When fall hits, I have to admit that I go a little overboard with the pumpkin desserts.
And after a few weeks of baking, I often find myself wondering what to do with leftover pumpkin pie filling.
After all, most recipes you see specifically call for pumpkin puree, not pumpkin pie filling! So, what’s a baker to do?
Well, it seems I’m not the only one wondering because I managed to find some sensational recipes to use up any leftover filling you have.
Or, you might like them so much, you’ll open a new can just to try them out!
This list will definitely speak to my pumpkin spice latte sisters and fellow fall-loving flannel wearers.
Let’s jump right in!
These are some of my favorite desserts to make! They’re so fast, need only a handful of ingredients, and can be made with all kinds of fillings.
Since you’ll use leftover pie filling, they can be ready in a matter of minutes.
That said, if you’re using homemade pumpkin pie filling, which can be a little thinner in consistency, you might want to pre-bake the base for 10 minutes.
If you’ve never made magic three-layer custard cake before, I highly recommend you head to the kitchen ASAP. It’s always such a delight when it comes out!
Once you’ve seen the magic, it’s time to try this incredible pumpkin version.
It needs just five ingredients, including pumpkin pie filling and a box of spiced cake mix.
After almost an hour in the oven, you’ll be left with a lovely light sponge on top and a heavenly custard-like base.
I don’t know anybody who will turn down a slice of pumpkin bread. It’s tender, warm, and perfect with an afternoon coffee.
Most recipes call for pumpkin puree, more or less so you can control the level of spice that goes in.
Pumpkin pie filling isn’t overwhelmingly spiced, and you might need to add extra.
But in essence, they’re super similar, and you can always use the filling if you have it.
One thing I’ve noticed when serving pumpkin pie is that most people need a lot of whipped cream on top.
The pumpkin flavors and the overall consistency can be a lot, and it’s nice to cut through that with something creamy and light.
With that in mind, pumpkin cheesecake might just be the best option!
Yes, I’m slightly obsessed with cheesecake, and I think it’s the solution to everything.
With this recipe, you’ll still get all the same great flavors and a wonderful creaminess in the mix that lightens the whole thing up.
Baked donuts are such a fun little breakfast option. They’re cute, sweet, and wonderfully tender.
You’ll need some donut baking molds for this, which are super inexpensive and worth every penny!
Seriously, you’ll want to make everything donut-shaped when you see how adorable these are.
This recipe would also work as a sheet cake if you wanted. But I think the donuts are way better.
Much like the first recipe, these little pies are super easy to make and you can use all sorts of fun fillings depending on your mood.
Obviously, we’re talking about pumpkin today, and the filling here is a quick blend of pumpkin pie filling, brown and white sugar, and a few extra spices.
If you’re feeling adventurous, go ahead and make your own pie dough.
But if you’re in a rush – or just don’t have the patience for it, which I totally get – feel free to use store-bought. I actually like to use puff pastry for an added bit of texture.
This is just what you think it is: wonderfully warm, perfectly seasoned, and delightfully crisp.
Yes, it’s more or less your standard apple crisp just with pumpkin instead! What could be a better substitute?
There is a slight difference in this recipe. You’ll press some of the crisp mixture into your baking dish like you would a pie crust.
The reason (I think) is to make scooping it out a little easier.
Plus, the pumpkin filling won’t set too much on the bottom, which can happen if you don’t have a crust.
I hate to be a broken record, but this recipe is super easy and would work with any number of fun fillings!
The trick to keeping these neat and tidy is to not overfill them, which is a challenge because you’ll want as much flavor as possible!
If you’re gentle with the cookie dough, it will be buttery and tender.
That means you won’t rely on the filling for moisture and can just enjoy the taste.
Can I let you in on a secret? I always have some of those mini-frozen pie crusts in the freezer. They’re great for a rainy day or a quick last-minute dessert.
Throw in some jam, or a simple custard mix, and you’ll have a tasty little treat in no time!
If you just happen to have some pumpkin pie filling leftover, what better way to use it up than in these little babies?
This one is for those true pumpkin spice lovers who just can’t get enough!
