What Can I Make With Pumpkin Pie Filling

So you’re staring at that can of pumpkin pie filling, aren’t you? The one that’s been lurking in the back of your pantry since last Thanksgiving, silently judging your lack of festive baking. Or maybe you just bought it because it was on sale, no judgment here! Either way, you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And honestly, who wants to bake an entire pie when you can have all that warm, spiced goodness in a flash? Not me, friend. Not me.

Why This Recipe is Awesome

Because it’s practically magic, that’s why! This isn’t your grandma’s hour-long pie crust saga. We’re talking about taking that glorious pumpkin pie filling and transforming it into something utterly delightful, like, *poof*! We’re making **Pumpkin Pie Swirl Blondies**, because why choose between a blondie and a pie when you can have both? It’s idiot-proof, honestly. Even I didn’t mess it up, and my kitchen adventures often involve smoke alarms. Plus, it uses up that can, freeing up valuable pantry real estate for more important things, like emergency chocolate. You’re welcome.

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, melted: Because everything’s better with butter, and melting it is step one to not-baking-a-pie laziness.
• 1 ½ cups granulated sugar: Sweetness is key, my friend. Don’t skimp unless you’re into savory blondies (which, no).
• 2 large eggs: The glue that holds our delicious dreams together.
• 1 tsp vanilla extract: Not optional. Ever. It’s like the little black dress of baking.
• 2 cups all-purpose flour: The backbone of our blondie base.
• ½ tsp baking powder: Gives a little lift, so our blondies aren’t dense bricks.
• ½ tsp salt: Balances all that sweetness. Trust me on this.
• 1 can (15 oz) pumpkin pie filling: The star of our show! Not pure pumpkin puree, remember!
• Optional: ½ cup chocolate chips or chopped nuts: Because sometimes you just need a little extra pizzazz. YOLO.

Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease and flour (or line with parchment paper for easy removal) a 9×13 inch baking pan. This step is crucial unless you want your blondies to become one with the pan.
2. Butter Up: In a large bowl, whisk together the melted butter and granulated sugar until well combined and smooth. No lumps, please!
3. Egg-cellent Addition: Stir in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until everything is happy and incorporated.
4. Dry Goods Join the Party: In a separate medium bowl, whisk together the flour, baking powder, and salt. Then, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing leads to tough blondies, and nobody wants tough blondies.
5. Swirl Time: Spread about two-thirds of the blondie batter into your prepared pan. Spoon dollops of the pumpkin pie filling over the batter. Take the remaining blondie batter and gently drop spoonfuls over the pumpkin. Using a knife or a skewer, gently swirl the pumpkin filling into the blondie batter. Don’t go crazy, just a few artistic swirls!
6. Optional Mix-ins: If using, sprinkle your chocolate chips or nuts over the top of the swirled batter.
7. Bake It Baby: Pop that pan into the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the blondie (not directly into a pumpkin swirl spot) comes out with moist crumbs, but not wet batter. The edges should be golden brown.
8. Cool Down: Let the blondies cool completely in the pan on a wire rack before cutting. This is the hardest part, IMO, but essential for neat squares.

Common Mistakes to Avoid

• Ignoring the Preheat: Thinking you don’t need to preheat the oven—rookie mistake! Your blondies will bake unevenly and probably take forever. Just do it.
• Using the Wrong Pumpkin: Grabbing plain pumpkin puree instead of pumpkin pie *filling*. They are NOT the same. One is spiced and sweetened, the other… well, it’s just pumpkin. Your blondies will taste like sadness and blandness.
• Overmixing the Batter: Remember what I said about tough blondies? That’s what happens when you beat the flour into submission. Mix just until combined, then stop!
• Not Cooling Enough: Cutting into warm blondies because you just can’t wait. I get it, but they’ll be crumbly and messy. Patience, young padawan, patience.

Alternatives & Substitutions

Feeling adventurous or missing an ingredient? No stress, we got options!

• Butter Swap: Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better, period. But if you *must* use margarine, go for it. For a dairy-free option, use a good quality plant-based butter alternative.
• Sugar Rush: Don’t have granulated? Brown sugar works too! It’ll give your blondies a slightly chewier texture and a deeper, molasses-y flavor. Yum!
• Flour Power: For a gluten-free version, a 1:1 gluten-free baking flour blend should work just fine. Make sure it contains xanthan gum.
• Spice It Up: If your pumpkin pie filling isn’t spiced enough for your liking (or you’re using plain pumpkin puree and need to save yourself), add ½ tsp of pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves to the blondie batter.
• Mix-in Madness: Not feeling chocolate chips or nuts? How about white chocolate chips, dried cranberries, or a streusel topping? The world is your oyster!

FAQ (Frequently Asked Questions)

• Can I use plain pumpkin puree instead of pumpkin pie filling?

  No, seriously, go back and read “Common Mistakes.” Pumpkin pie filling is already sweetened and spiced. Plain puree is… just puree. You’d need to add a whole lot of sugar and spices to make it work, essentially creating your own filling. Just buy the right can, future chef!

• How long do these blondies last?

  If you manage to not eat them all in one sitting, they’ll last about 3-4 days at room temperature in an airtight container. Pop them in the fridge, and they might stick around for up to a week. But honestly, good luck having them last that long!

• Can I freeze these blondies?

  Absolutely! Once completely cooled, cut them into squares and wrap them individually or place them in an airtight freezer-safe container. They’ll keep in the freezer for up to 2-3 months. Thaw at room temp or give them a quick zap in the microwave for a warm treat.

• My blondies look a little dry, what happened?

  Uh oh! You probably overbaked them. Keep an eye on the baking time and remember the toothpick test: moist crumbs, not liquid batter. Every oven is a unique beast, so adjust accordingly.

• What kind of pan should I use?

  A 9×13 inch baking pan is ideal for the thickness and baking time. If you use a smaller pan, your blondies will be thicker and take longer to bake, possibly drying out. A larger pan will make them thinner and bake faster.

• Can I add cream cheese to the pumpkin swirl?

  Ooh, now you’re talking! You absolutely can. Mix about 4 oz softened cream cheese with 2-3 tbsp sugar and an egg yolk, then dollop and swirl that along with the pumpkin filling. It’s a game-changer! (But shhh, that’s a secret advanced move.)

Final Thoughts

And there you have it, folks! A ridiculously easy, unbelievably delicious way to use up that pumpkin pie filling and make something that’ll have everyone asking for more. You’ve officially leveled up your dessert game without breaking a sweat (or a pie crust). Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, go make these. Your taste buds will thank you. Maybe even that pantry can will stop judging you. Probably not, but hey, at least you got blondies!