Ways to Use Leftover Pumpkins

Have way too many pumpkins? Don’t let them go to waste. Let’s explore some fun and creative ways to use leftover pumpkins. There are so many recipes you can make with them, such as Cheesecake pumpkin bread ring and pumpkin seed pesto which Tasty recommends. These recipes are easy to prepare and require only simple ingredients.

RELATED: How to Carve Your Pumpkin Easily

Here are some other dessert and cake recipes you might want to try: Pumpkin Fudge Recipe, Chewy Pumpkin Snickerdoodles, Soft Pumpkin Cinnamon Rolls. All of them are absolutely worth making. Aside from recipes, Tasty recommends turning your leftover pumpkin into a pumpkin keg, which is great for parties.

What to Do With Leftover Pumpkin

Cheesecake Pumpkin Bread Ring

Step 1:

Start by cutting the top part of the pumpkin, then removing the seeds and everything inside. Separate the seeds and rinse well.

Step 2:

Cut the pumpkin into quarters, then place them on a baking sheet lined with parchment paper. Brush the pumpkin flesh with olive oil, then season with salt and pepper. Bake at 375F for 1 hour and 15 minutes.

Step 3:

Add the flesh of the roasted pumpkin to a food processor and blend until smooth.

Step 4:

In a bowl, add 8 oz cream cheese, 1 teaspoon of lemon juice, 1 teaspoon of vanilla, and 4 tablespoons of maple syrup. Stir until smooth.

Step 5:

In a different bowl, sift 2 1/2 cups of flour, then add 1 cup of brown sugar, 1 teaspoon of cinnamon, 1/8 teaspoon of allspice, 1/4 teaspoon of nutmeg, 1/4 teaspoon of ginger, 1/8 teaspoon of ground cloves, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. mix until well combined.

Step 6:

Get a large mixing bowl and add 16 oz of pumpkin puree, 3/4 cup of vegetable oil, 1/4 cup of water, and 2 teaspoons of vanilla. Gradually add to the flour mixture, mixing after every addition.

Step 7:

Transfer half of the mixture to a bundt pan, then dollop the cream cheese mixture on top. Add the remaining mixture.

Step 8:

Bake at 350F for 45 minutes. Once done baking, place the cake with the pan on a cooling rack then let it rest for 15 minutes before slicing and serving.

Pumpkin Seed Pesto

Step 1:

Line a different pan with parchment paper, then add the cleaned pumpkin seeds. Drizzle olive oil, then season with salt and pepper. Mix well. Bake at 375F for 20 minutes, stirring halfway.

Step 2:

In a food processor, add 2 cups of arugula, 2 cups of basil, 1/3 cup of roasted pumpkin seeds, 1 clove of garlic, 1/3 cup of olive oil, 1 tablespoon of olive oil, 2 tablespoons of water, and 1/2 teaspoon of salt. Process until smooth. You have pumpkin seed pesto.

Pumpkin Keg

Instructions:

Cut the top part of the pumpkin and remove everything inside. Take a spigot and place it on the middle part of the pumpkin, then trace the diameter. Cut the circle, then place the spigot. Lock it in place. Pour your juice and you have a pumpkin keg.

Ways to Use Leftover Pumpkin