Pumpkin is a very popular ingredient used in many fall recipes like pumpkin pie, pumpkin bread, pumpkin muffins, etc. When making these pumpkin recipes, most recipes call for either pumpkin puree or 100% pure pumpkin. This can lead to some confusion over whether pumpkin puree and 100% pure pumpkin are the same thing.
The short answer is no, pumpkin puree and 100% pure pumpkin are not exactly the same thing. While they are similar and can often be used interchangeably, there are some differences between the two pumpkin products.
What is Pumpkin Puree?
Pumpkin puree, also sometimes called pumpkin pulp, is made from pumpkins that have been cooked and mashed into a smooth, thick paste. To make pumpkin puree, whole pumpkins are cut open, seeds and stringy pulp are removed, and the remaining pumpkin flesh is cooked until soft. The cooked pumpkin is then mashed or blended into a smooth, velvety puree.
Pumpkin puree usually contains just one ingredient – cooked, mashed pumpkin. However, some store-bought canned pumpkin purees may contain other ingredients like salt, spices, preservatives, or sweeteners. Read the ingredient list carefully to be sure you are buying only pure pumpkin.
How is Pumpkin Puree Made?
There are a few methods for making homemade pumpkin puree:
- Oven – Pumpkin halves are baked cut-side down in the oven at 350°F until very tender, then scooped from the rind and mashed.
- Stovetop – Pumpkin chunks are boiled or simmered in water until soft, then drained and mashed.
- Microwave – Cubed pumpkin is microwaved with a little water until soft, then blended.
- Pressure cooker – Pumpkin pieces are pressure cooked until fork tender, then pureed.
No matter which cooking method is used, the final result should be a smooth, pudding-like puree without lumps or chunks.
What is 100% Pure Pumpkin?
100% pure pumpkin is pumpkin flesh that has been processed and canned without any added ingredients. It is made from delicious, nutritious pumpkin that has been cleaned, cooked, and packaged.
According to the FDA, 100% pure canned pumpkin is processed from Cucurbita pepo pumpkins of the Styrian cultivar. It contains absolutely no added sugars, fats, preservatives, or other ingredients – it is just pure pumpkin.
How is 100% Pure Pumpkin Made?
To make 100% pure canned pumpkin:
- Styrian pumpkins are harvested and thoroughly washed.
- The outer rind is removed and the inner flesh and seeds are separated.
- The pumpkin flesh is cut into chunks, steam cooked, and pressed through screens to separate from excess liquids.
- The thick, concentrated pumpkin puree is packed into cans, sealed, and sterilized by heating.
This process results in a smooth, dense pumpkin product that is shelf-stable and ready to be used in recipes.
Similarities Between Pumpkin Puree and 100% Pure Pumpkin
While pumpkin puree and 100% pure pumpkin are not exactly the same, they do have some important similarities:
- Both are made from real pumpkin flesh.
- Both have a naturally sweet flavor.
- Both create a smooth, pudding-like texture.
- Both can be used interchangeably in most recipes.
The main difference lies in how the pumpkin flesh is prepared and processed. But when it comes to taste, texture, and general usability, pumpkin puree and 100% canned pumpkin are virtually interchangeable in recipes.
Nutrition Comparison
Pumpkin puree and 100% canned pumpkin also have very similar nutritional profiles. Here is a nutrition comparison of a 1/2 cup serving of each:
| Nutrient | Pumpkin puree | 100% canned pumpkin |
|---|---|---|
| Calories | 49 | 45 |
| Fat | 0.1g | 0.1g |
| Sodium | 3mg | 5mg |
| Carbs | 12g | 11g |
| Fiber | 3g | 5g |
| Sugar | 2.5g | 2g |
| Protein | 1.5g | 2g |
As you can see, the differences in nutrients between homemade pumpkin puree and 100% canned pumpkin are minor. Both provide nutrients like vitamin A, vitamin C, potassium, and fiber with minimal fat, sodium, or sugars.
Differences Between Pumpkin Puree and 100% Pure Pumpkin
While the two are very similar and largely interchangeable, there are some differences between pumpkin puree vs 100% pure pumpkin:
- Packaging – Pumpkin puree is often homemade or sold in the refrigerator section, while 100% pumpkin is a shelf-stable canned product.
- Consistency – Puree is looser and more liquidy than 100% pumpkin, which has a dense, solid pack texture.
- Flavor – 100% pumpkin tends to have a deeper, more pronounced pumpkin flavor.
