Made one pie and still have filling left in the bowl? It happens in my kitchen almost every Thanksgiving, and I’m not about to toss it out. So here’s what to do with leftover pumpkin pie filling, whether it’s homemade or from a can. Honestly, a few of these are almost better than the pie itself!
Quick answer: It depends on which kind you have. Filling you already mixed with eggs and milk always needs to be baked. Turn it into crustless pumpkin pie cups, mini pies, French toast or bread pudding. Canned pumpkin pie mix straight from the can has no eggs and is already cooked, so it’s safe without baking in dips, milkshakes, oatmeal and no-bake desserts. Either way, refrigerate it in an airtight container and use it within a few days, or freeze it for later.
What You’ll Learn
- Figure out if you have homemade filling with eggs or canned pumpkin pie mix, since that changes what’s safe.
- Get 12 easy ways to use up extra pumpkin pie filling, from crustless pie cups to pumpkin pie dip.
- Learn what to do with leftover pumpkin pie filling that’s uncooked, and why it has to be baked first.
- See how long leftover pie filling lasts, plus the easy way I store and freeze it.
First, Which Kind of Leftover Pumpkin Pie Filling Do You Have?
Before you grab a spoon, check which kind you have. It matters for both safety and how you use it.
- Filling you mixed up for a pie: This is any filling with eggs and milk stirred in, whether you made it from scratch or added them to a can of pumpkin pie mix. Because it has raw eggs, it always needs to be baked or cooked before eating.
- Canned pumpkin pie mix, straight from the can: The can labeled pumpkin pie mix or pumpkin pie filling, with nothing added yet. It’s pumpkin with sugar and pumpkin pie spice. It’s cooked in the can, so it’s safe to eat without baking.
Plain canned pumpkin puree is different from both. If you have leftover pumpkin puree instead, these ideas still work, just add a little sugar and about a teaspoon of pumpkin pie spice per cup of pumpkin puree.
12 Ways to Use Leftover Pumpkin Pie Filling
Homemade Leftover Pumpkin Pie Filling (With Eggs)
- Crustless pumpkin pie cups. Pour the leftover filling into greased ramekins or a muffin tin lined with muffin cups. Bake at 350°F until the centers are set and a knife comes out clean. They turn out like little pumpkin custards, and they’re so good warm with a dollop of whipped cream.
- Mini pumpkin pies. Cut circles from a refrigerated pie crust, press them into a muffin tin, and fill each one. These little pies bake much faster than a whole pie, too.
- Pumpkin French toast. Whisk an extra egg into the filling, dip thick slices of bread, and cook on a buttered skillet over medium heat. Then top with maple syrup. Hello, holiday breakfast!
- Pumpkin bread pudding. Pour the filling over cubes of day-old bread, let it soak for 15 minutes, then bake until puffed and set. A drizzle of caramel sauce makes it extra special.
- Pumpkin pie pancakes or waffles. Stir about ½ cup of filling into your favorite batter and cut back a little on the milk. Cook as usual and finish with a drizzle of honey or maple syrup.
Leftover Canned Pumpkin Pie Mix
- Pumpkin Sopapilla Cheesecake Bars. My Pumpkin Sopapilla Cheesecake Bars call for 1¼ cups of pumpkin pie filling, so they’re a perfect fit for a leftover can. They’re one of my favorites.
- Pumpkin pie dip. Beat leftover pie mix into softened cream cheese with a little powdered sugar. Serve it with graham crackers, gingersnaps or apple slices. It’s an easy snack for a crowd.
- Pumpkin pie milkshake. Blend a few spoonfuls with vanilla ice cream and a splash of milk. Top with whipped cream and a sprinkle of cinnamon.
- Pumpkin oatmeal. Stir a big spoonful into hot oatmeal with a little brown sugar and a handful of pecans.
- Pumpkin pie trifle. Whip heavy cream in a large bowl, fold in the pie mix, then layer it with crushed graham cracker crumbs in cups or a trifle dish.
