Before we get started here’s the quick answer. Move leftover canned pumpkin into a sealed container and keep it in the fridge for up to 4 days. Not enough time? Freeze it in small scoops and it tastes best for about three months. Meanwhile you can stir the extra puree into oatmeal, soup, pasta sauce, smoothies or into yummy muffins.
You opened a can for one recipe and now half of it sits there staring at you. Good news. That orange puree is more useful than you think.
How long does opened canned pumpkin last?
Pumpkin is a low acid food. That means it needs cold storage once you open up the can.
Food Network checked with the USDA and reports that opened low acid canned foods like pumpkin keep for up to 4 days in the fridge. A Libby’s representative told Allrecipes it can last up to one week.
So which one should you trust? When you are unsure about leftover canned pumpkin, pick the shorter time. Four days is the safer bet.
Here is how to check it before you use it.
Smell: A sour or odd smell means toss it.
Look: Mold or a darker colour means toss it.
Feel: A slimy texture or lots of watery liquid is a warning sign.
Unopened cans last much longer. While some recipe sites say a sealed can keeps for 2 to 5 years in the pantry. Personally I would check the can first though. The USDA lists bulging, leaking, rust and deep dents along the seams as signs to throw it out.
An easy tip I like to use In my own kitchen is I label every opened can with the date. It stops the mystery jar problem for good.
Is it safe to keep pumpkin puree in the can?
Yes it’s safe. The USDA says opened canned food can stay in its original can. Flavour lasts longer in a sealed glass or plastic container though.
Spoon the extra into a clean container with a tight lid. Write the date on a piece of tape. Done in 30 seconds.
How do you freeze leftover canned pumpkin puree?
Freezing is the best fix when you know you will not be using the rest anytime soon. Libby’s says frozen pumpkin keeps its best flavour for about 3 months. Some sources say it stays safe for far longer. The taste just slowly fades.
There are 2 easy ways to do it.
The quick way is to scoop the puree into a zip bag. Press out the air and lay the bag flat so it stacks neatly.
The smarter way is like Food Network suggests half cup scoops in a muffin tin or one tablespoon mounds in an ice cube tray. Freeze them until solid. Then pop them out and move them into a freezer bag. Add the date and you are all set! This is one of our personal favourite tricks that we love to use for the winter season.
Portions are the secret here. A single frozen cube is perfect for a smoothie or a bowl of oats. You never thaw more than you need.
What I like to do is freeze our extra puree in a muffin tin every fall. A half cup scoop is just right for a batch of muffins. When we first tested this approach we found it to be such a time saver and used it ever since.
How do you thaw frozen pumpkin?
Move it to the fridge the night before. After doing this numerous times and testing it this is the best way to defrost it. Baking works best when the puree comes to room temperature first so give it an extra hour on the counter.
Don’t panic if it looks watery or split. One of the chef’s we learnt from during our vacations explained how this happens from tiny air bubbles. Stir it well and it smooths right out. Once thawed treat it like fresh leftovers and use it within about 4 days.
What can you make with extra pumpkin puree?
A spoonful or a cup. There is a home for every amount. Here are 12 ideas to get you started.
Sweet ideas
Oatmeal: Stir 2 or 3 spoonfuls into hot oats with cinnamon.
Smoothies: Blend half a cup with banana and milk. Ohio State University Extension shares a pumpkin smoothie that adds orange juice and ice for a bright twist.
Pancakes: Mix a few spoonfuls into your regular batter.
Yogurt bowls: Swirl in puree with honey and crunchy granola.
Coffee or hot chocolate: One tablespoon plus cinnamon makes a cozy homemade latte.
Muffins: Our pumpkin oat muffins use up a generous scoop and freeze well too.
You can also use extra pumpkin in baking to replace some fat. Libby’s says the puree can stand in for eggs, oil or butter in many recipes. It adds moisture and fiber too. Start by swapping about half of the oil so the texture stays familiar.
Savoury ideas
Dinner is the best place for leftover canned pumpkin because it adds body without much work. It melts into sauces and gives a gentle sweetness that balances salt and spice.
