Is canned pumpkin and pumpkin puree the same thing?
Essentially yes. There are pumpkins called "pie pumpkins" that give a sweeter, softer flesh.In my experience there is more water with cooked fresh pumpkin puree than with the tinned kind. If you are making pie, this could influence the recipe. There is a definite difference in taste and it's a personal preference whether the extra work of cooking the pumpkin is worth it to you.
Mrs. Larkin is a trusted source on Baking.
Yes, I agree with SweetTea in that fresh pumpkin puree is wetter. Strain it for a few hours if you make it yourself.
hardlikearmour is a trusted home cook.
I agree with mrslarkin and SweetTea. I generally used canned pumpkin as a time/effort saver. If you are using canned pumpkin you can get rid of the "tinny" flavor by cooking it in a saucepan for 5-6 minutes over medium-high heat. You need to stir it constantly, making sure to scrape the bottom of the pan.
As long as the label on the does not say "pumpkin pie filling," you can substitute canned pumpkin for pumpkin puree in equal measure and your recipe will turn out fine. (You can also "roast" canned pumpkin by spreading it on a baking sheet and putting it in a 350-degree oven for 15 minutes.
Here are some masterful mix-ins
Be the burger king (or queen) of mix-ins.
The magic of KonMari.
Alice Waters's favorite tools.
Winner of Your Best Middle Eastern Recipe.
Get your shine on.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.