If you have some extra canned pumpkin hanging around, try these pumpkin-licious ideas!

It’s Healthy Kitchen Hacks Wednesday – the day we share our favorite time-saving kitchen tricks and cooking shortcuts to help you make healthy and delicious meals.

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Now…onto today’s featured Healthy Kitchen Hack:

How to Use Up Canned Pumpkin (video)

Since I didn’t jump on the pumpkin spice bandwagon back in August (#justno), I’m happily not burned out on all things pumpkin – heck, I’m just getting started.

But often this time of year, I seem to have leftover canned pumpkin because almost every recipe I make doesn’t ever use the entire can – does this happen to anyone else?? (LMK in the comments below.)

5 Ways to Use Up Your Canned Pumpkin Puree @tspbasil #healthykitchenhacks Click To Tweet

So, I figured I compile a list of what to do what that extra pumpkin puree….without baking something entirely new (though you can go ahead and do that too.)

Oatmeal (Chocolate Pumpkin Overnight Oats, anyone?)

Pasta sauce

Chili (swamp in pumpkin for the squash in this chili recipe)

Yogurt (This Pumpkin Pie Greek Yogurt can double as a fruit dip!)

Applesauce (add in some cinnamon)

More ideas:

Batter for pancakes, waffles, muffins —> Check out Serena’s Maple Pecan Pumpkin Waffles
Pizza sauce
Smoothies (add in some peanut butter – yum!)
Savory parfaits —> Mini Cheesy Pumpkin Parfaits

And here’s the nutritional bonus – 1/2 cup of pumpkin puree counts as one serving of veggies – score!

Let me know if there’s an additional way you use leftover pumpkin puree in the comments below.