You might think that fresh is always best, but for fall baking, canned pumpkin is king. Find out why our Test Kitchen prefers a can over any pumpkin patch pick.
Why It’s Better to Use Canned Pumpkin for Fall Baking
Updated on Feb. 23, 2024
When it comes to cooking a fantastic meal, we’ve always heard that fresh is better. There’s no denying farmers market strawberries or tomatoes just off the vine add incredible flavor to a dish. However, there’s one exception to this rule: cooking with pumpkin.
Even professional cooks testify that canned pumpkin is superior to fresh puree for cooking. But why is that, exactly? To get to the bottom of this puzzling baking best practice, we asked our Test Kitchen experts to weigh in.
First, Is Canned Pumpkin Actually Pumpkin?
Just like the predictable release of PSLs and new Halloween candy, the annual debate about canned pumpkin always emerges. Some folks insist that canned pumpkin is actually some sort of butternut squash and not the real deal (though you can make a delicious pie with butternut squash).
You can squash this debate easily: Check the label. The ingredient list on the most popular brands of canned pumpkin is short and sweet: pumpkin!
So, Why Used Canned Pumpkin Instead of Fresh?
“Using fresh pumpkin sounds appealing until you try it once,” says Maggie Knoebel in our Test Kitchen. This might sound harsh, but hear Maggie out!
Canned Pumpkin Saves Time and Effort
“Making pumpkin puree is time-consuming,” says Maggie.
Making a batch of pumpkin puree from scratch can take an hour or more. You have to clean the pumpkin, remove the seeds (don’t toss ’em—make roasted pumpkin seeds instead), roast or steam the squash, puree it, strain it and let it all cool. That’s a lot of work and time! Get to know if you can eat pumpkin seed shells.
With a can of pumpkin, you just have to pop open the top. It makes these quick and easy pumpkin recipes so simple.
Canned Pumpkin Delivers Consistent Results
“Homemade pumpkin puree is consistently inconsistent,” says Catherine Ward in the Test Kitchen. That’s because the amount of water in each pumpkin varies. That means your homemade puree can either yield a perfectly lush pumpkin pie from scratch or one that’s unpleasant and watery.
Because canned pumpkin has the same texture can after can, “you’ll get a consistent result with your recipes every time,” explains Maggie.
Canned Just Tastes Better
When it comes down to pies made with fresh pumpkin versus canned pumpkin, our editors preferred the canned version.
Why? Our pros said that the pie made with canned pumpkin was more flavorful with a perfectly silky texture. Canned pumpkin also tends to have a more vibrant color, which makes all sorts of recipes, including pumpkin bread, look all the more appetizing.
And if the standard can of Libby’s isn’t for you, Maggie says, “our recent Test Kitchen-Preferred pumpkin taste test showed me how many types of puree are out there.” Check out our Libby’s pumpkin pie recipe.
Canned Pumpkin Is Cost-Effective
Maggie explains that opting for canned pumpkin is often better for your baking budget.
A sugar pie pumpkin (that’s the kind you want to use for cooking—not your standard Jack-O-Lantern pumpkin) will often run you around $5 at the pumpkin patch. Depending on the size of the pumpkin, you may need multiple for the right amount of pumpkin puree for your recipe.
In contrast, a can of pumpkin puree costs about $2 and all the prep work is done for you.
Canned Pumpkin Is Readily Available
Lastly, canned pumpkin is readily available at most grocery stores year-round—perfect for when you get a craving for pumpkin muffins in mid-June. If that sounds like you, be sure to stock up on a few extra cans. Canned pumpkin has a long shelf life, much like these other baking staples.
If you can’t find pumpkin at your grocery store, you can try these canned pumpkin substitutes.
Canned Pumpkin FAQs
Now that you know you should be adding a can or two of pumpkin to your shopping cart, get the answers to a few of your most pressing questions.
- What are canned pumpkin ingredients? Check the label! You’ll find that pumpkin is the only ingredient listed. 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.
- How long is canned pumpkin good for? Unopened, canned pumpkin will last until the expiration date printed on the can. Once opened, leftover pumpkin can be kept in the fridge for up to five days. Use it up with these recipes that call for a partial can.
Open a Can! These Recipes All Start with Canned Pumpkin
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Pumpkin and Oat PancakesFor the perfect fall breakfast, these pancakes are perfect. The pumpkin and cinnamon go perfect together.—Nancy Horsburgh, Everett, Ontario
No-Bake Pumpkin PieIn our no-bake pumpkin pie, layers of fluffy whipped cream and spiced pumpkin rest dreamily inside a cozy graham cracker crust.
