3 ways to use pumpkin purée

Preheat oven to 425F. In a medium bowl, stir together 1/2 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp ground ginger and a pinch of salt with a fork. Whisk in 2 eggs and 3/4 cup of milk. Stir in 1 3/4 cups pumpkin purée. Pour into a 9-in. store-bought deep-dish frozen pie shell. Filling should be level with rim. (Since frozen pie shells vary in depth, you may have up to 1/2 cup filling left over if using a shallow pie shell). Bake on bottom rack for 10 min. Reduce heat to 350F and continue baking until set, about 50 min more. Let stand 10 min before serving.

Tip: Don’t confuse pumpkin purée with pumpkin pie filling. Purée is simply cooked puréed pumpkin, while pie filling is sweetened and flavoured with spices.

Watch how to make it here

Mix 2 cups pumpkin purée with 1/2 cup maple syrup, 1/4 cup water and 1 tsp pumpkin pie spice (a mix of cinnamon, cloves, ginger, nutmeg and allspice) in a medium saucepan over medium. Cook, stirring frequently, until mixture thickens and turns dark brown, about 30 min. Serve warm or chilled. Refrigerate in an airtight container for up to 3 weeks.

Tip: It’s delish with graham crackers, pancakes, French toast or oatmeal.

Watch how to make it here

Add 1 banana (preferably frozen), 1/2 cup plain Greek yogurt, 1/2 cup milk, 1/2 cup pumpkin purée, 2 dates and a pinch of cinnamon to a blender. Blend on high until smooth. Add ice and/or milk to reach desired consistency.

Tip: Add a spoonful each of peanut butter and cocoa to make it a treat.

Watch how to make it here

Read more:
10 thanksgiving dessert recipes (other than pumpkin pie) 10 classic dessert recipes 18 delicious fruity dessert recipes