Why Fresh Pumpkin Is Worse Than Canned For Your Pie

Keep things simple and consistent

If you're concerned about the ingredients and any additives in that can of pumpkin from the grocery store, you can generally relax. A quick look at the label will usually reveal that plain pumpkin is the sole ingredient. While ingredient lists often don't specify the type of pumpkin, it's most likely a pale, elongated gourd known as a Dickinson pumpkin. This variety is favored by Costco and many bakeries for its smooth, creamy texture, making it perfect for baking rather than carving. In contrast to the time-consuming process of roasting and pureeing your own pumpkin—which involves washing, slicing, scooping out the seeds, roasting, and peeling—this ready-to-use puree only requires a simple twist of a can opener.

Another advantage of opting for canned pumpkin is the convenience of measurement. Determining how many fresh pumpkins you need for a pie can involve calculations and weighing, while most recipes simply call for one or two cans. If you're making a vegan or dairy-free pumpkin pie, using canned pumpkin can help you achieve the right texture without leaving too much to chance, as alternative recipes often require a careful touch to get that perfect firmness. This is a moment to take a shortcut, which will result in a smooth, indulgent pie.

Skip the hassle of a watery, runny pie filled with stringy bits from a homemade roasted pumpkin. Instead, choose canned pumpkin to simplify your baking process. You can always use the time you save by going with store-bought pumpkin to focus on creating a flaky homemade pie crust instead.