What is the difference between canned and fresh pumpkin

Glad you tested this and found fresher is better. I have been making pumpkin breads, pies, and desserts with fresh for almost 25 years. I use Hubbard squash most of time if can find them. After reading your blind taste test of fresh vs canned pumpkin that both are yucky with out help. I am inclined to agree that sugar pumpkin is not that sweet but Japanese pumpkin small bright orange is very sweet without sugar.

So is winter melon. In my humble opinion fresh is better but you also need to choose the right variety. I have been making pumpkin pies from fresh pumpkin for over 20 years. I then drain the puree in a colander lined with cheese cloth to drain all the water out; it gets nice and firm. There is no comparison to the garbage you get in cans. My pumpkin pie has become legendary since starting to use fresh pumpkin, and my friends and family countdown to pumpkin season every year.

I Australia we have many varieties of wonderful pumpkin. We do not have canned. Most of ours have a thinner skin.

We eat it mashed, roasted, in soup or in sweets. All are interchangeable. I stopped using canned pumpkin. I get a fresh pie pumpkin, cut it in half, take out the seeds and put it in a steamer basket for about 25 min.

I then take out the pulp and put it in a food processor and puree the filling. After I bake the pie, I put honey on top, spread with a spoon and top with coconut. My mother did this and it makes the pie really delicious. Everyone likes this pie. What I would like to know is do you use the same amount of puree as the canned pumpkin?

I have but wondered if this is Ok. I totally agree. We grew pumpkins on a large scale for a few years and I started making my own puree. Although most of the time I do not use a pie pumpkin, just a small Carver, I have used both and cannot tell the difference.

I LOVE it and so does my husband. The first year I made a pie with fresh puree my husband was sure that it would be awful so I made one with canned and one with fresh, he definitely liked the fresh better! I find roasting in the oven or cooking canned pumpkin on the stove top really helps with the texture as well as giving it a better flavor.

Pumpkin pie has always been my favorite pie since I was a kid and my mom always made it with fresh pumpkin. We're usually taught that fresh foods have a higher nutritional content than canned varieties, but Mayo Clinic explains this is not fully the case with canned pumpkin, which also contains potassium, vitamin A, and iron.

What many people might be concerned about are the added sugars to canned foods. But according to Eat This, Not That! But if you're still bugged out by the packaged version, you can also make your own pumpkin puree from scratch, giving you control over the other spices and sugars that go into the dish. But of course, you will need to puree and drain a physical pumpkin before using it in recipes.

As overwhelming as this might seem, Alton Brown posted at Food Network explains how this process only entails roasting a pumpkin, scooping out the flesh, and tossing it in your food processor. You now have homemade pumpkin puree. However, canned pumpkin is generally considered to be better for pies.

Taste of Home conducted a taste test of the classic pumpkin pie, noting that the canned pumpkin version was silkier and more pronounced in taste. But if you're looking for more of a pumpkin spice taste, opt for the fresh pumpkin.

Save the seeds for toasting, if you like, and discard the innards. Rub the cut surfaces with oil. Place them, cut side down, in a roasting pan and add 1 cup of water to the pan.

Bake in the oven until the flesh is soft tender when pierced with a knife. This takes approximately 90 minutes. When tender, remove the pumpkin halves from the oven and place on a flat surface to cool. Once cool enough to handle, but not cold, scoop out the pumpkin flesh. After that, though, despite the canned pumpkin being thicker, both batters looked identical, as did the loaves coming out of the oven.

Both were crusted with a crackly cinnamon-sugar top which you should not skimp out on—recipe here. I have to say I even did a blind tasting and found both slices tasted the same. Which I have to admit, was slightly defeating. Add in different spices or experiment by cutting it with squash. When you just need pumpkin for a recipe, grab the canned stuff. You can always count on this to have a consistent product that will be the same every time you reach for it.

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