Pumpkin puree is a staple for any recipe maker during the fall season. It adds flavor to sweet and savory dishes, but it can be difficult to find substitutes.
Luckily, many options will still provide the same taste as pumpkin puree without all of the hassles!
Today, I’ll disclose 8 different substitutes for pumpkin purée that each have their own unique tastes and uses.
From coconut milk to squash soup mix, this list has something for everyone who needs an alternative to pumpkin purée!
So what is the best alternative to pumpkin puree?
The top pumpkin puree substitutes are sweet potatoes, butternut squash, acorn squash, apple sauce, or you can make your own puree.
What is Pumpkin Puree?
Pumpkin puree is a pumpkin that has been boiled, skinned, and then blended or crushed into a smooth consistency.
It is generally less expensive than buying canned pumpkins because it requires less work on the part of the food manufacturer.
However, you lose out on some of the convenience because you still have to cook it before using it in recipes.
Pumpkin puree is a common ingredient in baked goods such as bread, muffins, and cakes.
Pumpkin puree can also be used to make savory dishes such as soups and stews.
You can find pumpkin puree in the grocery store, either packaged or in the form of a can.
If you want to buy pumpkin puree, you should look for those that contain only 100 percent pumpkin. Some brands may also add sugar or spices to the product.
8 Substitutes For Pumpkin Puree
1. SWEET POTATO MASH- Most Preferable alternative to Pumpkin Puree
Pumpkin is one of the most natural components in cake recipes. It not only gives moisture to the cake but also has a wonderful aroma and taste.
This time, I wanted to use sweet potatoes instead of pumpkin puree to make a moist fall-flavored treat for you all.
I made an orange sweet potato cake and a chocolate sweet potato cake.
The orange sweet potato cake was my favorite! I think the natural sweetness of the sweet potatoes really complimented the orange flavors.
If you are searching for an alternative to pumpkin in your cakes, I would definitely recommend trying out sweet potatoes!
Ingredients for orange sweet potato cake
- · Sweet potato puree
- · 2 oranges (about 250g)
- · baked sweet potatoes (about 200g)
- · 2 tablespoons of sugar ( Natural Sugar )
- · 1 teaspoon of powdered ginger
- · Cake flour 120g
- · all-purpose flour 60g
- · 2 teaspoons of baking powder
- · 1/2 teaspoon of salt
- · Butter 200g unsalted butter
- · 1 egg yolk (size L)
- · 1 teaspoon of vanilla extract
- · 250g cream cheese
- · 2 teaspoons of orange juice
- · Orange food dye (optional)
1. The first step is to make the orange sweet potato cake batter. First, preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit).
2. Place the baked sweet potatoes and sugar in a blender and blend until smooth. The mixture should be about like this:
3. Next, add the powdered ginger and process it until mixed in.
4. Melt the butter over low flame and put it into a large bowl.
5. Add the orange sweet potato mixture to the butter, along with the egg yolk and vanilla extract.
6. Mix everything together well with a hand mixer or spatula.
7. Combine all of your cake flour ingredients into a separate bowl and mix it well. Add half of your cake flour mixture to the large bowl and mix until just combined.
6. Add the remaining cake flour mixture and mix until completely combined. Spread about 2/3 of your batter into a buttered 10 inch round tin (baking pan).
7. Spread it flat with a spatula, then put it into your oven. Bake for about 20 minutes until the top of your cake springs back when pressed.
Let your cake cool completely before turning it over onto a wire rack.
2. ACORN SQUASH PUREE – An Exceptional Substitute for Pumpkin puree
If you’re searching for an alternative to pumpkin puree this Thanksgiving, consider using acorn squash.
Acorn squash has a slightly different flavor than pumpkin, but it is still a relatively mild and versatile winter squash.
It can be roasted, boiled or mashed, and works well in sweet and savory dishes.
Acorn squash is rich in fiber and vitamin C and is a good source of potassium. It also contains beta-carotene, converted to vitamin A in the body.
This means that acorn squash can help improve your vision and keep your skin healthy.
So if you are looking for a new way to prepare Thanksgiving dinner this year, consider using acorn squash instead of pumpkin puree.
