Not sure how to use the last few tablespoons of pumpkin puree in the can? Make this Sweet Pumpkin Quesadilla for a simple tasty treat!

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What To Do with Leftover Pumpkin Puree?

Recently, I had about a quarter cup of pumpkin purée leftover from making Pumpkin Spice Oatmeal in the Crock Pot. Isn’t that so frustrating? What can you do with that leftover little bit? I usually cover it, put it in my refrigerator to use later, forget about it and then find it wedged behind something after a week or so and inevitably toss it out. My biggest pet peeve is wasting food so I had to come up with a solution for using leftover pumpkin puree. Enter my (and my kids’) newest obsession… the Sweet Pumpkin Quesadilla.

Sweet Pumpkin Quesadilla from Weelicious.comPin

I’ve said it here more than once, whenever you don’t know what to make for lunch or dinner, pull out your leftovers, and put them all in a quesadilla. No matter what I seem to sandwich between two tortillas, my kids will eat it. My quesadilla theory has been proven correct time and time again, and this Sweet Pumpkin Quesadilla is the newest evidence to support my claim.

Sweet Pumpkin Quesadilla from Weelicious.comPin

How to Make a Sweet Pumpkin Quesadilla

This is probably the easiest recipe you’ll ever make. I almost feel silly for posting it, but here goes nothing! Spread a creamy layer of pumpkin purée onto one tortilla, drizzled on some honey and let the kids sprinkle both sides with cinnamon or pumpkin pie spice before sandwiching them together and cooking to toasty perfection. I’ll usually melt a couple teaspoons of butter in the pan to cook the quesadilla in and it turns out to be so sweet and crunchy it almost tastes like dessert. And from the looks on my kids faces when I served it to them, I think they’d agree!

More Pumpkin Recipes

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Sweet Pumpkin Quesadilla

These quesadillas are incredibly simple to make and the perfect way to use up the last few tablespoons in a can of pumpkin puree!
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Servings: 1
Author: Catherine McCord

Ingredients  

  • 2 tortillas
  • 2 tablespoons pumpkin puree
  • 2 teaspoons maple syrup or honey
  • 1/4 teaspoon cinnamon or pumpkin pie spice

Optional additions:

  • chocolate chips, whipped cream cheese, mozzarella cheese, pumpkin seeds or beans

Instructions 

  • Layer the pumpkin puree and honey or maple syrup onto the tortillas.
  • Toast 2-3 minutes each side on medium heat or until golden.
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. Do you think this would work with mozarella cheese instead of cream cheese? Believe it or not, my 2 year old won’t eat cream cheese!

  2. I was skeptical about a sweet quesadilla, but was desperate for a lunch to send to daycare. My 17 month old apparently gobbled it up and asked for more. I tried it too, and am skeptical no longer…

  3. This is a brilliant and tasty way to use canned pumpkin. I always have a can or two in the cupboard, despite not really being a pumpkin fan. I really can’t see that being a problem anymore.

    I didn’t have cream cheese so I substituted my last slice of American. Still pretty good, even with the honey. I wonder if I can push my luck making this a grilled cheese sort of sandwich using cream cheese. I have a picky eater who despises tortillas.

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