Updated: Feb. 23, 2024
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.
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 PumpkinActuallyPumpkin?
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?
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“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
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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 1 / 81 Pumpkin Bread with Maple Syrup GlazeThis luscious pumpkin bread with maple syrup glaze is well worth the occasional splurge. When we first discovered how fantastic it is, I made four loaves on three separate occasions in just over a week! —Jaleen Burkholder, Waterloo, New York Bourbon Chocolate Pumpkin LatteI created this by adapting two of my favorite recipes. It's the perfect beverage to warm you up at a special occasion or a weekend breakfast. —Ellen Riley, Murfreesboro, Tennessee Pumpkin and Oat PancakesFor the perfect fall breakfast, these pancakes are perfect. The pumpkin and cinnamon go perfect together.—Nancy Horsburgh, Everett, Ontario Pumpkin Chiffon PieFor a tasty treat during the fall, try this pumpkin chiffon pie. The vanilla pudding makes is extra creamy.—Karen Grimes, Stephens City, Virginia Chocolate-Caramel Pumpkin TorteI'm pretty proud to say this is one of my first experiments in the kitchen that turned out "to-die-for" delicious. The key is to let the cake cool completely before cutting and assembling with the frostings. —Lauren Brennan, Hood River, Oregon Freezer Pumpkin PieThis freezer pumpkin pie is a cool twist on tradition. Gingersnaps and pecans form the delicious baked crust for the pumpkin and ice cream filling. —Vera Reid, Laramie, Wyoming Pecan Pumpkin BiscuitsOur two daughters love munching on these rich pecan-studded biscuits for breakfast. I make dozens and serve them piping-hot with butter and honey. —Connie Bolton, San Antonio, Texas 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 PiesMy kids start begging me for these cakelike sandwich cookies as soon as autumn arrives. I haven't met a person yet who doesn't like these fun treats. —Deb Stuber, Carlisle, Pennsylvania 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 CakeNo one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix! It's a year-round favorite. —Linda Murray, Allenstown, New Hampshire 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 BunsI make sticky buns and cinnamon rolls quite often because my husband loves them. One day I had some fresh pumpkin on hand and decided to try pumpkin cinnamon buns. We loved the results! —Glenda Joseph, Chambersburg, Pennsylvania 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 Spiced Pumpkin TiramisuI added pumpkin and subtracted some of the coffee flavor in a tiramisu I developed for a special holiday dinner. A new Christmas tradition was born! —Heather Clary, Downingtown, Pennsylvania Pumpkin ShakesThis wonderfully rich dessert has a terrific pumpkin flavor that definitely feels like fall. Sprinkle some nutmeg on top if you like. —Melissa Jelinek, Apple Valley, Minnesota 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 Pumpkin Sloppy JoesWhen my oldest granddaughter gave me eight of the 50 pumpkins she grew in her backyard, I didn't know how I'd use them all up! Then I remembered this recipe from a dear friend—I'm glad I tried it. I froze some of the pumpkin to use in this and other recipes, and also froze some of the sloppy joe mixture to enjoy later.—Eleanor McReynolds, Scott City, Kansas 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 MuffinsMy sisters, brothers and I started cooking and baking when we were young. Mom was a very good teacher—she told us we would learn our way around the kitchen. Now, I tell my kids the same thing when we make these pumpkin chocolate chip muffins! —Cindy Middleton, Champion, Alberta 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 Creamy Pumpkin HummusI love to serve this pumpkin hummus with sliced apples, pears and pita chips. Top it with toasted pumpkin seeds, a drizzle of pumpkin oil and even fried sage leaves. —James Schend, Pleasant Prairie, Wisconsin 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 Buttermilk Pumpkin WafflesMy girlfriend loves pumpkin, so I enjoy making these fluffy pumpkin waffles for her on cool Sunday mornings. —Charles Insler, Silver Spring, Maryland 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 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 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 If you’re looking for a healthier dessert, then try this homemade gluten-free pumpkin bread recipe. 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 Layered Pumpkin Cheesecake BarsEnjoy this holiday dessert without worrying about calories. Plus it is so luscious that no one will guess that it is light! —Jean Ecos, Hartland, Wisconsin Fluffy Pumpkin PancakesThese pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin 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 Crunchy au Gratin PotatoesWith its golden, crunchy topping and gooey, cheesy interior, this comforting spin on a classic side dish is brimming with robust flavors. Horseradish and nutmeg add that extra-special touch.—Janice Elder, Charlotte, North Carolina 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 Upside-Down Pumpkin Pecan TartsThese treats are a great twist on pumpkin pie, and can be prepared a day ahead. You'll love the flaky phyllo combined with the rich pumpkin filling. —Darlene Buerger, Peoria, Arizona Pumpkin CheesecakeWhen I was young we produced several ingredients for this pumpkin cheesecake on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. —Evonne Wurmnest, Normal, Illinois Overnight Pumpkin French Toast CasseroleRecipes that don't tie me to the kitchen—that’s what I’m all about. I make this luscious dish the night before breakfast or brunch with guests. —Patricia Harmon, Baden, Pennsylvania 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 BruleeI've never met a creme brulee that I didn't love! I'm not a big pumpkin fan, but this is fantastic. —Tamara Leonard Merritt, Raleigh, North Carolina Pumpkin Spice MuffinsNothing beats these quick muffins for irresistible, homemade pumpkin pie flavor. Serve them with any meal or as a satisfying snack. —Michel Karkula, Chandler, Arizona 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
