Every autumn, like clockwork, a familiar question creeps into American kitchens: Should you make pumpkin purée from scratch or just crack open the can? Some cooks swear by roasting their own pumpkins, claiming the flavor is richer, the color more vibrant, and the “homemade” bragging rights priceless. Others, including the majority of pro bakers, refuse to stray from the canned stuff, especially once Thanksgiving dessert season hits. So, which one should you use?
Canned Pumpkin Purée: The Reliable, No-Nonsense Option
If canned pumpkin had a motto, it would be: “I show up the same way, every time.” And that’s exactly why bakers love it. Libby’s — the brand behind 85% of canned pumpkin in the U.S. — uses a custom variety called Dickinson pumpkin, which is sweeter, smoother, and less stringy than carving pumpkins. Every can tastes identical, which matters when you want your pie to set properly.
Canned pumpkin is cooked down until it’s dense and low in moisture. That means silkier custards, better structure in pies and richer flavor in breads and muffins. Homemade purée tends to be wetter, which can throw off your recipe unless you strain it.
No roasting. No scraping. No draining. No blender. You open it, you use it, you move on with your life. Honestly, the biggest argument for canned pumpkin is simply this: it works every single time.
Fresh Pumpkin Purée: The Romantic, Labor-Intensive Option
There’s no denying that making fresh pumpkin purée feels wholesome and deeply autumnal like something Martha Stewart would do in a cable-knit sweater while a golden retriever naps nearby. But the process? Well… It’s a lot of work! You need to: choose the right pumpkin, slice it (a workout), roast it (40–60 minutes), scoop the flesh, blend it, strain it (often necessary). All of this for something that might be better or might be watery and bland.
Not to mention: the flavor usually depends on the type of pumpkin you choose. Not all pumpkins are created equal. In fact, most carving pumpkins taste terrible in purée. If you want great flavor, you must use: Sugar pie pumpkins, Baby Pam, Winter Luxury, Long Island Cheese, Kabocha (not traditional, but fantastic). Otherwise, your “homemade” purée may turn out stringy or nearly flavorless.
Fresh purée often tastes lighter and more vegetal than canned. Some people love that. Others feel it lacks the deep caramelized richness they associate with fall baking.
Which One Is Better For…?
- Pumpkin Pie: Canned, because it produces a thicker filling and more reliable set.
- Pumpkin Bread, Muffins & Cookies: Canned, because it gives you a better texture, better structure, and richer pumpkin flavor.
- Soups & Savory Dishes: Tie, because fresh purée adds a lighter, fresher flavor, whereas canned gives a more intense, earthy base.
- Baby Food & Smoothies: Fresh, as it has a milder flavor + no BPA concerns for some parents.
What Most Chefs Use
The great pumpkin secret of the professional baking world? They use canned. Almost always. Not because they don’t appreciate a beautiful homemade purée, but because baking relies on consistency, and canned pumpkin is simply more dependable. If heavy hitters like Ina Garten, Melissa Clark, and professional pastry chefs trust it, you can too.
So… Which Should You Use?
If you’re baking pie, bread, cake, or anything else where texture matters: Use canned pumpkin. It’s reliable, flavorful, thick, and tested for baking performance. If you enjoy the process of roasting pumpkins, or want a lighter flavor for soups: Go fresh. Just make sure you choose a sweet, dense variety, and be prepared to strain out excess liquid.
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