- Pumpkin yogurt parfaits. Swirl pie mix into Greek yogurt and top with granola for a quick breakfast on busy school mornings.
For Either Kind
- Freeze it for later. Freeze leftover filling in a freezer bag or ice cube trays and save it for your next batch of pumpkin desserts.
Can You Bake Leftover Pumpkin Filling Into Muffins or Cake?
Yes, and it’s my favorite way to use a bigger amount of leftover pumpkin pie filling. Swap the pumpkin filling in for the pumpkin puree in your favorite pumpkin muffins or quick bread, then cut the sugar and skip the extra spices, since the filling already has them. Stir in a handful of chocolate chips if you like.
Just a heads up: pie filling is sweet, so save it for desserts and breakfast instead of savory dishes. For soups or pasta, use plain pumpkin puree.
How Long Does Leftover Pumpkin Pie Filling Last?
| Type | Refrigerator | Freezer |
|---|---|---|
| Homemade filling with eggs | 1 to 2 days | Up to 2 months |
| Opened canned pumpkin pie mix | 3 to 5 days | Up to 3 months |
Don’t leave either kind at room temperature for more than 2 hours. Homemade filling made with eggs and milk is a perishable food, just like custard.
How to Store Leftover Pumpkin Pie Filling
I spoon the leftover filling into an airtight container and press plastic wrap right onto the surface so a skin doesn’t form on top. Then I put the lid on, write the date on it, and get it in the fridge right away.
How to Freeze It
Pour the leftover filling into a freezer bag, squeeze out the air, and lay it flat to freeze. For small amounts, use an ice cube tray. Each cube holds about 2 tablespoons. Cubes of canned pie mix are great in oatmeal or smoothies, but cubes of filling with eggs should go into something you bake, like pancakes or muffins.
Thaw frozen filling in the fridge overnight and whisk it well before using. The texture may separate a little, but don’t worry. It bakes up just fine.
Tips for Baking With Leftover Filling
- Match the spices. Leftover pie filling already has pumpkin pie spice, so skip or cut back on extra spices in the recipe.
- Cut the sugar. Since the filling is sweetened, reduce the sugar in quick bread recipes or pancakes.
- Balance wet and dry ingredients. Homemade filling is thin. If you add it to a batter, reduce other wet ingredients like milk.
- Check doneness. Baked custards are done when the center is set and only jiggles slightly.
More Pumpkin Desserts to Try
Still have canned pumpkin puree in the pantry? These are some of my family’s favorite pumpkin desserts, from pumpkin cheesecake bars to a big sheet cake:
- Pumpkin Sopapilla Cheesecake Bars
- Pumpkin Crunch Cake
- Pumpkin Streusel Cheesecake Bars
- Pumpkin Sheet Cake
- Melt-in-Your-Mouth Pumpkin Cookies
- Pumpkin Spice Cake with Cream Cheese Frosting
Frequently Asked Questions
Can you eat leftover pumpkin pie filling raw?
Not if it’s homemade with eggs. Raw eggs can carry salmonella, so always bake uncooked leftover pumpkin pie filling first. Canned pumpkin pie mix without eggs is already cooked and safe to eat.
Can I use pumpkin pie filling instead of pumpkin puree?
Sometimes. Canned pie mix works in sweet recipes like pumpkin bread or muffins, as long as you cut back on the sugar and spices, since the mix already has them. For anything savory, like soup, stick with plain pumpkin puree.
Can you refreeze thawed pumpkin pie filling?
It’s best not to. Use thawed filling within a day or two, and only thaw what you need.
Can you bake leftover filling without a crust?
Yes. A crustless pumpkin pie bakes up just like the inside of a regular pie. Grease the dish well so it releases easily.
Next time you have extra after making a pie, give one of these ideas a try. My teenagers never complain when leftovers turn into dessert, and I love that nothing goes to waste. Happy baking.
