Chefs share the 10 best ways to use canned pumpkin — and 3 recipes you should probably skip

Chef and culinary consultant Clare Langan told BI that she likes to put canned pumpkin in mac and cheese.

“Just stir canned pumpkin into the cheese sauce with freshly chopped fresh rosemary, thyme, or sage,” Langan said. “Add some freshly grated nutmeg and voilà.”

Langan said she suggests using more robust cheeses, such as Gruyère or sharp cheddar, when making pumpkin mac and cheese.

Pumpkin butter is an indulgent spread that’s fairly easy to make at home.

“Make pumpkin butter by simmering canned pumpkin with maple syrup or brown sugar, and then add a few tablespoons of butter and a dash of pumpkin-pie spice,” said Langan.

Cool the mixture and store it in the fridge. You can also dip apples in it or swirl it into oatmeal

If you’re looking to add sweetness and color to your next curry, try stirring in a bit of canned pumpkin purée.

“Canned pumpkin is great in red or yellow curries,” Langan said. “The flavor of pumpkin can be rather neutral, so go heavier on the curry paste and fish sauce.”

Finish the curry with several squeezes of fresh lime to add a touch of brightness to the dish.

For a sweet drink that feels like fall, Langan said to try adding canned pumpkin and pecans to a smoothie.

“All you have to do is blend a spoonful of pumpkin with milk, a frozen banana, vanilla protein powder, a handful of toasted pecans, and ice,” said Langan.

For extra autumnal flavor, add a sprinkle of cinnamon or pumpkin-pie spice.

Robert Carr, executive chef at La Cantera Resort and Spa, told BI that he likes to use pumpkin and maple syrup to give mashed potatoes a unique twist.

“Pumpkin adds such depth of flavor to buttery whipped potatoes,” he said. “Just take your favorite mashed-potato recipe and add pumpkin purée and maple syrup to taste.”

If necessary, reduce the amount of cream or butter in your mashed-potato recipe to keep the dish from becoming too watery after the addition of the pumpkin purée.

Chef Tracy Wilk said that canned pumpkin can be used as a vegan-friendly egg substitute in many quick bread recipes.

“You can use a quarter cup of canned pumpkin for each egg your bread recipe calls for,” Wilk said. “It adds delicious nutrients and a slight pumpkin flavor.”

Wilk especially recommends trying pumpkin as an egg replacer in zucchini bread.

Don Baiocchi, recipe developer at Paleo Gluten-Free Guy, told BI that canned pumpkin is an unexpected but delicious addition to a classic margarita.

“Just combine spiced apple cider, tequila, and canned pumpkin in a cocktail shaker. Strain into a glass rimmed with smoky sea salt and you’re done,” he said.

You can adjust the amount of pumpkin purée in this cocktail to your taste, or substitute the tequila with vodka.

Canned pumpkin can add flavor, creaminess, and richness to pasta dishes.

“Make a creamy sauce for pasta by using pumpkin as the ‘cream’ element in a tomato sauce,” Wilk said. “I especially love serving this sauce with squash ravioli.”

If you’re not ready to totally cut cream from your sauce, try replacing half of the amount called for with pumpkin purée.

For an easy fall dessert, Baiocchi said, try making your own vegan ice cream with bananas and canned pumpkin.

“In a food processor, add two frozen and chopped bananas, a quarter can of canned pumpkin, and maple syrup to taste,” he said. “Mix in spices like cinnamon, nutmeg, and ginger.”

If you prefer a harder ice-cream consistency, simply pop the blended ice cream in the freezer for a few hours.

You can make French toast more exciting by adding a helping of canned pumpkin to the batter.

“Just take your standard French toast mix and add pumpkin purée,” Carr said. “I like to use sweet Hawaiian bread to make the dish extra indulgent.”

You can even top your pumpkin French toast with whipped cream, crunchy granola, a drizzle of maple syrup, and a dusting of cinnamon.

Chef Clay Debattista of Chapa Catering told BI that pumpkin soup benefits from the use of fresh fruit rather than canned.

“Roasted fresh pumpkin gets a caramelized flavor that really improves pumpkin soup,” he said. “You don’t get that flavor with canned pumpkin.”

If you make soup with canned pumpkin, consider adding caramelized vegetables and onions, or roasted garlic, to add more depth to its flavor.

Though the canned stuff is convenient, it’s really not the most flavorful way to make pumpkin pie, Debattista said.

“Making pumpkin pie with fresh pumpkin rather than canned means you get this beautiful nutty flavor that develops when the pie is in the oven,” he added.

If you’re making a pumpkin-flavored cake, opt for the fresh fruit instead.

“Fresh pumpkin becomes very creamy when blended,” Debattista said. ‘This unique texture makes it ideal for baking into a cake.”

This tip can also be applied to other cake-like pumpkin treats, such as muffins or sweet breads.

This story was originally published on TK and most recently updated on TK.