Soup: Pumpkin makes a creamy bowl without heavy cream. Try our pumpkin feta soup for something salty and cozy.
Pasta sauce: Stir half a cup into a garlic or tomato sauce.
Mac and cheese: Ohio State University Extension lists pumpkin mac and cheese as an easy way to add veggies to comfort food.
Chili: The puree thickens the pot and softens the heat.
Curry: Stir it into coconut milk and curry paste.
White bean dip: Blend pumpkin with white beans and garlic. Ohio State University Extension also shares a pumpkin and white bean soup built on this same pairing.
One of my favourite hacks is to put a spoonful in tomato pasta sauce. Nobody at my dinner table ever guesses the secret! I use this technique to create some hidden depth in my winter dishes.
Is canned pumpkin good for you?
Yes it is. Ohio State University Extension, citing the USDA nutrient database says a cup has just 80 calories and about 7 grams of fiber. It also gives more than a whole day’s worth of vitamin A.
That is a lot of value for something that sat in a can. Livestrong notes that a 2,000 calorie diet calls for at least 5.5 cups of red and orange veggies each week. Even a small scoop of leftover canned pumpkin helps you get there.
One tip on salt. Livestrong reports that a cup of salted canned pumpkin has about 590 milligrams of sodium. Plain pumpkin has far less. Look for no salt added on the label.
What’s the difference between pumpkin puree and pie filling?
This mix up catches a lot of shoppers across the United States. The two cans often sit side by side in the baking aisle.
Pie filling has added sugar and spices. Ohio State University Extension says it climbs to about 280 calories per cup. Livestrong adds that a cup of pie mix has about 71 grams of carbs. Plain puree has about 20 grams.
If your soup tastes strangely sweet you may have grabbed the wrong can, oops! Check the label for one ingredient only. That ingredient is pumpkin.
Is canned pumpkin really pumpkin?
Mostly yes but here is the fun part.
Many cans hold a tan squash called Dickinson. Mother Earth Gardener explains it belongs to the species Cucurbita moschata. That’s the same family as butternut squash.
Ohio State University Extension adds that even cans labelled 100% pumpkin can be a mix of winter squash types. A food column in the Journal News reports that the FDA calls the line between pumpkin and squash “murky.” So the label is legal.
The industry is also tightly packed. Vegetable Growers News reports that more than 75% of canned pumpkin in the US runs through one plant in Morton, Illinois. So your holiday pie may have started in the same few fields as your neighbour’s.
What if you live in the UK?
Finding tinned pumpkin in the UK can be a real hunt. A baking guide called Pumpkin Puree Guide UK says puree and pie filling are not easy to find too. We’ve noted from our shopping trips that butternut squash shows up at Aldi and Lidl in October.
The good news is that squash is the easy swap. All Things Mamma calls butternut puree the best substitute for canned pumpkin. Sweet potato puree works one to one too. Acorn squash will do in a pinch although your bakes may look paler.
An average UK butternut makes about 1 cup of puree according to the same guide. So one squash roughly equals the half can you were trying to save.
If you do have a precious tin, freeze it in small scoops using the method above. Every spoonful counts.
Quick Answers
Yes. The Chicago’s Food Bank fact sheet notes that canned puree is fully cooked. You can eat it cold or heat it first.
The same fact sheet says a standard can holds about 4 half cup servings. A big 29 ounce can holds about 7 based on a Libby’s label listed at H-E-B.
It’s best not to. Freeze small portions so you only defrost what you need. This is one of the reasons why we like freezing them in ice cube mould’s and muffin trays so we don’t have to risk ruining the whole batch.
Stir the rest into coffee or oatmeal for a quick fall treat. Then you are done with it.
Final Thoughts
We hope you find these tips useful for using during winter holidays or around Halloween.
A half used can doesn’t have to end in the trash. Cover it and date it. Use it within 4 days or freeze it in little scoops for later. With a bit of planning your leftover canned pumpkin becomes breakfast, dinner and dessert. Want more cozy ideas? Browse our full guide on pumpkin spice season for The Ultimate Fall Pumpkin Recipe Guide.