This time of year, cans of pumpkin puree are flying off the shelves. Whether you are making pumpkin pie, pumpkin bread, pumpkin cookies, or pumpkin cold foam, you’ll need a can of this stuff. But have you ever thought about making it yourself? And if you did, would the extra work and effort be worth it? Would it make the treat taste better? Or should you just be pulling an Ina Garten?: “Store-bought is fine."
I decided to test out this theory and put fresh pumpkin and canned pumpkin puree head-to-head to see if breaking down a pumpkin from fruit (yes, a pumpkin is a fruit) to mush is worth doing.
Here are the rules. I would make the same recipe twice, once with canned pumpkin puree, once with fresh pumpkin puree. I chose a pumpkin bread recipe (I don’t love pie), and I would taste them both at the end to see if there was a difference in flavor.
Hold on. What exactly is canned pumpkin?
There isn’t much of a difference between canned pumpkin and fresh pumpkin puree, and looking at the list of ingredients on the back of the can will tell you that. It will probably just say pureed pumpkin or steamed pumpkin puree.
So how does canned pumpkin differ from fresh pumpkin puree?
Well, the recipe I used requires (1) a small sugar pumpkin I purchased from the grocery store, (2) removing its insides, and (3) roasting it before blending it into a puree. That differs from the canned stuff in a few ways. Firstly, it’s made from one type of pumpkin, while the canned version may be a blend of a few different kinds of pumpkins or maybe even squash. And secondly, the fresh kind is roasted rather than steamed.
The canned pumpkin puree (left) and fresh pumpkin puree (right).
What are some important tips to remember when making fresh pumpkin puree?
I thought you’d never ask! Make sure you are using a small pumpkin, often referred to as a sugar pumpkin, instead of the big kinds you might carve as a jack-o-lantern. Also, be sure to puree the cooked mixture enough to get rid of any stringy texture. This recipe even says to strain it through a cheesecloth if using it to bake.
What about the actual baking differences?
Visually, the canned pumpkin was thicker and darker in color. From can to can and brand to brand, you will generally find the same-looking product. The fresh pumpkin puree was slightly thinner in texture, but it was not watery. It also had a more yellow-y golden color.
The canned pumpkin bread (left) and fresh pumpkin bread (right).
The canned pumpkin bread slice (left) and fresh pumpkin bread slice (right).
As for the pumpkin breads themselves, the fresh pumpkin puree pumpkin bread easily added an hour onto my bake time, although most of that was spent roasting the pumpkin in the oven. After that, though, despite the canned pumpkin being thicker, both batters looked identical, as did the loaves coming out of the oven. Both were crusted with a crackly cinnamon-sugar top (which you should not skimp out on—recipe here). Taste-wise? I have to say...I couldn’t tell the difference. One wasn’t more moist or less pumpkin-y or just better in general than the other. I even did a blind tasting and found both slices tasted the same. Which I have to admit, was slightly defeating.
Here’s the good news. This means that most of the time, the canned stuff holds up to the homemade kind, which isn’t often true when it comes to cooking. That said, here’s where I would make a distinction: When you want more control in the flavor of your pumpkin, make it from scratch. Add in different spices or experiment by cutting it with squash. Or let it roast until it’s extra caramelized for a super nutty flavor.
When you just need pumpkin for a recipe, grab the canned stuff. You can always count on this to have a consistent product that will be the same every time you reach for it.
Either way—happy pumpkin bread season!
FAQs
The fresh puree had a squashy/pumpkiny, subtle almost herbaceous flavor. The regular canned had a deep, slightly intense unique flavor.
What's the difference between canned pumpkin and fresh pumpkin? ›
Pumpkin Puree Taste Comparison:
Fresh: Squashy/pumpkiny, subtle almost herbaceous flavor. Regular Canned: Deep, slightly intense unique flavor. Organic Canned: More similar to the fresh stuff than the regular canned, but with more flavor than homemade.
Is there a difference between canned pure pumpkin and pumpkin puree? ›
Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.
Is canned pumpkin as healthy as fresh pumpkin? ›
Canned pumpkin offers the same health benefits as fresh pumpkin, making it quick and easy to add pumpkin to recipes year-round. Pumpkin seeds are typically roasted and sold separately as a snack or topping. Pumpkin comes in many shapes, sizes, colors, and weights.
