Highlights
1. Pumpkin and pumpkin puree are both commonly used in baking recipes, such as breads, cakes, and pies.
2. Canned pumpkin and pumpkin puree are made from the same vegetable, but pumpkin puree contains extra water.
3. Pumpkin puree may need to be strained for a few hours to achieve the same flavor as fresh pumpkin.
Introduction
On May 13, 2013, the article “Pumpkin vs Pumpkin Puree” was posted by Admin. When it comes to baking, pumpkin is a versatile vegetable used in many recipes. In grocery stores, you can find both canned pumpkin and canned pumpkin puree, which may leave you wondering if there is a difference between the two and if they can be used interchangeably. This article aims to explore these questions.
Pumpkin
Pumpkin is sold in cans as solid pack pumpkin and is commonly used in baking. It is also available as pumpkin pie filling, which contains other additives. Whether fresh or canned, pumpkin is a nutrient-rich vegetable, and the choice of using fresh or canned doesn’t affect the nutritional content of the recipe.
Pumpkin Puree
Pumpkin puree is made from the flesh of fresh pumpkins. The flesh is mashed, cooked, and drained to create the puree.
Pumpkin vs Pumpkin Puree
While both canned pumpkin and pumpkin puree come from the same vegetable’s flesh, the difference lies in the presence of extra water in pumpkin puree. For most recipes, you can easily substitute one for the other. However, pumpkin pie filling, which contains additional additives, cannot be substituted with either one.
If you want the same flavor in your recipe, you may need to strain pumpkin puree for a few hours. Additionally, it’s worth noting that pumpkin puree is typically unsalted, unlike some canned pumpkins.
