Home Cooking 10

Substituting fresh pumpkin for canned

larryK | Nov 8, 200512:06 AM

Lots of recipes call for canned pumpkin, and I always thought that was because canned was easier. Bet yesterday someone told me it's because canned pumpkin has a firmer texture.

I cook a lot with butternut squash, and I always thought it was better than pumpkin because it's firmer and tastier.

For recipes like pumpkin cheesecake, pumpkin cakes, etc. do you think I could substitute canned pumpkin with fresh pureed butternut squash? Or should I just suck it up and buy pumpkin in a tin? Thanks.

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