Is Libby's pumpkin puree real pumpkin? ›
Libby's, the quintessential canned pumpkin brand, uses a proprietary strain of the Dickinson pumpkin variety in their product, which is also often called a Dickinson squash. On Libby's website, it states that their product is 100 percent pumpkin.
Can I use fresh pumpkin puree instead of canned? ›
Fresh Pumpkin Puree
Fresh pumpkin is the ideal alternative for recipes that call for solid-pack canned pumpkin. To make pumpkin puree, first make sure you're grabbing the right kind of pumpkin. Look for pumpkins labeled as pie, sugar pie or baking pumpkins (regular carving pumpkins don't fit the bill here!).
Is canned pumpkin tasty? ›
Pumpkin puree is basically a fall pantry staple at this point. We love this versatile squash for it's subtle nutty flavor and sweetness that works well in baked goods, pies, soups, curries, and more.
Is pumpkin puree 100% pumpkin? ›
Pumpkin puree can be labeled as 100% pure pumpkin, pumpkin puree, solid pack pumpkin, or simply "pumpkin." Regardless of what it's called, one thing pumpkin puree won't contain is any sort of seasonings or sugar—it's just cooked and mashed squash.
How to make pumpkin puree taste better? ›
Cooking down pumpkin purée is similar to browning butter: Water evaporates and the milk solids become flavorful and toasty. For even more flavor, you can add spices (like the celebrated pumpkin pie spice!) to the purée during the cooking step.
What is the best canned pure pumpkin? ›
The Best Overall: Libby's 100% Pure Canned Pumpkin
There is a reason that Libby's 100% Pure Pumpkin has been the go-to brand for so many people for so long.
It is safe and healthy to eat pumpkin every day, but Campbell suggests sticking to only one serving per day—about half a cup of canned pumpkin and one cup of raw pumpkin – for a couple reasons. “Although pumpkins are great for you, they do contain a good amount of fiber,” says Menshulam.
Can humans eat raw canned pumpkin? ›
Pumpkin puree is made by steaming and pureeing squash so there are no added ingredients. Is canned pumpkin cooked? Yes, it's already been cooked via steaming. It's safe to eat canned pumpkin straight from the can, but it's infinitely better baked into a pan of pumpkin bars.
Can diabetics eat pumpkin soup? ›
Pumpkin has a high GI, at 75, which makes a perception of it not being good for diabetes patients. “But one also needs to see it in the context of the impact of its carbs on the body's blood sugar level — which is very low. Thus, pumpkin is actually a safe bet for diabetic patients,” explained Tyagi.
Why is there no Libby's pumpkin in stores? ›
"Just to be clear, there is not a shortage this year." According to Raghela, farmers experienced a rain delay when it was time to plant pumpkin crops, so harvesting took place later than usual—which means it's taking longer for this year's pumpkin goods to make it to store shelves.
Why is my pumpkin yellow inside? ›
Certain heirloom and unique pumpkins, for instance, could contain flesh that is tinted yellow or another hue. Accordingly, the flesh of a pumpkin may be orange, yellow, or even a different hue depending on the variety.
What is the difference between pure canned pumpkin and pumpkin puree? ›
Is Pumpkin Puree the Same as Pure Pumpkin? Yes, canned pumpkin can be labeled as 100% pure pumpkin or just as pumpkin puree. They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time.
How much fresh pumpkin equals a can? ›
Yield: One fresh (3-pound) pumpkin makes about 2 cups of pumpkin puree, as much as one (15-ounce) can from the store. Storage: Store fresh purée in the refrigerator and use within 1 week. Freezer: Scoop into a freezer bag or glass jars (leave ½ inch head space for expansion), label, date, and freeze for up to 3 months.
Can fresh pumpkin be canned? ›
Pumpkin or squash purée can be made at home and preserved by freezing for future use. However, if you are looking to can pumpkin or squash at home, the only safe option is to pressure can cubed squash. Do not pressure can or boiling water bath can mashed, puréed, or grated squash or pumpkin.
Can you eat raw canned pumpkin? ›
Pumpkin puree is made by steaming and pureeing squash so there are no added ingredients. Is canned pumpkin cooked? Yes, it's already been cooked via steaming. It's safe to eat canned pumpkin straight from the can, but it's infinitely better baked into a pan of pumpkin bars.
Can I use any pumpkin for puree? ›
CHOOSING YOUR PUMPKINS
Different varieties of pumpkin make different purée textures and flavours, so while you can use any pumpkin for purée, they'll give different results.
