TRB TO THE RESCUE: Pumpkin Pie Leftovers?

Posted by & filed under cinnamon, cloves, fall, ginger, leftovers, pie, pumpkin, TRB to the Rescue.


Dear TRB,


I love making pumpkin pie when fall rolls around, but I always have too much filling for one pie crust, but not enough for two. What gives? Is there any way to use the leftover filling? I really don’t like wasting it.

Sincerely,
Waste Not, Want Not

Well, Waste Not, Want Not, you bring up a very good question, which is sure to be quite timely for other pumpkin pie fans out there. TRB very recently had this dilemma, and ended up getting rid of the leftover filling – not really the best answer.

So, in a quest for the perfect solution, TRB trolled around online – conducting a very “scientific” Google search for “leftover pumpkin pie filling.” (Truly revolutionary, huh?) Well, Waste Not, Want Not, you are definitely not alone. You’d figure someone would’ve just adjusted the pumpkin pie recipe by now, but alas, it seems there are many alternative uses for this filling – after all, who wants that scrumptious pumpkin, cinnamon, ginger and clove mixture to go to waste??

Here are some of TRB‘s favorite potential uses of the leftover filling:
  • Pumpkin Pie Bread Pudding: Break up several pieces of your favorite bread into a baking dish. (TRB bets Challah would work quite nicely!) Then, pour the leftover pumpkin pie over top. Sprinkle with some Turbinado sugar and bake for 45-50 minutes (like you would your favorite bread pudding). Voila!
  • Pumpkin Pudding: Pour leftover batter into ramekins and bake it on the same setting and time as you would the pie. Top with some whipped cream and cinnamon. Yummy! (If you prefer, you can take a kitchen torch to the top and caramelize for a creme brulee-like effect).
  • Pumpkin Muffins (pictured above): Using the leftover filling, add 1/4 cup brown sugar, 1 cup flour, 1 tbsp baking powder and 1/2 cup milk. Pour batter into muffin tins and bake at 350 degrees for 20-25 minutes. (Thanks to HomeSchoolBlogger for this tip).
And, when all else fails, you can freeze the leftovers in an airtight container and save for next time – hey, maybe you’ll have enough for two pies then!

Now, the real question is: Which one of these suggestions will you try first?

Happy Baking!

Did you find this tip helpful? Post a comment.

12 Responses to “TRB TO THE RESCUE: Pumpkin Pie Leftovers?”

  1. Biker-Baker

    Ok… I just put 2 dozen pumpkin pie muffins in the oven. We will see how they turn out. I used whole wheat flour in stead of white flour, and the left over filling was made from scratch instead of a can. I will post my results.

    Reply
  2. Biker-Baker

    It’s official… these muffins are FANTASTIC!!!

    I added 4 pecan halves to the top of each muffin, which made them even better!

    Thanks for the recipe.

    Reply
  3. Chelsea Schillace

    I really would like to make the muffins, the only problem is the measuring. It doesn’t specify how much of the filling to additional ingredients to use. Don’t want to waste it. :/

    Reply
  4. Anonymous

    I was wondering the same thing. How are we supposed to make muffins without complete measurements?

    Reply
  5. The Rescue Baker

    Apologies for the delayed response. My blog has relocated to http://www.therescuebaker.com, so please change your bookmarks.

    As for the measurements question, mix up pumpkin pie filling according to the recipe on a can of Libby’s canned Pumpkin puree. Fill a 9″ pie crust. You will have approx. 3/4 cup of the filling left. That is what you use to make the muffins. Hope that is helpful.

    Reply
  6. ip address

    I don’t have muffin tins, so I used the muffin recipe to make a small bread, adding leftover cheesecake batter to the top. Turned out great! My pumpkin pie filling was made from scratch and a little runny, so I also used it to make French toast. Just dipped both sides of bread in the filling and cooked on buttered heated pan. It made a tasty sandwich with bacon filing :)

    Reply

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