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cans usually give the ounces
Sat Aug 26, 2017 12:42am

I think that you could just extrapolate to your pumpkin puree and weigh it out for your recipe. We have the Half Moon Bay pumpkin festival every year and there are pumpkins as far as the eye can see. They say to use the "sugar" pumpkins for cooking.

Here is the protocol for pumpkin puree that I found:

There are many different ways to prepare pumpkin, but this is the easiest and quickest method we have found yet. When cooked right, the hard outer shell peels off practically by itself!

Even more information:

Substitute the same volume (1 cup fresh puree for 1 cup canned). A 15 oz. can is approximately 1 3/4 c fresh. Try to allow time to drain excess moisture from your fresh pumpkin puree.

Sugar pumpkins (the small pumpkins the size of a volleyball) are recommended, but we have used jack-o-lantern sized pumpkins, and even giant 50-100 pound pumpkins, with good results. In general, the smaller the pumpkin, the sweeter the meat. You may need to add more honey with a larger pumpkin (taste before baking).

Use fresh pumpkins, not carved pumpkins. Any pulp not used immediately in recipes can be stored for up to 2 days in the refridgerator, or can be stored in the freezer indefinitely. If you store in the freezer, place a 1 cup portion in a plastic bag - this is the amount required by most recipes.

one fresh pumpkin
small amount of oil or Pam


Cut pumpkin in halves (or quarters, if large).
Scoop out pulp and seeds. (Seeds can be saved later for roasting.)
Lightly oil inside meat of pumpkin.
Cover meat side of pumpkin with foil. Place foil-side down on cookie sheet.
Bake at 400 degrees for 1 1/2 hours, or until meat is soft throughout.
Allow to cool until you can handle with your hands.
Scrape pulp from rind and place in blender.
Puree until consistent throughout.
Line colander with coffee filters.
Place puree in colander and allow to drain 2-3 hours, or overnight in fridge.

  • Absolutely! I prefer real pureed pumpkinLinda P and Bear (RIP) and Max in OH, Fri Aug 25 6:57pm
    to the canned stuff. I like the texture and taste better. I discovered this when I moved to the Boston area as a newlywed, and could find pie pumpkins at the roadside stands. Not sure exactly what... more
    • cans usually give the ounces — LucyR(Ozzie's Mom), Sat Aug 26 12:42am
      • good idea on the ounces, Lucy. In fact, I thinkLinda P and Bear (RIP) and Max in OH, Sat Aug 26 4:45pm
        I think many european recipes use weights rather than cups. When our German exchange HS student went home after a year with us, she packed measuring cups from here so she could make our recipes at... more
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