Tis the season for leftover pumpkin in the fridge 🎃


Hey, Reader!

Fall is officially here, and that means that pumpkin bakes are on the way! ...along with the inevitable ¾ cup of leftover pumpkin that you put in your fridge with the best of intentions 😅

You can throw the can out in three weeks when it's well past its prime, orrrr you can give it a second chance and make a pumpkin dessert this weekend to use it up!

I've put a few of my favorite pumpkin recipes below. Each one uses one cup or less of pumpkin, so they're perfect for helping you use up that last little bit :)


Recipes to Use Up Your Pumpkin

Mini pumpkin cheesecakes can be made with a graham cracker or Biscoff cookie crust, then topped with vanilla whipped cream and salted caramel for an individually-sized treat!

Mini pumpkin pies make serving pumpkin pie at gatherings SO EASY! They're a huge crowd-pleaser, especially with the crispy cinnamon sugar-coated pie crust pieces in fall shapes.

Bits of crunchy pie crust pieces are mixed into this pumpkin frozen custard for pumpkin pie in ice cream form! It's perfect if it's still warm where you live ;)

Super chewy and perfectly pumpkin-y, these pumpkin spice caramels are the most delightful little fall candies you can eat this season!

Crisp and dainty pumpkin madeleines are made with pumpkin puree and pumpkin pie spice, then dipped in cinnamon sugar for a high-impact but low-effort design.

You can find all these pumpkin recipes and more (like my pumpkin spice macarons and chocolate pumpkin muffins) on the pumpkin page on my website.

May all your recipes call for the exact amount of pumpkin left in the can in your fridge.

Happy baking!
Alyssa

The Floral Apron

Hi, I'm Alyssa! The Floral Apron is home to easy-to-follow recipes with cleanup ratings. Every single recipe has a picture of the dirty dishes at the end, so you know exactly what you’re committing to before you even start on it! I also take care to thoughtfully write all of my recipes, so they’re great for beginners.

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