Our Best Recipes to Use an Excess of Canned Pumpkin Puree - Recipes Blogs

Our Best Recipes to Use an Excess of Canned Pumpkin Puree

Pumpkin season is in full swing, and I’m in a constant back-and-forth battle with myself over the PSL-frenzy that ensues this time of year. Seriously, is the fervor surrounding pumpkin-spiced everything extra bogus this fall, or do we simply forget the rest of the year that everyone and their mother is apparently a closet gourd-munching mongrel anxiously awaiting the return of October"
Don’t get me wrong, I’m as much of a pumpkin dessert aficionado as the next basic white girl when it comes to standard pumpkin-infused baked goods like pie, cake, cupcakes, and quick bread, but–listen here–things have gone too far.
Starting this summer, and I’m talking like mid-July, our editors’ mailboxes began to fill with pumpkin flavored products from food manufacturers across the country hoping to leave us swooning over their ‘innovative’ new fall products. Our staff has tried pumpkin-flavored hummus, moonshine, Greek yogurt, marshmallows, protein bars, crackers, bagels, tortilla chips, English muffins, and popcorn to name a few.
And while we did find a couple of them we surprisingly enjoyed, the majority left me wishing I’d saved the calories on a real slice of homemade pumpkin bread. Simply put: I’d choose the real deal any day–which is why I head straight to the grocery store and buy an excessive amount of canned pumpkin puree at the first sign of cooler temps. To me, homemade pies, cakes, cupcakes, quick breads and more that use canned pumpkin as a key ingredient infinitely outshine their store-bought ‘competition’ using faux flavoring. Here are the most excellent recipes on our site using actual pumpkin purée so you can satisfy your sweater weather-loving soul any day of the week:
Pumpkin Pound Cake with Buttermilk Glaze

Seriously, the glaze on this mouthwatering cake alone is enough to make you want to lick your screen. (Please don’t.) Draining the canned pumpkin before making the cake batter is a necessary step to creating the cake’s perfectly fluffy, moist texture.
Pecan-Topped Pumpkin Bread

This top-rated pumpkin bread (I’m talking seventy-five 5-star-ratings) offers exceptional flavor while cutting down on the fat and calories that you’d have with most traditional pumpkin bread recipes. A sprinkling of chopped pecans on top adds a great toasty crunch, but feel free to leave them off if you’d rather.
Pumpkin Streusel Pie

You can’t beat classic pumpkin pie. Or can you" The cinnamon, nutmeg, and ginger streusel topping used in this 5-star pie sure gives the classic version a run for its money.
Pumpkin-Almond Pancakes

Enjoy these gluten-free pancakes for breakfast, or even dinner, topped with butter and plenty of maple syrup. Whole-grain corn flour gives the pancakes a cakier texture and adds some fiber, too.
Frosted Pumpkin Cake

One serving of this moist cake actually provides more th...
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