If you’re like us, you start craving all things pumpkin when autumn rolls around. Throughout the season, we can’t seem to get enough pumpkin: in our lattes, pies, and more. A common question that arises when whipping up these autumnal delights is whether fresh or canned pumpkin is preferable. Both have merits and drawbacks, but the decision depends on convenience, flavor, and texture. Keep reading for a closer look at the differences between canned and fresh pumpkin so you can make the best choice.
Canned Pumpkin
Canned pumpkin is made by puréeing the flesh of cooked pumpkin (and sometimes other squashes). The result is a smooth, uniform texture that can easily be added to baked goods like Easy Pumpkin Pie and Pumpkin Bread. Flavorwise, canned pumpkin has a deep, intense flavor – a result of the pumpkin getting cooked down and condensed in the canning process.
Although your can of pumpkin purée might say “100% pumpkin,” it’s possible that it contains other types of squash. The term “pumpkin” can refer to a few different varieties of winter squash under the same genus, all of which have similar qualities. The widely available Libby’s 100% Pure Pumpkin technically uses Dickinson pumpkins — a variety developed by the company itself — that more closely resembles a butternut squash than a standard pumpkin.
Fresh Pumpkin
Fresh pumpkins are commonly carved around Halloween to make jack o’lanterns, but they’re also edible, delicious, and easy to cook with a little know-how. Small sugar pumpkins are an ideal variety for cooking due to their manageable size and flavorful flesh, but there are many other small pumpkin varieties that work, too. Our advice: save the oversized pumpkins for jack o’lanterns! Large pumpkins tend to be more watery and less flavorful than smaller ones.
To roast a small pumpkin, start by halving it and removing the seeds. Next, slice it into wedges. Pumpkin skin is edible and fiber-rich, so feel free to leave it on! Toss the wedges with olive oil, sprinkle them with salt, and bake on a parchment-lined sheet tray at 350℉ for 30-40 minutes, or until tender and easily pierced with a knife.
Canned Pumpkin vs. Fresh Pumpkin
If convenience is paramount, canned pumpkin is the best choice for any recipe that calls for pumpkin purée. You can’t beat the ease of cracking open a can for a smooth pumpkin purée, prepped and ready to add to any recipe. Plus, if unopened, canned pumpkin can last for years, so you don’t need to worry about it going to waste. Just note that canned pumpkin is best used within a few days once it’s been opened.
Of course, if you want chunks of pumpkin, fresh is the way to go. Pumpkin is a good substitute for winter squashes like butternut, acorn, and kabocha, and can be used in recipes like Sausage & Butternut Squash Pasta, Chorizo Chili Verde with Squash, and Honey Baked Feta & Squash.
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