So I hate when I make a pumpkin recipe that calls for 1 cup pumpkin or something else of the sort which leaves my 15 ounce can of pumpkin un-emptied. It always causes me pain to see what is left go to waste sitting in fridge without any purpose or even worse- going in the garbage. I’ve tried freezing it before but I never have any luck with that. I find that it separates and because kind of fibrous and watery. Even when I stir it up it doesn’t seem to go back to the same consistency. I’ve tried heating it up on the stove top in a saucepan before, to let the water evaporate out, and that kind of works, but it is just never the same as fresh. Strange how it does that. But anyways, my point is- leftover pumpkin puree. What to do with it?
Well, I ran into this recipe last month when I was in full-on pumpkin baking mode and I thought that it would be a perfect way to use up any leftovers. It only calls for 1/2 a cup and you can very easily half the recipe for just 1/4 cup too.
Personally, I wasn’t a huge fan of the pumpkin hot chocolate thing. I didn’t feel like the pumpkin puree emulsified well. Basically, it wasn’t all that smooth because the pumpkin is slightly fibrous. I didn’t strain mine as suggested though. I was too impatient. But if you are interested in using up your leftover pumpkin and making your hot chocolate a little bit healthier- bumping it up with some fiber and vitamin A- then this is a great drink to make.
- 2 cups milk
- ½ cup pumpkin puree
- ½ tsp vanilla
- ¾ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp ground ginger
- 2 oz semi-sweet chocolate, chopped
- 2 Tbs brown sugar
- Whipped cream or marshmallows for garnish
- Heat milk in a small saucepan over low heat. Stir in the pumpkin, seasonings, and sugar, whisk until smooth.
- Add chocolate, and heat until it is melted, about 5 minutes, stirring frequently.
- Once all the chocolate is melted, pour through a fine mesh strainer to remove any lumps. Garnish with whipped cream or marshmallows to serve.
adapted from Dinners, Dishes, and Desserts