Pumpkin Cheese BallNo one will guess that this make-ahead pumpkin cheese ball has pumpkin in it, but that subtle ingredient lends harvest color and added nutrition. —Linnea Rein, Topeka, Kansas
Pumpkin Spice CakeWe sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.—Kathy Rhoads, Circleville, Ohio
Pumpkin Doughnut DropsI always have a few special treats handy when the grandchildren visit. These cake doughnuts are one of their favorite snacks. —Beva Staum, Muscoda, Wisconsin
Pumpkin CharlotteMy mother-in-law gave me this recipe a while back and I just love it! I make it for my husband and his friends during hunting season and it's a big hit.
—Lorelle Edgcomb, Granville, Illinois
Pumpkin Whoopie PiesEmbrace the flavors of fall with pumpkin whoopie pies. Our recipe combines spiced pumpkin cookies with a fluffy cream filling for a seasonal dessert appropriate for autumn gatherings and Halloween parties.
Cream-Filled Pumpkin CupcakesHere's a charming use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. —Ali Johnson, Petersburg, Pennsylvania
Pumpkin Pie CakeBoxed cake mix and pureed pumpkin come together in this moist, flavorful pumpkin pie cake. The frosting is equally simple to make by combining ready-made vanilla frosting and cinnamon.
Paul’s Pumpkin Patch PuddingThis recipe originated with Donna Esh, whose husband, John, is the manager at the restaurant my brother Jim and I operate. I reworked it slightly and named it after our dad.—John Smucker, Bird-in-Hand, Pennsylvania
Pumpkin Dinner RollsFor a delicious roll at your Thanksgiving dinner table, try this roll. It is a very easy yeast roll recipe and are on the table in no time.—Connie Thomas, Jensen, Utah
Chorizo Pumpkin PastaI’m a busy student, and this spicy-sweet pasta makes a perfect quick dinner. —Christine Yang, Syracuse, New York
Pretty Pumpkin Cinnamon BunsIndulge in these pumpkin cinnamon rolls for a cozy and delightful twist on the classic treat. Perfect for autumn mornings, these rolls are filled with pumpkin, cinnamon and a sweet glaze that will make your breakfast extra special.
Best Curried Pumpkin SoupI whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas
Pumpkin BreadI keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. —Joyce Jackson, Bridgetown, Nova Scotia
Pumpkin Pie CustardInstead of pumpkin pie, try this flavorful light holiday dessert. My husband’s aunt shared the recipe after she brought this treat to a family party. —Nancy Zimmerman, Cape May Court House, New Jersey
Pumpkin Waffles with Orange Walnut ButterThis is so delicious! Bring a flourish to the breakfast table with these unique and flavorful waffle. —Brandi Davis, Pullman, Washington
Pumpkin Alfredo with ChickenI love pumpkin and my kids love pasta, so this pumpkin Alfredo recipe is a match made in heaven for us. Plus, it's an extra way to get some veggies into their diet. Use dairy-free or gluten-free ingredients if needed. —Courtney Stultz, Weir, Kansas
Pumpkin TiramisuPut a twist on a classic dessert just in time for fall. Learn how to make pumpkin tiramisu filled with cozy flavors.
Pumpkin Ice Cream PieAlthough it looks like you fussed, this pretty layered pie is easy to assemble with convenient canned pumpkin, store-bought candy bars and a prepared crust. This make-ahead dessert is delicious any time of year. —Suzanne McKinley, Lyons, Georgia
Pumpkin Pie-Spiced GranolaMy husband says this granola with pumpkin and spices tastes like a bite of real pumpkin pie, and it’s a whole lot quicker to make. —Sarah Ozimek, Oconomowoc, Wisconsin
Sloppy Joe RecipeWho doesn't love a classic sloppy joe recipe? Customize your homemade sloppy joes by mixing in veggies or melting cheese on top.
Moist Pumpkin SconesAfter trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor. —Amy McCavour, Gresham, Oregon
Pumpkin Chocolate Chip MuffinsIs there anything as comforting in the fall as freshly baked pumpkin chocolate chip muffins? Maybe freshly baked pumpkin chocolate chip muffins with a warm cup of coffee and a crisp autumnal breeze.
Caramel Pumpkin DipServed with vanilla wafers, graham cracker sticks or even apple slices, this cool, creamy dip from our home economists makes a special autumn snack.—Taste of Home Test Kitchen
Pumpkin HummusThis perfectly delicious pumpkin hummus dip is a beautiful blend of creamy, decadent hummus and warm, autumnal pumpkin.
Pumpkin-Apple Muffins with Streusel ToppingMy mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania
Frosted Pumpkin DoughnutsOur three children grew pumpkins to sell. During harvest, it was time to make these scrumptious doughnuts. The orange frosting is super. —Connie Simon, Reed City, Michigan
Pumpkin WafflesMade with pumpkin puree and warming spices, these buttermilk pumpkin waffles are a cozy addition to any fall breakfast.
