Luscious Uses for Cooked Pumpkin

There’s almost always some pumpkin left over after you’ve made the pie. Here are some great ideas for keeping that mineral and vitamin-rich antioxidant goodness from going to waste.

Creamy texture, earthy taste, and good nutrition that you and your kids will love! Creative ways to use up that pumpkin:

1. Add 1/2 cup cooked or canned pumpkin to the cooking water for rice, millet, or quinoa.

2. Add some cooked or canned pumpkin to white sauces: they will turn a beautiful color.

3. The flavor and nutrition of soups, stews, broths, and pasta sauces will all benefit from adding 1/2 cup or more pumpkin.

4. Combine pumpkin with any or all of the following for a super sandwich spread or icing for muffins, toast, bread, cakes, or fruit breads. (Use more cream cheese to stiffen if you’re making icing rather than sandwich spread): cream cheese; maple syrup , honey or brown sugar; applesauce; allspice, cinnamon, clove, nutmeg, ginger.

5. Pumpkin may also be mixed with any of the following to make great open-faced sandwiches: grated cheese; mashed cooked beans; chopped dried figs, raisins, cherries, or cranberries; chopped nuts; toasted pumpkin seeds or sunflower seeds.

By Cait Johnson, Assistant producer, Care2 Healthy Living Channels.

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Penny B.
.3 years ago

Thanks for the recipe.

Michele Wilkinson

Thank you

Penny B.
.3 years ago

Thanks for the recipe.

Elisabeth T.
Elisabeth T.3 years ago

Great ideas, thank you..

Danuta Watola
Danuta Watola3 years ago

Thank you for the article

Valentina R.
Valentina R.3 years ago


Kamryn M.
Kay M.3 years ago

and it didn't even take 6 pages to post this. thanks for the info.

Michelle K.
Michelle Krogman4 years ago


Martha Ramirez
Martha R4 years ago

I love pumkin. Do you have some pumkin cake recipe?

Ida J.
Ida J.4 years ago