The feast is over and you've cleaned the kitchen. But there's something still lurking that you just don't know what to do with. All that leftover canned pie filling! So you went a bit nuts and bought too much? We get it. Here are a ton of recipes you can make using all that pie filling……..OTHER than pie.

berry cobbler in a dish with ice cream from Shelf Cooking

We know that it's tempting to stock up on all those extra baking supplies when they're a great price. So, we've been there — with a pantry full of canned pie filling — and no more pies to be made!

Or, maybe you needed just half the can of filling, and you're not sure what to do with the rest of it.

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When you're up to your eyeballs in all that pie filling and don't know what to do, we've got you covered! You'll enjoy any one of these yummy recipes using pie filling, AND you'll free up that space in your pantry.


overnight oats with fruit topping on a countertop from Shelf Cooking

If you want something quick and easy that doesn't require an oven, you've found it! These tasty dishes are made all the better with the addition of that canned pie filling. Throw in whatever flavor you've got that sounds delicious.

  • Overnight Oats – Add a scant amount of pie filling to your overnight oats in the morning for some added fruity zip.
  • Cheesecake Parfaits – Beat two 8 oz. packages of cream cheese with 3 Tbsp of heavy cream and 5 Tbsp sugar. Add a splash of lemon juice and vanilla to finish it off. Layer in a glass on top of crushed graham cracker crumbs, then the cream cheese filling, and your leftover pie filling on top. Mmmmm.
  • Trifle – Layer delicious bits of angel food cake, vanilla pudding, and fruit pie filling in a trifle bowl or glass mixing bowl. Repeat layers until you have filled the bowl or run out of ingredients!
  • Sandwich Cookies – Everyone has a favorite cookie recipe. Why not cook up a batch and then add some vanilla ice cream and fruit pie filling in the center for a delicious sandwich treat.
  • Angel Dessert – Take advantage of those store-bought angel food cakes and top with some pie filling and whipped topping.
  • Breakfast Yogurt Parfait – Layer together vanilla or plain yogurt and your leftover pie filling in a glass and top with granola for a filling breakfast.

Don't those all sound UH-MAZING?! Make one — or all! — of these recipes using pie filling and you'll find yourself wishing you had MORE to use.


pumpkin bars stacked together on top of a napkin from Shelf Cooking

When it's time to fix up a yummy dessert for a family meal that's warm and comforting, you can bake up one of these simple options using all those cans of pie filling. Just one question: can we come over for dessert?

  • Pumpkin Dessert – Got leftover pumpkin pie filling after a holiday feast? Make up some of this yummy pumpkin dessert from Taste of Home.
  • Cobbler – Use our favorite cobbler recipe and substitute in whatever leftover fruit pie filling you need to use up.
  • Dump Cake – The easiest form of cake is a simple dump cake. Spread a layer of the leftover pie filling in the bottom of a baking dish. Then, dump a boxed cake mix evenly over the top. Last, add thin slices of butter evenly-spaced on the top. Bake at 350°F degrees for 35-40 minutes.
  • Layer Cake – This one's SUPER simple. Use your favorite boxed cake mix to bake up two or more cake rounds. When you assemble the cake, use the leftover filling between layers as a cake filling. YUMMY!!
  • Pocket Pies – Roll out leftover pie crusts. Cut into 4″ circles with a circle cookie cutter. Fill one half with pie filling; fold over. Seal edges with a fork. Brush egg white over the crust. Bake in a 425°F oven for 15 minutes until top is golden brown.
  • Fruit Bars – Preheat the oven to 350°F. Then mix together 1 cup butter, 2 cups sugar, and 1 tsp salt. Beat in 4 eggs and then 1 tsp vanilla extract. Gradually add 3 cups flour to the mixture to make a dough. Spread 3/4 of the dough in a greased baking pan. Then spread the pie filling on top. Last, drop spoonfuls of the remaining dough on top. Bake for 35-40 minutes until golden on top. Serve as is or shake powdered sugar on top for something extra.

If your pantry runneth over with cans of pumpkin pie filling or you mixed up a huge batch of filling for a holiday feast, then have no fear! We put together an ENTIRE amazing article chock full of recipes that you can create using leftover pumpkin. You know we've got you covered!


Blueberry cheesecake on a white plate from Shelf Cooking

The short answer: YES! Solve this problem the shelf cooking way by freezing that filling for later. Better yet — freeze what you have left in the shape of your pie pan! To do this:

  1. Cover the bottom of a metal pie pan with heavy-duty aluminum foil with overhanging edges and then add your filling to the pan.
  2. Metal pie pans work best for the freezing process because it conducts the cold better and freezes the pie filling more evenly.
  3. Set the pan on a flat cookie sheet to make it stable and then freeze it until the filling is a solid block.
  4. Once the filling is frozen solid, you can fold the aluminum foil over the top and then pop the filling from the pan.
  5. Once you remove the filling, store it a freezer bag and freeze fillings for three to four months.

Pro Tip: If you only have a partial can of pie filling left, you won't have enough to fill a metal pie dish! In this case, use an empty ice cube tray and fill the squares with the pie filling you have left. Once it is frozen, then pop it out and wrap in saran wrap inside a freezer bag. You can use the cubes in a smoothie or single-serve dessert.


Guess what?! We have the best news!! When you are ready to use your frozen filling, you don’t even need to thaw it first! To use your frozen pie filling:

  1. Pull out the same pie pan you used when you froze the filling.
  2. Line it with a pie crust that is either homemade or store-bought and then sprinkle with a few teaspoons of flour or cornstarch. This will help to thicken any extra “juice” that results from freezing the filling.
  3. Pop the frozen fruit filling disk right on top of the pastry and bake. Note: You may need to add 20 – 45 minutes to the recipe’s baking time, depending on the size (and depth) of the pie, to make sure your filling cooks completely.

Leave a comment below and let us know what type of pie filling you usually have on supply and what you are planning to make!

Image with text that reads "12 non-pie recipes for pie filling" from Shelf Cooking

Need more ways to cook up something tasty?

Pie'll see you later!