3 Substitutes for Canned Pumpkin Purée

Three alternatives to Canned Pumpkin Puree are Frozen Butternut Squash, Sweet potato, and Roasted Acorn Squash. Frozen Butternut Squash should be sauteed or roasted to remove all the moisture from being frozen and then pureed in a blender until smooth. You can also buy Frozen Butternut Squash in prepared cubes to cut down on the prep work. For the sweet potato, you want to make sure you roast the whole potato with the skin before you puree, to amplify the sweetness and softness. For canned sweet potato you would just need to drain the liquid, rinse the cubes and throw it in a blender. Lastly, the Roasted Acorn Squash makes for a great substitute for the pumpkin puree because it has a similar color and sweetness. To make the squash into a puree you want to start by cutting the squash in half spooning out the seeds, then roasting it until it softens and finally let cooling it before blending.


Key Takeaways:

  • There are options to replace pureed pumpkin in recipes that call for it. It seems like an odd thing to need and not have, but apparently, it happens.
  • You can use butternut squash as an adequate replacement in a pinch. This seems like an equally odd choice of foods.
  • You can also use a sweet potato if you are short on the pumpkin puree. I don’t like them but can see how they’d work in a jam.


“These three pumpkin purée alternatives will keep you cooking or baking no matter what.”

Read more: https://www.thekitchn.com/pumpkin-puree-substitutes-262071

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