Pumpkin Puree

Unopened canned pumpkin puree keeps for 1–2 years in a cool pantry. Once opened or made fresh, refrigerate in an airtight container for up to 5 days, or freeze in ice-cube trays for convenient portions.

For homemade puree, roast small sugar pumpkins or pie pumpkins, not jack-o'-lantern varieties, which are watery and stringy.

Canned puree and pumpkin pie filling are not the same; pie filling contains added spices and sugar.

Use puree straight from the can or freezer—no thawing needed for most baking applications.

Fresh puree may be wetter than canned; drain in a fine-mesh sieve if your recipe calls for thick puree.

Warm spices: cinnamon, nutmeg, ginger, cloves, cardamom

Savory: sage, thyme, cumin, chili powder

Sweeteners: brown sugar, maple syrup, honey

Dairy: cream cheese, Greek yogurt, coconut cream

Baking: oats, nuts, chocolate chips, seeds

Substituting pumpkin pie filling (which has added sugar and spices) for plain pumpkin puree in recipes.

Using jack-o'-lantern pumpkins instead of cooking varieties; they yield watery, stringy puree.

Not draining fresh puree, which can make baked goods too moist.