I made a big batch of pumpkin pie filling at Thanksgiving time and froze the leftovers. I knew I could use it for something delicious when the craving struck. So recently I opened my freezer to discover a small pack of puff pastry squares. Light bulb moment: Heyyyyy that sounds like instant pumpkin pie to me! I decided to cut the squares down to fit a mini muffin pan. Bite sized instant pumpkin pie…even better.
I didn’t waste time trying to make the crust pretty, I just kind of threw them in the tin, filled with the excess pie filling, and started baking. While I am the biggest fan of home made pie crust you know, especially my Mom’s, this was just. so. fast. Which makes it kind of irresistible, doesn’t it? Filling I already made and dough I don’t have to fret over? Pretty close to instant gratification for all your pumpkin pie craving needs.
Even after that mini pie feast, I still had more filling left. Also in my freezer, old-ass bananas saved for just such an occasion. Substitute a cup of pumpkin pie filling for one of the two eggs in my go-to banana bread recipe, reduce the sugar a tad to balance the already sweetened filling, and BAM – Pumpkin Spice Banana Bread.
That’s two pretty major leftovers baking success stories in a row. Both delicious, quick, and easy. What’s your latest brilliant use of leftovers?
Any conversation about squash or pumpkin can get pretty confusing around here. In Dubai, and apparently in Australia as well, butternut squash is referred to as butternut pumpkin. I’ve also seen acorn squash labeled as green pumpkin. I like pretty much all manner of squash and/or pumpkin and tend to gravitate toward recipes with these ingredients. (A recent review of my Pinterest boards made that pretty clear).
So I recently picked up a “butternut pumpkin” and was looking for a recipe to use it with. I opted for this Couscous Salad with Butternut Squash and Cranberry from The Kitchn. I followed the recipe pretty closely except for not soaking the dried cranberries (I eat them straight from the bag anyway – anyone know why I would need to soak them?) and adding some honey to the dressing as I found it a little too strong on the vinegar. I do love the local couscous, how cute is the packaging?
As I was making it I realized how close this recipe is to the Quinoa-Stuffed Acorn Squash recipe that is a big favorite of mine. After tasting it, I concluded that I prefer the quinoa/acorn version. This recipe from Camille Styles is the favorite of which I speak. I’ve made it over and over and it has sweet, salt, spice, and heat in all the right places. I always use cranberries instead of currants and different chopped nuts instead of pepitas, and my favorite personal addition is dates.
I think this one also wins for presentation, and the addition of greens ups the health factor. Secret bonus of this presentation – no peeling or chopping the squash. That’s right, it’s actually easier to make it the cute way this time. I’ve made it clear in the past how partial I am to quinoa. Maybe I’m biased, but quinoa beats couscous this round. Cute camel packaging notwithstanding.