This fall, we vow not to let extra pumpkin purée go bad in the fridge ever again
Whether you are one who tends to have a little purée left in the can after baking your favorite pumpkin recipe or you've just roasted and mashed 10 pumpkins for a freezer stockpile, chances are if you like pumpkin, you'll someday find yourself with too much on hand. Fortunately, pumpkin purée is very versatile and does not need to be cooked, meaning it can be added to an existing dish with little effort.
Here's three quick and healthy ways to enjoy it all in a flash.
Make your own hummus if you are feeling ambitious or blend the puree with some plain hummus from your fridge. Add cinnamon to enhance the flavor. Pumpkin can also be used in a savory hummus with garlic. Feel free to add in some chopped rosemary for an extra punch.
Stir puree directly into a bowl of cooked oatmeal with cinnamon and brown sugar. Top with pecans or walnuts for extra protein and decadent crunches.
Blend the puree with a frozen banana, one cup of milk of choice, ¼ tsp cinnamon, 1 tsp honey, and a handful of ice for a cool pumpkin treat.