What you can do with leftover pumpkin puree

Take a deep breath. Do you smell that? It’s the scent of pumpkin-flavored foods in the air. It’s in our coffee, our mac and cheese, our ice cream and even our dog's treats. There’s truly a pumpkin treat for anyone, any time.

It’s rare for a recipe to use a whole can of pumpkin, so you’re often left with extra purée once your stack of pumpkin waffles has been devoured. These storage tips will help you get the most out of your money and the can of purée.

Watch this video for tips on how to store your excess pumpkin purée.

How to make pumpkin purée

The first step in homemade pumpkin purée is using the right pumpkin. There are a variety of pumpkins at the store, so look for the smaller “pie pumpkins” or “sugar pumpkins.”

To make homemade pumpkin purée:

  1. Preheat the oven to 350ºF.
  2. Open the pumpkin and scoop out the seeds.
  3. Slice the pumpkin into small wedges.
  4. Place them on a baking sheet and bake until they're soft and tender, about 30-45 minutes.
  5. Remove the skin. It should be soft enough to remove with a butter knife or peel off with your hands.
  6. Purée the wedges with a food processor, blender, hand mixer or a potato masher.
  7. For the most versatile purée, roast the pumpkin plain and avoid adding any oil or seasonings.

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How to store leftover pumpkin purée

Your method of storing leftover pumpkin purée depends on when you plan to use it.

In the fridge: Store leftover purée for a couple of days in a covered glass or plastic container. Check the can’s label for specific details.

In the freezer: There are a few different ways to store leftover purée in the freezer. Some canned and homemade purées are more watery, so remove the excess moisture. To do this, line a strainer with paper towels or cheesecloth, pour in the purée and let it sit for 10 to 15 minutes.

Transfer the remaining purée to a freezer bag, flatten it and label and date the bag before freezing. Flattening makes it easier to store and saves space.

Another option is to portion the purée into an ice cube tray before freezing. Use a measuring spoon so each cube is precise and easy to use later. For larger portions, measure it out and freeze it in a muffin tin.

Cover the tray and freeze. The frozen cubes will last up to six months.

This article originally appeared on USA TODAY: This is how you should store your extra pumpkin purée: Video

Reporting by Cody Godwin, USA TODAY / USA TODAY

USA TODAY Network via Reuters Connect