- Uses – Puree works better in soups or when you want a smoother, less dense texture.
So while swapping one for the other is fine in most recipes, the extra thickness and density of 100% canned pumpkin makes a difference in certain foods.
When to Use Pumpkin Puree vs. 100% Pure Pumpkin
Here are guidelines for when to use each:
- Pumpkin puree is better for:
- Soups, bisques, and smoothies
- Recipes where you want a looser consistency
- Homemade recipes when you don’t have canned pumpkin
- 100% pure pumpkin is better for:
- Pies, custards, fudge, and pancakes
- When you want a thick, dense texture
- Recipes that specifically call for canned pumpkin
Can You Make Pumpkin Puree from Canned Pumpkin?
Yes, you can make pumpkin puree at home using 100% canned pure pumpkin. To do this:
- Start with a can of 100% pure pumpkin, not pumpkin pie filling.
- Pour the contents into a blender or food processor.
- Blend until completely smooth and free of lumps.
- For a thinner puree, add a splash of milk, cream, or water as needed while blending.
This easy “doctored” pumpkin puree can then be used anywhere a looser puree texture is needed, like soups, smoothies, and baked goods with a lot of moisture.
Can You Substitute Canned Pumpkin for Pumpkin Puree?
Yes, in most recipes canned 100% pure pumpkin can be substituted 1:1 for homemade pumpkin puree. The puree may incorporate more easily into wet mixtures than thick canned pumpkin, but they are quite interchangeable in cookies, breads, pancakes, and pies.
If a recipe calls for pumpkin puree, don’t use pumpkin pie filling. Pie filling has added sugar and spices that will throw off the flavor and texture. Stick to 100% canned pumpkin with no other ingredients.
Tips for Working with Canned Pumpkin
When cooking and baking with 100% canned pumpkin, keep these tips in mind:
- Give it a good stir – Canned pumpkin tends to separate, so stir before using.
- Check your spices – Taste and adjust cinnamon, nutmeg, ginger, and other spices as needed.
- Make it smooth – Puree in a blender if your recipe needs a silkier texture.
- Prevent lumps – Whisk vigorously into wet, acidic ingredients like buttermilk or yogurt.
- Store leftovers – Transfer extra pumpkin into an airtight container and refrigerate up to 1 week.
Tips for Working with Homemade Pumpkin Puree
If making your own pumpkin puree at home, keep these tips in mind:
- Peel before cooking – Peeling raw pumpkin makes for a smoother puree.
- Cook thoroughly – Simmer chunks until falling-apart tender before mashing.
- Strain for smoothness – For silky puree, press through a sieve or food mill.
- Package in portions – Freeze measured amounts in bags or containers to pull from later.
- Prevent oxidation – Toss with lemon juice and freeze portions immediately.
Frequently Asked Questions
Is canned pumpkin the same as pumpkin puree?
Canned 100% pure pumpkin can generally be used in place of homemade pumpkin puree in recipes, and vice versa. Both are made from cooked, mashed pumpkin flesh. However, canned pumpkin has a thicker, denser consistency than homemade puree.
Is pumpkin puree from fresh pumpkin better?
Yes, some people believe fresh pumpkin makes a better-tasting puree. But canned 100% pumpkin is much more convenient. As long as no sugars or spices have been added, canned pumpkin works great in most recipes.
Can I freeze leftover pumpkin puree?
Absolutely! Leftover pumpkin or squash puree freezes very well for later use. Scrape it into freezer bags or containers, removing as much air as possible before sealing. It will keep for 6 to 9 months in the freezer.
What’s the difference between canned pumpkin and pumpkin pie filling?
Read labels carefully! Pumpkin pie filling has added sugar, spices, and sometimes other ingredients too. 100% canned pumpkin contains only pumpkin flesh. Don’t use pie filling unless a recipe specifically calls for it.
Do I need to thaw frozen pumpkin puree before using?
Not necessarily. Frozen pumpkin puree can often be used straight from the freezer in recipes. You may need to let it sit at room temperature briefly to soften before mixing or blending for the smoothest texture.
Conclusion
While not exactly the same product, pumpkin puree and 100% canned pumpkin are quite similar. They both provide that sweet, nutty flavor and smooth, thick texture perfect for fall baked goods and other recipes.
As long as a recipe doesn’t require an exact consistency, homemade pumpkin puree and 100% canned pumpkin can typically be used interchangeably. Now that you know the details of each and when one may work better than the other, you can pick the right pumpkin product for your baking.