What Else can I do with pumpkin pie filling besides make a pie?

Question

the problem is I dont want to buy clove and ginger just for a one time use. I cant stand either of those spices anyway.

Thanks in advance!

Answer 1

Yes, you can make Pumpkin Gooey Butter Cake - since it's Paula Deen's recipe, I have given you the link. It's really good!

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20677,00.html

(sorry, had the wrong link up there earlier)

Answer 2

I'm not sure if this is what you are looking for.. but this recipe is AMAZING.. I brought it for a work party and it was gone in minutes..

That Pumpkin Stuff

1- 15 ounce can of pumpkin
1- 8 ounce can evaporated milk
1 cup sugar
½ tsp cinnamon
½ tsp nutmeg
3 eggs
1 yellow (butter) cake mix
1 cup chopped pecans
2 sticks melted butter

Frosting:
8 ounce cream cheese
1 cup powdered sugar
2 cups Cool Whip

Mix together first six ingredients. Grease a 9x13 pan and pour in the pumpkin mixture. Crumble the cake mix over the pumpkin. Add the pecans on top of that. Pour the 2 sticks of melted butter (yes, 2 sticks, no one mentioned anything about diet recipes) over the entire thing. Bake it for 50-60 minutes at 350. Let it cool and then top it!

For the frosting, mix all three ingredients together, and then smear it on top of the pumpkin stuff. Top with some more pecans if you like.



Oh wait.. it doesn't have clove & ginger.. but why do you have to buy those? They aren't in many of the pumpkin pie recipes?

Answer 3

Omit the first part (ingredients: pumpkin puree,milk, eggs, sugar, cinnamon and salt). Just replace with your can of pumpkin pie filling instead. Pour the filling over the cake mix, nujts and butter.


Pumpkin Dump Cake Recipe
Wonderful dump cake that's easy to make and so good, one of those comfort desserts.

Ingredients
1 can (29 oz.) pumpkin purée
1 can evaporated milk
3 eggs
1 cup sugar
3 tsp. ground cinnamon
1 tsp. salt
Mix all the above ingredinets and pour into a greased 9" x 13" baking pan.
Spinkle on top of batter:
1 box yellow cake mix
1 cup chopped pecans
3/4 cup butter, meted

Directions
Sprinkle one yellow cake mix over the top of the batter and chopped pecans and then
drizzle 3/4 cup melted butter top of cake mix and nuts.
Bake in preheated 350º F., oven for 50 minutes.
It may still be a little "jiggly" in the center when you remove it from the oven, but it firms
up as it cools.
Serve with whipped cream or vanilla or cinnamon ice cream.

Answer 4

If you search for them, I believe that you can find some recipes for pumpkin and squash soups that make use of pumpkin pie filling. As for the spices, clove and ginger have a wide variety of uses that take them far from pumpkin-related dishes. In many cases, only a little bit of spice is used and the flavor in the end product is barely noticeable.

Answer 5

As long as you have canned pumpkin puree- not actual pumpkin pie filling ( which already contains the spices- to make pie you only need to add the eggs and condensed milk like the directions on the can..) you can make pumpkin soup.

Curried Pumpkin Soup
4 Macintosh apples - peeled, cored and chopped
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon curry powder
1 teaspoon ground cumin
1 (15 ounce) can pumpkin puree
4 cups chicken broth
1 cup water
1 teaspoon white sugar

Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
Puree soup in a food processor or a blender.
Return soup to saucepan; reheat, covered, over low heat

Answer 6

I'm at work so I don't have the recipes but they can be looked on any recipe website.

Pumpkin cream cheese roll....I tried this the other day and it was incredible. A bit time consuming but worth the effort.

One poster gave a you a link to Paula Deen's Pumkin Butter Cake....I looked it up and it sounds incredible!

Tonight however I am making a different recipe by Paula Deen.... Gingerbread Pumpkin Trifle. You don't need cloves or ginger for this recipe.

Answer 7

I used to put a bit into cookie batter and make pumpkin spice cookies. They're actually really good, but they don't use a lot of pumpkin pie filling.

Answer 8

alrecipes comes up with a large number of recipes using pumpkin, I'm sure you'll find something you'd be interested in (by the way, pumpkin cookies are delicious! I have a couple of uncarved pumpkins from halloween that I'm going to puree, cook, and use for christmas cookies =D)

http://allrecipes.com/Search/Recipes.aspx?WithTerm=pumpkin

Answer 9

I am making pumpkin tarts for a 1st grade Thanksgiving Feast with my 7 & 5 yr old today in about a hour. Happy Turkey Day all :)

Answer 10

Pumpkin Roll

powdered sugar
¾ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
3 eggs
2/3 cup pumpkin pie filling
8 oz cream cheese
1 cup powdered sugar
6 tablespoons butter
1 teaspoon vanilla extract

Preheat oven to 375 degrees. Grease a 15x10 inch jelly roll pan and line with wax paper. Grease and flour the paper. Sprinkle a hand towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with the narrow end. Cool on wire rack. Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Roll the cake back up. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.