How to use leftover pie filling in unexpected ways

Stuck with leftover pie fillings? Here are some unique ideas for using them up in a whole new way.

How to use leftover pie filling in unexpected ways

Fruit filling

  • To make a unique cookie bar, press a tube of prepared sugar or chocolate chip cookie dough into the bottom of a 23 x 35-centimetre (nine x 13-inch) baking pan. Bake at 180°C (350°F) for 15 minutes. Top with a can of cherry, raspberry or strawberry pie filling, leaving a 1/2 centimetre (1/4 inch) border around the edge. Bake for 10 to 15 minutes more, then cool completely in the pan before cutting into squares.
  • For quick-and-easy mini fruit pies, add five millilitres (one teaspoon) or so of pie filling to the centre of a wonton wrapper, wet the edges, then fold over and pinch closed. Drop into boiling water and cook until the "pies" float. Remove, dry and pan-fry in a nonstick skillet coated with cooking spray until golden brown, about five minutes. Sprinkle with confectioners' sugar and serve at room temperature.

Pumpkin purée

For a breakfast treat, make pumpkin pancakes. In a large bowl, combine:

  • 500 ml (2 c) flour
  • 15 ml (1 tbsp) baking powder
  • 2 ml (1/2 tsp) salt
  • 2 ml (1/2 tsp) ground cinnamon
  • 1 ml (1/4 tsp) ground ginger
  • 1 ml (1/4 tsp) ground nutmeg
    Make a well in the centre and add 375 millilitres (1 1/2 cups) milk or buttermilk, 250 millilitres (one cup) canned pumpkin purée, three egg whites, 30 millilitres (two tablespoons) melted unsalted butter, and 30 millilitres (two tablespoons) brown sugar.
    Briefly stir the liquids in the well to combine them. Stir the dry ingredients into the liquid ingredients until just combined. Drop 125 millilitres (1/2 cup) of batter onto a buttered heated griddle. Cook until golden brown, one to two minutes per side.
  • To make pumpkin ravioli, mix together canned pumpkin purée, toasted chopped pecans, grated Parmesan cheese, an egg, some melted butter, chopped fresh sage, lemon juice and lemon zest. Use to fill wonton wrappers. Moisten the wrapper edges with water then fold over the filling and pinch the edges to seal. Cook the ravioli in salted boiling water until tender, three to five minutes. Serve with alfredo sauce.


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