Whether you’re making pumpkin pie or another seasonal treat, pumpkin puree is the star ingredient—but you have options if you’ve run out.

Pumpkin Puree Substitutes. Even though pumpkin is synonymous with fall baking, it's a good idea to keep a can on hand to make delicious sweet or savory dishes.

One cup of canned pumpkin, for example, contains 137 calories but provides more than 200 percent of the daily value for vitamin A, 36 percent of vitamin K, 25 percent of fiber and 22 percent of ...

Butternut squash and sweet potato are one-to-one replacements for pumpkin puree. For 1 cup canned pumpkin or pumpkin puree, substitute 1 cup cooked, mashed sweet potato or butternut squash.

If the label on your canned pumpkin says 100% pumpkin, then it’s all pumpkin. However, some companies may be using a mix of pumpkin and winter squash in their puree.

INSTRUCTIONS. Preheat the oven to 350°F. In a large bowl, empty the cans of pumpkin puree and condensed milk, then add the pumpkin pie spice and eggs.

There's no flavor quite like pumpkin. When the temperature drops and "soup season" begins, this flavor creates one of the best varieties of the hearty, warming comfort food. But when making pumpkin ...

Canned pumpkin is a tried-and-true shortcut for pumpkin pie and beyond. Put a can to use with these recipes for weeknight pastas and soups, effortless desserts, and more.