Try to have some fun with it, and don’t worry if it ends up not quite like the perfect pie. Pumpkin pie, especially when made with fresh fruit, is a wonderful flavor.

One thing many people love to make is pumpkin pie. But it’s not always necessary to make the whole thing.

If you can’t make enough pumpkin pie to satisfy your inner child, fear not. You can use the extra pie filling to make other great holiday treats.

When you make a pumpkin pie it is common to have extra pumpkin pie filling leftover. It’s good to know how much you need to make your pie filling.

There are plenty of ways to use pumpkin pie filling in cooking and baking. Use it as a sweet topping on cookies, ice cream or cake.

1. Bake Mini Pies

Making a mini pumpkin pie or two isn’t all that tough. You don’t need too much of either to make a mini pie possible!

You’ll have to cut out the center of the regular pie crust to make the mini pies. Bake them and then put in the extra pumpkin pie filling. This is easier than trying to bake a pie crust with a knife!

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Bake at the temperature specified in the recipe for the large pie, however, keep in mind that mini pumpkin pies will bake faster than a large pie. When the filling is still jiggly in the center, you know the pie is done!

2. Make Pumpkin Custard

A quick and easy way to use extra pumpkin pie filling is to make a pumpkin pudding or hot custard. Put the extra filling into individual sized ramekins. Bake them in a 350 degree F oven for about 20-30 minutes. The result?

Once the custard is cooked, gently spoon it onto your favorite pie pan. Let it cool slightly before serving with whipped cream. Like a pumpkin pie, it is delicious but, unlike the original, doesn’t need the pastry crust.

This is an easy and really delicious way to enjoy the leftover pumpkin pie filling and it will take very little effort.

3. Pumpkin Pie Bars

Make pumpkin pie bars using the extra pumpkin pie filling by first baking a shortbread crust.

This is an old standard but a good one for beginners. It’s easy to make and is fairly quick. Start by combining ½ cup of butter, 1/3 cup of sugar and 1 Tbsp. of vanilla extract.

Beat the butter and sugar together until very light and fluffy. Then add the vanilla and flour and mix on low speed to combine.

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Place the pumpkin pie filling into a greased 10-inch pie dish and cover with the crumbled pie crust. Cut slits in the top crust and place over the filling. Bake for 20 to 25 minutes at 350 degrees, until the edges are golden brown.

You might think that extra ingredients are bad, but you’ll never guess the bar is actually made with real chocolate chips, raisins and dried coconut.

4. Pumpkin Pie Smoothie

You’ve got a pumpkin pie filling left over from Thanksgiving dinner? Instead of wasting it, why not try making your own pumpkin pie smoothie using it?

Once the pie is baked and cooled, it’s time to turn it into delicious, creamy pudding. Combine a cup of your favorite vanilla ice cream with a cup of milk and about a quarter cup of sweetened condensed milk.

This is a delicious and refreshing way to enjoy that pumpkin pie taste in a whole new way. When you’re feeling tired and want something that will perk you up, why not enjoy a glass of this pumpkin spice drink?

5. Pumpkin Pie Cake Pops

Cake pops are a new concept that has caught on fast. These dessert treats are really easy to make and taste great. You’ll find cake pops on party tables everywhere this summer!

Making pumpkin pie cake pops are a fantastic way to use that extra pumpkin pie filling that you have on hand. But, be careful – pumpkin pie filling contains lots of sugar!

Bake the pie shell completely and then let it cool. Once the shell has cooled, mix together the pie filling and graham cracker crumbs.

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The process of making sure that the cookie dough is ready to bake involves adding enough flour to make the batter stiff. The goal is to be able to roll it into a ball.

It is now common to see candy makers add a chocolate coating to a traditional sugar cookie. This process, known as candy molding, helps keep the sugar cookie soft and easy to handle while protecting the inside from getting too soggy.

What is Pumpkin Spice?

Pumpkin spice is such a popular flavor that it’s hard to imagine what it is really made of. Sure, it’s got those warm spices like cinnamon, ginger and nutmeg. But what does it taste like?

The first ingredient of course is pumpkin! Pumpkin puree is the basis of most pumpkin spice and pumpkin flavored recipes. Pumpkin puree is usually made using small, sugar pumpkins which are more tender than their larger counterparts.

