WATCH: Recipes for leftover pumpkins

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Tis' the season for all things pumpkins.

Now the Halloween has come to an end you may have a few extra pumpkins around the house. Chef Stacey Stodemire, from Simply Elegant Catering, came to the FOX 8 studios Sunday morning with the details on how to turn your pumpkins into tasty treats!

**Important to note: pumpkins shouldn't have been previously carved.


Granny’s Pumpkin Pecan Spice Loaf

  • 31/3cups all-purpose flour (about 15 ounces)
  • 1 tbsp baking powder
  • 2 tsps baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2tsp ground allspice
  • 2 cups granulated sugar
  • 1/2cup egg substitute
  • 1/2cup canola oil
  • 1/2cup low-fat buttermilk
  • 2 large eggs
  • 2/3cup water
  • 15 ounces Fresh Pumpkin
  • cooking spray
  • 1/3cup chopped pecans


  • Preheat oven to 350°.
  • Spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl mix with spoon.
  • Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Add a ½ cup of pecans into bowl mix slowly with spoon.   Pour batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
  • This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap, for up to one month.

 Pumpkin Roll

  • 10 ouncesfresh pumpkin
  • 8 ounces cream cheese (softened, reduced fat work fine)
  • 1 tbsp vanilla
  • 1 cup powdered sugar
  • 2 tbsps butter (softened)
  • Preparation
  1. Mix together all ingredients.
  2. Cover a 10×15 inch cookie sheet with a piece of parchment paper, wider and longer than the cookie sheet.
  3. Pour batter onto parchment paper and spread evenly, making sure to get into the corners of the cookie sheet.
  4. Bake at 375 degrees for 12-15 minutes (less if the edges start to get really dark – it should look like cake and feel spongy to the touch).
  5. Next, turn onto a towel that has been generously covered with powdered sugar.  Allow to cool for a couple of minutes and remove the parchment paper.
  6. Roll the cake up, jelly roll style, in the towel starting with the short end.  Allow to cool for ten minutes.  (This helps the cake to keep the roll form.  If you did this when it was cooled the cake would crack and not keep the nice form)
  7. While cake cools mix filling ingredients.


  • 8 oz of cream cheese, softened
  • 1 Tbsp. vanilla
  • 1 cup powdered sugar
  • 2 Tbsp butter, softened
  1. Mix filling ingredients with a mixer until smooth.
  2. Unroll cake from towel and spread with filling
  3. Re-roll without the towel, wrap in foil and refrigerate for at least 1-2 hours.
  4. Cut into slices and serve

Pumpkin Pie

  • 15 ounces Fresh pumpkin
  • 1 cup sugar
  • 14 ounces sweetened condensed milk (eagle brand)
  • 2 large eggs
  • 1 tsp cinnamon
  • 1/2tsp ginger
  • 1/2tsp nutmeg
  • 1 unbaked pie crusts (9 inch)
  1. Preheat oven to 425 degrees F.
  2. Whisk all of the ingredients until smooth. Pour into crust and bake for 15 minutes.
  3. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator
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