Not sure how to use the last few tablespoons of pumpkin puree in the can? Make this Sweet Pumpkin Quesadilla for a simple tasty treat!

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What To Do with Leftover Pumpkin Puree?

Recently, I had about a quarter cup of pumpkin purée leftover from making Pumpkin Spice Oatmeal in the Crock Pot. Isn’t that so frustrating? What can you do with that leftover little bit? I usually cover it, put it in my refrigerator to use later, forget about it and then find it wedged behind something after a week or so and inevitably toss it out. My biggest pet peeve is wasting food so I had to come up with a solution for using leftover pumpkin puree. Enter my (and my kids’) newest obsession… the Sweet Pumpkin Quesadilla.

Sweet Pumpkin Quesadilla from Weelicious.comPin

I’ve said it here more than once, whenever you don’t know what to make for lunch or dinner, pull out your leftovers, and put them all in a quesadilla. No matter what I seem to sandwich between two tortillas, my kids will eat it. My quesadilla theory has been proven correct time and time again, and this Sweet Pumpkin Quesadilla is the newest evidence to support my claim.

Sweet Pumpkin Quesadilla from Weelicious.comPin

How to Make a Sweet Pumpkin Quesadilla

This is probably the easiest recipe you’ll ever make. I almost feel silly for posting it, but here goes nothing! Spread a creamy layer of pumpkin purée onto one tortilla, drizzled on some honey and let the kids sprinkle both sides with cinnamon or pumpkin pie spice before sandwiching them together and cooking to toasty perfection. I’ll usually melt a couple teaspoons of butter in the pan to cook the quesadilla in and it turns out to be so sweet and crunchy it almost tastes like dessert. And from the looks on my kids faces when I served it to them, I think they’d agree!

More Pumpkin Recipes


Sweet Pumpkin Quesadilla

These quesadillas are incredibly simple to make and the perfect way to use up the last few tablespoons in a can of pumpkin puree!
No ratings yet
Course: Lunch
Cuisine: American
Servings: 1
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes


Optional additions:

  • chocolate chips, whipped cream cheese, mozzarella cheese, pumpkin seeds or beans


  • Layer the pumpkin puree and honey or maple syrup onto the tortillas.
  • Toast 2-3 minutes each side on medium heat or until golden.


Calories: 238kcal | Carbohydrates: 44g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 444mg | Potassium: 146mg | Fiber: 3g | Sugar: 15g | Vitamin A: 4670IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 3mg
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. This is a brilliant and tasty way to use canned pumpkin. I always have a can or two in the cupboard, despite not really being a pumpkin fan. I really can’t see that being a problem anymore.

    I didn’t have cream cheese so I substituted my last slice of American. Still pretty good, even with the honey. I wonder if I can push my luck making this a grilled cheese sort of sandwich using cream cheese. I have a picky eater who despises tortillas.

  2. I was skeptical about a sweet quesadilla, but was desperate for a lunch to send to daycare. My 17 month old apparently gobbled it up and asked for more. I tried it too, and am skeptical no longer…

  3. Do you think this would work with mozarella cheese instead of cream cheese? Believe it or not, my 2 year old won’t eat cream cheese!

  4. Yum! I made the pumpkin quesadillas for my 2 year-old for his lunch today, and he LOVED them! He loved them so much that he requested them for dinner later that evening, as well. Seriously, all of your recipes that I’ve tried have a 100% success rate on the table here. Thank you!

  5. Just made these for lunch, will definitely “schmear” more cream cheese and pumpkin next time, but my son is downing it as we speak as is Tomorrow for lunch I am going to do an uncooked pinwheel version of this, hopefully it is just as good!

  6. For my little one that can’t do dairy, I used a lactose free french vanilla yogurt since I didn’t toast it very long and it went well. I bet some greek yogurt with honey would be yummy!

  7. It is good without honey and cheddar cheese as well. I have been making them with cheddar for a few years now 🙂

  8. our preschool says no sugar in the first three ingredients for any shared snack, but I always put a candy corn or jelly bean or two in his planet box! This should be ok, just don’t let them see the cinnamon sugar! >:)

  9. Did you Say Quesadilla and Pumpkin! Two family favorites in one AWESOME! We will be trying this asap!

    Our school has a “No Sugar” rule also. Which contains gummie snacks, little debbies, hostess, sweet desserts.. They will literally throw it away or send it back home. I send yogurt, fruits, honey and sunbutter sandwhiches with him and they never have a negative comment on “natural” sugar items.

  10. So like no jelly on sandwiches?

    I assume “no sugar” means no treats that are only sugar – such as “fruit snacks,” cookies, and candy. Possibly even sweetened yogurt.

    I would assume you’re allowed to pack fruit, which contains sugar. Heck. BREAD contains sugar! So honey inside a healthy option would be okay. It’s like adding jelly to a peanut butter sandwich. And since YOU’RE making it, you get to control how much goes in, unlike pre-made store-bought sugary gunk.

  11. A no-sugar rule? That’s a new one! What does that mean, specifically? Honey is a natural, unrefined product. The honey is the only thing in this that adds sweetness so without it you’ll get the pumpkin and cinnamon flavor plus creaminess from the cream cheese! I think it would still be yummy, but it’ll be more of a savory sandwich and not a sweet treat!

  12. What do you think it would be like without the honey? My son’s school has a no-sugar rule for lunches.

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