Sugar pumpkins are grown especially for baking and once they are peeled and de-seeded, and roasted, they are ready to puree and use in any recipe.

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Pumpkin pie spice, the blend of spices that goes into that perfect pumpkin pie, is the best tasting and smells the best.

These spices are in almost every pumpkin recipe and while some recipes ask for pre-blended “pumpkin spice” as an ingredient, others will require you to make your own mix.

How to Make Pumpkin Pie Filling

Making filling for pumpkin pie is one of the easiest recipes out there. No matter what recipe you use to make your pumpkin pie filling, you will basically just be mixing all the ingredients together and then pouring the filling into a prebaked pie shell.

Pumpkin pie filling is easy to make, even for those who aren’t the most talented cook in the kitchen. All you need is a can of pumpkin, some milk, eggs, spices and a few other ingredients and you’re done! 

Can You Free Leftover Pumpkin Puree?

Yes! You should definitely use a kitchen scale (I prefer digital ones) to measure 15 ounces of pumpkin puree at a time, then seal it into a Ziploc bag.

This is the same amount as in a single can of pumpkin puree. The pumpkin puree will keep in the freezer for up to a year. Just thaw it in the fridge the night before you use it.

What is the Difference Between Pumpkin Puree and Pumpkin Pie Filling?

Sometimes you will see these terms and think they are interchangeable but they really are quite different. Puree is the correct word for pumpkin (or squash) that has been cooked until soft. Mashed pumpkin, on the other hand, is mashed pumpkin.

When you think of pumpkin pie, you probably don’t think of pumpkin filling. But that’s because most pumpkin pie recipes call for pie crust – not filling – and pumpkin isn’t very tasty without it.

Think of it as the actual pie filling! It’s already seasoned and ready to go.

How to Use Pumpkin Pie Filling in Recipes That Call For Pumpkin Puree

This one is easy – just omit the spices in the recipe!

If the recipe calls for cinnamon, ginger, nutmeg, or cloves, just use the basics like flour, sugar, and eggs.

Pumpkin pie filling is pumpkin purée (canned) with added spices and other seasonings.

Easy Mini Crustless Pumpkin Pie Recipe

Who needs crust when you can enjoy the best part of the pie in your own single-serving dessert? These mini pumpkin pies are perfect to serve any time you want to satisfy your pumpkin pie craving.

Instead of making a pie crust, you can make delicious, individual pies using a special kind of dough.

There is so much more to Thanksgiving than a traditional turkey, gravy and cranberry sauce dinner. These gluten free pumpkin pies with the warm spices of cinnamon and ginger offer a creamy custard filled with the sweet pumpkin filling of your choice.

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I guarantee that these are going to be a hit with your friends and family. In fact, I don’t know anyone that hasn’t loved a mini pie before. It’s always more fun to eat your own single-serving dessert.

A Different Gluten Free Thanksgiving Dessert

My birthday usually falls on or within a day or two of Thanksgiving, so my candles go in the pumpkin pie. Apple pie is not the best support system for birthday candles, but a Thanksgiving pie is pretty cool.

I did not like pumpkin pie and really just wanted an ice cream cake. Heck, I might have preferred my candles to go in the Corn Pudding! Sometime later in life, I actually started liking it. But when I went gluten free, I didn’t know what to do.

I had a bit of a challenge with my gluten-free pie crust. I couldn’t quite get the right consistency so instead of baking them in pie plates I decided to pour the dough into ramekins to bake. They turned out beautifully!

How does Martha Stewart make pumpkin pie?

The first time I made a homemade pumpkin pie was the year that I bought my own pie maker. It took a little practice, but now my pies are so delicious that not only do my kids ask for them every year, my friends’ kids want a slice, too.

She might have done this with the intention of creating a hint of molasses flavor. However, it might be the perfect amount of spices.

Cake batter is made with a combination of eggs, sugar, butter and whatever else strikes your fancy. It is not the egg-sugar-butter-water combo, but the fact that it is whisked together in a bowl.

As far as I can tell, this is a complete recipe with an ingredient list of just 1 – full can of pumpkin, 1 – full can of evaporated milk. But I suspect that there is a bit of a difference between a “full can” and an “exact measurement”.

But I have done it this way for years and never had a problem. Back in the day, I followed Martha’s crust recipe, as well.

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