Pumpkin FudgeI look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.—Marlene Fudge, Rushville, Indiana
Pumpkin Pecan Frozen YogurtI always keep fat-free frozen yogurt on hand. By combining it with just four other ingredients, I can quickly whip up this great-tasting treat.—Anne Smithson, Cary, North Carolina
Cheese & Pumpkin-Filled ManicottiOur family adores autumn and anything to do with pumpkins! This warm, comforting recipe is so easy to put together on a cool fall weeknight. When I have time, I make homemade ravioli and tortellini using this same filling. It also works well in stuffed shells. —Mandy Howison, Renfrew, Pennsylvania
Pumpkin Milk ShakesMy son loved this festive milkshake growing up—it's nicely spiced and tastes like pumpkin pie. I like cutting off both ends of a licorice twist and serving it as a straw.—Joan Hallford, North Richland Hills, Texas
Pumpkin CobblerThis unique cobbler combo features rows of delightfully homey biscuits baked over a rich pumpkin pie filling. Our Test Kitchen swooned over this homespun treat, declaring it the best of both worlds. —Taste of Home Test Kitchen
Cranberry Pumpkin MuffinsTart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. —Sue Ross, Casa Grande, Arizona
Pumpkin Cranberry Bread PuddingSavor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! —Judith Bucciarelli, Johnson, New York
Pumpkin Cheesecake BarsPumpkin cheesecake bars will help you use up that can of pumpkin for this fall dessert that's the perfect mashup of a pumpkin pie and a cheesecake, conveniently portioned into individual bars.
Pumpkin PancakesA fall morning is complete with a flickering candle, a steamy beverage and a stack of these pumpkin pancakes.
Pumpkin Pie DipI came up with this rich, creamy pumpkin dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking. It's also great served with sliced pears and apples, or as a spread on zucchini bread. —Laurie LaClair, North Richland Hills, Texas
Pumpkin Scones with Berry ButterThese delightful scones are perfect on a cold winter day with a steaming hot cup of coffee. They also make a wonderful hostess gift arranged in a basket. —Judy Wilson, Sun City West, Arizona
Au Gratin PotatoesOnce you've tried homemade au gratin potatoes, you'll never reach for the boxed stuff again.
Pumpkin-Lentil SoupI was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia
Pasta Squiggles with Pumpkin SauceMy family loves this spiral pasta in a tasty pumpkin sauce. Make it for Halloween and call it Creepy-Crawly Noodles! —Lily Julow, Lawrenceville, Georgia
Pumpkin CheesecakeMove over, pumpkin pie: This pumpkin cheesecake recipe might just be our new favorite fall dessert.
Pumpkin French Toast CasseroleOur pumpkin French toast casserole combines cinnamon-raisin bread, cream cheese and fall spices with canned pumpkin. Prep the casserole in the evening so you can pop it in the oven when you wake up.
Pumpkin Snack CakeThe crunchy, sweet topping makes this simple pumpkin snack cake taste extra special. If you prefer a sweeter cake, omit the topping and spread with your favorite frosting instead. —Steven Schend, Grand Rapids, Michigan
Spicy Chicken Pumpkin PizzaThink pizza and pumpkin can’t go together? This chicken pumpkin pizza will change your mind. The sweetness of the pumpkin paired with the spice of the chipotle peppers makes for a delicious, balanced sauce. I love that this recipe incorporates healthy ingredients in a fun, family-friendly way. —Julie Peterson, Crofton, Maryland
Praline Pumpkin TorteHomemade pralines, big poufs of whipped cream and spiced cake make this torte
decadent to the last bite. It's perfect for an autumn day. —Esther Sinn, Princeton, Illinois
Savory Zucchini Bread PuddingI have been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. —Mary Ann Dell, Phoenixville, Pennsylvania
Pumpkin Knot RollsThese rolls are the lightest, most delicious ones I've ever tasted—and everyone else seems to agree. The pumpkin gives them mild flavor, moist texture and a pretty golden color. At our house, it wouldn't be the holidays without them. —Dianna Shimizu, Issaquah, Washington
Pumpkin Creme BruleeYou can easily create a rich and creamy pumpkin creme brulee using simple ingredients found in your fridge and pantry. So why limit yourself to enjoying restaurant-style desserts at restaurants?
Pumpkin MuffinsThis pumpkin muffin recipe will make you excited to turn on your oven again when the temperature starts to drop.
Pumpkin Cream of WheatThis autumn-inspired breakfast tastes like pumpkin pie—without the guilt! Double the recipe if you feel like sharing. —Amy Bashtovoi, Sidney, Nebraska
Pumpkin Pan RollsServe these spicy-sweet pumpkin rolls for dinner—or at any time of day–and get ready to hear a chorus of yums in your kitchen! —Linnea Rein, Topeka, Kansas
