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

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 with pumpkin pie filling featured here.

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.

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.

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.

Say hello to your new favorite fall snack! These twists are delicious and make great game day eats. Thaw one box (2 sheets) of puff pastry and spread 2 tablespoons of pumpkin pie filling over one sheet; top with a second sheet and press together. Cut the stacked pastry into 1/2-inch thick lengths and transfer them to parchment-lined cookie sheets. Twist each piece and brush with egg wash (1 egg yolk mixed with 1 tablespoon of water). Bake at 400 degrees F for 20 minutes, or until golden brown and fragrant. Sprinkle with cinnamon sugar (optional) and serve with pumpkin or apple butter for dipping.

Spice up your morning oatmeal with the flavors of pumpkin pie, chopped apples and pecans. Cook up your favorite oats and swirl two tablespoons of pumpkin pie filling into each bowl. Garnish each serving with the season’s best apples (chopped) and a tablespoon of chopped pecans.

These three-ingredient milkshakes are perfect if you’re craving something cozy and refreshing. Start with 24 ounces (about 8 scoops) of your favorite vanilla ice cream and place in a blender pitcher. Add one can of pumpkin pie filling, one cup of milk and blend until smooth. Pour into tall glasses and serve with whipped cream, a sprinkle of cinnamon and gingersnap garnishes.

Breakfast enthusiasts will want to try this seasonal take on classic French toast. Grab a loaf of your favorite bread and a 13x9-inch baking dish. Slice bread into 1/2-inch thick slices and layer in the baking dish. In a large bowl, combine 1.5 cups of milk, 6 whole eggs and 1 can of pumpkin pie filling. Mix well and pour over the bread. Cover and refrigerate for a minimum of one hour or overnight. Bake the dish at 350 degrees F for one hour, or until the custard is puffed and well-set. Serve warm with maple syrup and garnish with pistachios, if desired.

Talk about easy! This recipe uses just two packaged ingredients and will yield moist, springy muffins with a hint of pumpkin and warm fall spices. Simply stir together one can (15 ounces) of pumpkin pie filling and 1 box of chocolate cake mix. Pour into paper-lined muffin tins. Bake jumbo muffins for 40 minutes at 350 degrees F or standard-size muffins for 20-25 minutes. Garnish with chopped walnuts for a satisfying crunch.

Impress everyone at your next fall party with this show-stopping trifle. You’ll need two cans (15 ounces each) of pie filling and four cups of whipped cream to fill a large trifle dish. Cube one, store-bought angel food cake into 1-inch pieces and alternate with layers of pumpkin pie filling and whipped cream. Garnish with pumpkin seeds and ground cinnamon, if desired.

Entertaining has never been easier thanks to this make-ahead seasonal dip. In a large mixing bowl, combine one package (8 ounces) cream cheese, 2 cups powdered sugar and 1 can (15 ounces) of pumpkin pie filling. Beat well. Cover and chill until ready to serve. Makes 3 cups — enough to serve a crowd. Pair with pre-packaged gingersnaps and fresh apple slices, or try with pound cake tidbits and frozen cubes of cheesecake.

Dress up your classic chocolate brownie mix for fall with rich swirls of pumpkin-flavored cream cheese. Prepare a family-sized brownie mix (18.4 ounces) with the directions on the box and pour into a 13x9-inch baking dish. In a mixing bowl, combine 4 ounces of softened cream cheese, 1/2 cup pumpkin pie filling and one large egg. Once mixed, place dollops of the pumpkin mixture over the brownie batter and use a butter knife to swirl the two flavors together. Bake as directed.

Ready-made phyllo pie shells are a boon to busy hosts, and you can whip up these one-bite treats in just minutes. For the filling, place 1 egg, 1 can (15 oz.) pumpkin pie filling and 1/4 cup heavy cream in a bowl and mix well. Spoon the filling into 30 phyllo shells and bake for 30 minutes at 350 degrees F. Garnish with chopped pecans, if desired.

Whip together this deliciously-spicy pumpkin bread using one box of carrot cake mix (21.41 ounce), three eggs and one can (15 ounces) pumpkin pie filling. Pour into a greased loaf pan and bake at 350 degrees for 55-60 minutes. Pro tip: we chose a cake mix with delicious chunks of raisins and carrots already mixed in.

These parfaits make for a satisfying breakfast or a healthy dessert. Simply layer a quarter cup each of pumpkin pie filling, crunchy granola and vanilla yogurt in a tall glass or jar, then top with pumpkin seeds.

You don’t need to be a seasoned baker to make fancy-looking Danish pastries at home. Begin with one package (2 sheets) of ready-made puff pastry, thawed. Cut each pastry into four squares. Dock the centers of the squares 2-3 times with a fork and set aside. In a mixing bowl combine 3 large egg yolks, 1/4 cup pumpkin pie filling and 4 ounces of softened cream cheese. Blend well. Add a tablespoon of filling to the centers of each pastry square, then score 1/2-inch from the edges with a plain-edge knife to create a professional-looking design. Transfer to parchment-lined baking sheets, and bake at 400 degrees F for 20 minutes, or until golden brown. Drizzle with glaze or dust with powdered sugar and pumpkin spice before serving.