FAQ: What Is Canned Pumpkin Puree?

Canned pumpkin puree is a blend of winter squashes, some of them proprietary (such as the Dickinson squash, which is owned by the Libby’s brand). Pumpkin puree can be used to make pies, cakes, muffins, breads, soups, and much more. You can also make your own puree at home.

Is canned pumpkin and pumpkin puree the same thing?

Pumpkin Puree. First and foremost: Canned pumpkin and pumpkin puree are the same thing. These terms are often used interchangeably in recipes (you may also see the term solid-pack pumpkin).

Can I substitute canned pumpkin for pumpkin puree?

Making pumpkin puree from scratch (actual fresh pumpkin) is easy, and yes, you can definitely substitute the canned pumpkin for fresh pureed pumpkin on our recipes. Substitute the same volume (1 cup fresh puree for 1 cup canned). Try to allow time to drain excess moisture from your fresh pumpkin puree.

What can I use instead of canned pumpkin puree?

3 Substitutes for Canned Pumpkin Purée

  • Frozen Butternut Squash. You can substitute almost any roasted and puréed squash for canned pumpkin.
  • Sweet Potatoes. Whether you keep the raw tubers or canned cubes on hand, sweet potatoes are one of the best alternatives to canned pumpkin you can keep stocked.
  • Roasted Acorn Squash.
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Is Libby’s pumpkin puree really pumpkin?

But instead of those pumpkin varieties, Libby’s grows a proprietary strain of tan-skinned Dickinson squash. And although Libby’s does refer to its fruit as “pumpkin,” in appearance, taste, and texture (not to mention species) it more closely resembles squash.

Where can I find pumpkin puree?

But generally, you’ll find pumpkin puree in the baking aisle of the grocery store. If there’s a holiday section, that’s the next place to check, especially if it’s close to Thanksgiving time. Otherwise, check the canned goods aisle.

Is solid packed pumpkin pumpkin puree?

Solid pack pumpkin is just pumpkin. Pumpkin puree is also simply pumpkin, nothing else. Some stores use the term pumpkin puree but this just means it’s better for baking. Pumpkin puree saves you time when you want to bake, so you don’t have to scoop your own pumpkin.

Why is there no pumpkin puree?

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. Otherwise, it has been “a very normal year and the supply is absolutely normal.”

Can I use applesauce instead of pumpkin puree?

Applesauce Applesauce is a possible replacement for pumpkin in baked goods. If you have a pumpkin bread recipe but no pumpkin, try using canned, smooth applesauce. It won’t taste anything like pumpkin, but it has similar baking qualities.

What is pumpkin puree made of?

A cooked pumpkin that is blended or mashed in a food processor to create a smooth pulp. This round orange ingredient can be baked, roasted, sautéed, steamed or boiled. Different cooking methods will change the flavor of the puree.

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Why is there no canned 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.

Is pumpkin puree actually squash?

That’s right, some canned “pumpkin” purée is actually made from one or more types of winter squash, like butternut, Hubbard, Boston Marrow, and Golden Delicious. These squash varieties can be less stringy and richer in sweetness and color than pumpkin.

What type of pumpkin is canned pumpkin?

You might be used to seeing giant orange pumpkins every fall, but they’re not the only variety of pumpkin out there. The kind used in most canned pumpkin is Dickinson pumpkin, a variety of Cucurbita moschata, and was developed by Libby’s, the brand that sells most of the cans in the US.

What kind of pumpkin is used in canned pumpkin?

The Dickinson pumpkin or squash really is the source of most canned pumpkin we eat today. Why the Dickinson squash? As the Wall Street Journal reported last year, those who are determined to make pumpkin pie from scratch soon learn that “field pumpkins taste disgusting: stringy, watery, and bland.”

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