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16 Treats You Can Make With a Can of Pumpkin Pie Filling

One can, endless fall-flavored possibilities.

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Photo: Heather Baird, SprinkleBakes.com

Pumpkin, Spice & Everything Nice

Pumpkin pie season is here and there’s no better shortcut to delicious pumpkin-flavored treats than canned pumpkin pie filling. Organic varieties that are sweetened with pure cane sugar and lightly spiced are our favorites and highly recommended for all of our quick recipes featured here.

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Photo: Heather Baird, SprinkleBakes.com

Chocolate Peanut Butter-Pumpkin Cups

Kids of all ages will love this seasonal twist on a classic candy. In a microwave-safe bowl, melt 12 ounces semisweet chocolate chips (about 1 minute at 100% power). Using a pastry brush, coat cupcake liners with the melted chocolate and place the liners in a cupcake tin. Refrigerate until firm. Heat 1.5 cups peanut butter in the microwave until softened, about 30 seconds, then mix with 1/2 cup pumpkin pie filling. Fill the chocolate cups with filling until 3/4 full. Pour remaining chocolate on top of each cup to close them and garnish with chopped peanuts. Place in the refrigerator until firm. Yields six chocolate cups.

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Photo: Heather Baird, SprinkleBakes.com

Pumpkin Panna Cotta

Pumpkin spiced panna cotta is a creamy, indulgent dessert that's perfect for fall entertaining. You’ll need 2 cups of heavy cream, 1 cup pumpkin pie filling and 1 package of unflavored powdered gelatin dissolved in two tablespoons of water. Stir together the cream and pie filling in a saucepan over medium heat until hot, then add the gelatin. Stir until dissolved. Pour into dessert cups and chill until firm. Garnish each cup with a spoonful of canned dulce de leche, whipped cream and a sprinkle of nutmeg.

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Photo: Heather Baird, SprinkleBakes.com

Spiced Pumpkin Truffles

These truffles are three-ingredient wonders and a quick fix for busy holiday cooks. Combine 1 cup of graham cracker crumbs with 1/2 cup pumpkin pie filling and mash together until thick dough forms. Scoop mixture by 1 level tablespoon and place on a parchment-lined baking sheet. Roll each tablespoon of dough into a ball and freeze until solid (about 1 hour). Dip each ball into melted white candy coating (about 12 ounces) and place on parchment paper using two forks. Garnish each truffle with a pinch of grated nutmeg. Let stand until firm, about 30 minutes. Yields 13 truffles.

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