If you're frustrated about having to throw out leftover canned pumpkin you find in your fridge, consider your pumpkin purée problems solved! Crack open a can and make these three healthy recipes — together they add up to 15 ounces of canned pumpkin, which means no waste! As a bonus, all of these recipes are plant-based and made with whole foods.
Chocolate Chip Pumpkin Pie Protein Balls
This healthy cookie-dough-like snack [2] requires seven ounces of pumpkin puree. At just 77 calories per delicious ball, each one offers 3.4 grams of protein. Make a batch to store in the fridge for post-workout noshing.
Pumpkin Pie Smoothie
Your morning will be even sweeter after sipping on the spiced goodness of a pumpkin pie smoothie [3]. All it takes is half a cup (four ounces) of canned pumpkin, and for 181 calories, it's a much healthier way to satisfy your pumpkin pie cravings.
Pumpkin Chocolate Chip Cookies
Use up that last four ounces of pumpkin and make these soft, chewy pumpkin chocolate chip cookies [4] that are only 86 calories. They're not only grain-free, but because they're vegan, you can go ahead and lick the bowl clean!