It’s creamy, dreamy, and to die for. Seriously, you’ll want to make these every day when you see how good they are.
Use vanilla ice cream to get the most out of the pumpkin flavor, or try using salted caramel for an added boost of sweetness.
If you’re looking for a lazy Sunday morning activity that the kids can help with, then this recipe is for you!
The filling is a quick mix of pumpkin pie filling, egg yolk, and added pumpkin pie spice for a boost of spice (which is optional).
Again, try not to overfill these little treats, or you’ll have a (tasty) mess on your hands.
When you’re done, you’ll be left with a tray full of battery, tender croissant-like pastries filled with heavenly pumpkin pie filling.
These are more like whoopie pies if you ask me. You’ll need ginger nut biscuits for a lovely crunch and subtle spice.
Line the cookies on a tray, topside down, and place a marshmallow on each. Broil them until they turn golden and gooey.
Of course, you can also make these over a fire. Just be careful when spreading the pumpkin pie filling over the cookies.
I couldn’t get through a whole list of pumpkin pie filling recipes without including at least one pumpkin pie!
Even if you have leftover filling, there’s nothing saying you can’t just make another pie.
I love that this recipe uses evaporated milk for the ultimate creamy finish and slight caramel notes.
This fudge recipe is the perfect middle ground if you’re a pumpkin spice lover but don’t always want pie or pumpkin bread.
It’ll take about a half-hour to throw together, and then you’ll have velvety, spiced fudge to snack on for as long as your willpower holds out.
White chocolate gives this such a creamy sweetness, but it’s not too sweet, using evaporated milk instead of the sweeter condensed milk.
If you’ve ever made this kind of cake before, you’ll know it can be tricky.
You’ll have to work pretty fast when it comes out of the oven if you want to get it rolled.
Even then, it can still crack.
Be sure to use a damp towel that’s been dusted with powdered sugar to roll the cake, and don’t let it cool completely.
After about 20 minutes, very gently unroll and fill. Then, roll it right back up and let it set.
As much as I love chips and salsa, or a good spinach and artichoke dip, I’m naturally more drawn to the sweet end of the table.
And there’s nothing better than a big bowl of sweet dip, just like this spiced pumpkin concoction.
Usually, you’d expect this to be an almost cheesecake-like filling using cream cheese as a base.
Instead, it’s a little lighter, using Greek yogurt and Cool Whip.
I almost always make banana pancakes when I have the time, but I’ve been craving these ever since I first tried them out.
Not only are they beautifully spiced, but they’re also super light and fluffy, thanks to the whipped egg whites that get gently mixed in at the end.
I suggest you make extra here and freeze them down for later because when the craving hits, it’s a doozy!
When I’m not daydreaming about pumpkin pie pancakes, I’m absolutely thinking about this fantastic French toast recipe!
For the custard, you’ll blend eggs, milk, pumpkin pie filling, vanilla, and salt.
When it’s smooth, be sure to really soak your bread, so it gets as much flavor as possible.
I like to use brioche for my French toast, especially for this recipe because it’s even sweeter with the pumpkin filling.
That said, a nice thick slice of white bread or cinnamon raisin loaf would be amazing.
I’m a big believer in pumpkin and chocolate, but it has to be done right. Too much of one ruins the other, so it’s a pretty fine line.
This recipe is right on the money, and OMG is it fudgy!
The good news is that you’ll need just one base for these, which gets split in two and flavored with cocoa and pumpkin, respectively.
You can also add your extras here, like chocolate chips and chopped nuts.
Then it’s just a matter of layering the two batters and giving them a gentle swirl.
This is my go-to dessert for the holidays.
Not only is it the perfect pairing of two of my favorite things – cheesecake and pumpkin spice – but just look at how good it looks!
Don’t worry, you won’t make two desserts here.
Just like the brownies from above, you’ll make one base – the cheesecake base – which gets split in two.
Another option is to double the recipe up and make this more of a cheesecake swirl, which you may not have room for in a graham cracker crust.
But do remember to let it bake for longer if you do!
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