3 Mistakes to Avoid When Baking with Pumpkin Purée (2024)

FAQs

3 Mistakes to Avoid When Baking with Pumpkin Purée? ›

because it's a versatile and delicious ingredient that brings moisture and flavor to baked goods. I usually bake with canned pumpkin puree because that's what's easiest, so it's often I have 1/4 cup or 1/2 cup leftover in the can.

because it's a versatile and delicious ingredient that brings moisture and flavor to baked goods. I usually bake with canned pumpkin puree because that's what's easiest, so it's often I have 1/4 cup or 1/2 cup leftover in the can.

Pies with too much evaporated milk formed blisters on top.

Though the interior of the filling had a great, creamy texture. The flavor was ever-so-slightly muted and had a hint of milkiness to it.

There are no research-tested pressure canning recipes for puréed pumpkin that prove the amount of heat penetration into the center of the product is adequate to eliminate the risk of Clostridium botulinum, which can cause botulism toxin and be deadly.

By slowly cooking pumpkin purée on the stovetop (10 to 15 minutes, depending on the recipe), the water is forced to evaporate off, resulting in an ingredient that's thicker and more concentrated.

Use pumpkin in your favorite breakfast, lunch, dinner, and dessert recipe –you can even sub it in for ingredients like eggs, oil, and butter.

The claim is that these pumpkins have been grown specifically for pumpkin puree in cooking and baking, so the result is a sweeter and creamier product. Interesting. Of course, anything that's been canned will likely taste different than the fresh product.

Why Didn't My Pumpkin Pie Set? You're ready to serve your homemade pumpkin pie, but when you try to cut it, it's too runny to get any clean slices. Why this happens: The pie was underbaked, or the oven temperature wasn't high enough. Taking the pie out of the oven prematurely is a very easy mistake to make.

During my testing of pumpkin pies, I tried lots of different milk options – heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. Ultimately, I found heavy whipping cream to be the best. It produced the creamiest pie in my opinion.

To Thicken Pumpkin Puree:

Put the puree into the cheesecloth, wrap and gently squeeze to help release excess liquid. For a consistency similar to canned puree, I was able to strain off almost 1 cup of liquid from 2 small pie pumpkins.

Is 100% canned pumpkin the same as pumpkin puree? ›

Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.

Fresh and opened canned pumpkin purée only lasts for a week stored in the fridge, but stored in the freezer it will last for months. Freezing pumpkin purée in the increments you use most makes it easier to store, thaw, and eventually use.

Canned pumpkin offers the same health benefits as fresh pumpkin, making it quick and easy to add pumpkin to recipes year-round. Pumpkin seeds are typically roasted and sold separately as a snack or topping.

The one thing you don't want to do when making pumpkin puree? Cook the pumpkin in boiling water. Boiling pumpkin and winter squash can saturate the flesh with moisture and make it soggy and tasteless. The best way to cook pumpkins for puree is to roast or steam them.

Just add 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each of ground cloves and ground nutmeg, and you'll be well on your way to making our pumpkin pie dip, pumpkin chocolate chip cookies, and chocolate pumpkin cheesecake.

Also we would mention that you should not use pumpkin puree that has been previously frozen as foods should not be thawed and re-frozen without cooking and also defrosted pumpkin puree can sometimes turn a bit grainy.

Pumpkin contains immune-promoting nutrients like vitamins A, E, and C, omega-3 fatty acids, zinc, selenium, iron, magnesium, and beta-carotene. Consuming pumpkin may help manage immune-related diseases, reduce how often you fall sick, and help you recover faster from infections.

Pumpkin pie filling shouldn't be used in place of pumpkin puree since the finished dish will be too sweet. You can always set the can aside to make a quick pumpkin pie another day.

Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks. Unlike pumpkin pie mix, canned pumpkin does not have any spices, sugars, or other additives. In many cases, the only ingredient is pumpkin.

I'd never been a big fan of pumpkin pie until then, but there was just something about the texture and flavor that convinced me that making my own pumpkin puree was worth the extra effort—and as it turns out, it isn't much effort at all. I've been pureeing my own pumpkin ever since.