Starter · #7 ·
<div style="margin:20px;margin-top:5px;">
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<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>PumpkinSeeds</strong> <a href="/community/forum/post/6454924"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">What brand is it? Give me details!</div>
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I'm not sure. It looked just like the regular canned pumpkin, I guess I didn't look closely.
 

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Discussion Starter · #8 ·
<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>xenabyte</strong> <a href="/community/forum/post/6455018"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Is it just 'pumpkin puree' or 'pumpkin pie filling' with all the spices and such added in? And about how much do you have left over...<br></div>
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it was filling.<br><br>
I'd love your recipes for puree though as I have some of that too.
 

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*giggles*<br><br>
I hope the muffins turn out well!<br>
How creative!
 

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<b>Pumpkin Butter</b><br><br>
1 15oz can solid pack pumpkin (not pie filling)<br>
1/2 cup apple cider or juice<br>
1/2 cup sugar (I love the depth Rapadura gives)<br>
1/2 tsp ground cinnamon<br>
1/2 tsp ground nutmeg<br>
1/4 tsp ground cloves<br>
pinch sea salt<br><br>
In a saucepan, stir all ingredients and bring to a boil. Lower heat, simmer gently and allow to cook down until it's a dark color and 'thick' like apple butter. It's GREAT on toast or biscuits!<br><br>
This next cookie recipe is good for using up a 'bit' of pumpkin puree:<br><br><b>Left Over Pumpkin, Cookies</b><br><br>
1/2 cup pumpkin puree (mashed, cooked from a fresh one, or canned)<br>
1/3 cup flour (preferably organic, all purpose)<br>
3 TBS sugar (Again, I love Rapadura)<br>
1/2 tsp ground cinnamon<br>
1/4 tsp baking powder<br>
1/8 tsp baking soda<br>
1/8 tsp sea salt<br>
2 TBS golden raisins (The golden ones taste better with pumpkin)<br>
1 tbs egg substitute or 1 egg<br>
1 tsp vege oil (I like grapeseed)<br>
1 tbs chopped pecans or walnuts (optional)<br><br>
Combine dry ingredients. Combine pumpkin and raisins and egg/oil. Combine dry and wet ingredients, mixing until it's just moistened. Make two 3" in diameter circles with the batter on a baking sheet that is lightly greased. Sprinkle with the nuts. Bake at 375 deg. F for about 17 minutes or the cookies spring back when lightly touched.<br><br><br>
I have another 'large cookie' batch recipe, but kids are running amuck. I'll post it later if you want another cookie recipe!
 

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I just pour it into little dishes and bake w/ the pie. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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I LOVE pumpkin ravioli. Just buy some of the wonton wrappers and put the filling in and another wrapper on top to make a ravioli. Then cook. It's really good with something like a vodka sauce (the sauce that looks pink).
 

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The last time I made a pumpkin pie I heated up the extra filling on the stove with a little cream stirred in, then served it still warm to the kids as pumpkin pudding. They ate it all up with no complaints.
 

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I was going to suggest pumpkin pudding as well. I bake the extra filling with no crust and it makes a great pudding!!!
 

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You can make cakes with it by just adding it to a regular white or yellow cake recipe. If it is JUST the puree you can add it to a spice cake recipe. This is the replacement for the oil and eggs. I got that tip from weight watchers. It was a lifesaver for me a few times when I really wanted something sort of sweet. You can also do cookies with it. I usually add cinnamon chips to that though. It gives it some flair.
 
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