The distinct flavor of this excellent winter squash will astound and please your guests. Happy Thanksgiving!
3. BUTTERNUT SQUASH PUREE -One of The Favorable replacements to Pumpkin Puree
Butternut squash is an excellent alternative to pumpkin puree in recipes.
Butternut Squash has a slightly sweet flavor and a creamy texture, perfect for pies, muffins, bread, and other baked goods. (Source)
Butternut squash is also a good choice for soups and stews. If you are looking to add some variety to your menu, consider using butternut squash instead of pumpkin puree.
One cup of cooked butternut squash contains about 190 calories, 5 grams of protein, and 40 grams of carbohydrates.
Butternut Squash is also an excellent dietary fiber, vitamin A, vitamin C, and potassium source.
Butternut squash can be cooked in various ways, so it is easy to add to your favorite recipes.
You can roast or bake butternut squash, or you can cook it in a microwave oven.
Try butternut squash if you are searching for a healthful and delicious alternative to pumpkin puree.
Butternut squash is available year-round, so you can enjoy it all year long.
4. KABOCHA SQUASH PUREE -Unique Alternative to Pumpkin Puree
Pumpkin puree is a common ingredient in sweet and savory dishes during the fall and winter months.
But what if you’re looking for an alternative to pumpkin puree in Winter? Kabocha squash is a great option!
Kabocha squash is a winter squash with dark green skin and orange flesh. It’s also known as Japanese pumpkin or Japanese squash.
If you’ve never cooked with kabocha, don’t be daunted by the skin; I’ll show you an easy way to peel and cut this winter squash.
Kabocha is a good source of fiber, vitamins A and C, folate, potassium, and antioxidants.
The other great thing about kabocha is its naturally sweet taste because of its orange flesh, making it a good substitute for different types of winter squash.
To make 1 cup pumpkin puree = 2 cups peeled + seeded kabocha squash cubes (1/2-inch x 1/2-inch x 1/2-inch) + 2 tablespoons water.
5. Use CARROT PUREE Instead of Pumpkin Puree & give your recipe another Kick
Pumpkin puree is an integral part of many recipes but can be pretty expensive to buy.
Here are some alternatives that use vegetables typically available at supermarkets all year round. Carrots stand-in for pumpkin in your favorite recipe.
Carrot puree is a great option for those who want to avoid the sweetness of the pumpkin.
Carrots are earthy and mildly sweet, so their flavor won’t overpower your recipe. They also have a slightly thicker consistency than pumpkin, which can be helpful in some recipes.
Simply peel and chop your carrots into large pieces to make carrot puree.
Blend them in a blender until smooth. You may require to add a tiny amount of water to help the blending process, but be careful not to make the puree too watery.
If you’re using carrot puree in a recipe that calls for pumpkin puree, you’ll usually need to use less than the recipe calls for.
Start by substituting one-quarter of the pumpkin puree with carrot puree, then adjust accordingly.
You might also have to adjust the seasonings of your recipe, as carrots have a slightly different flavor than pumpkin.
Read More- Sunflower Oil Substitutes For Carrot Cake
6. APPLESAUCE a Sweet Substitute for Pumpkin Puree
When it comes to the fall season, there are so many delicious things to enjoy, from pumpkin spice lattes to pies.
If you’re studying for a way to add a little bit of autumn flavor to your recipes, consider using applesauce instead of pumpkin puree.
Applesauce is an excellent alternative to pumpkin puree because it has a similar consistency and a milder flavor.
This means that it can be used in various recipes, from muffins to pancakes. Plus, it’s easy to make your own homemade applesauce, which means you can control the ingredients and the amount of sugar that’s added.
In this way, you can enjoy fall flavors without using pumpkin puree; give applesauce a try. You may be surprised at how good it tastes in your favorite recipes!
7. MAKE YOUR OWN UNIQUE PUMPKIN PUREE In just a few steps
Here you have it, easy homemade pumpkin puree in the slow cooker!
Now that you know how to make your own pumpkin puree, we hope that this year when Thanksgiving and autumn roll around and you’re thinking about bringing a dish for everyone to share, think of this recipe.
Or perhaps next Halloween, when you want to make some yummy and creative treats for the kiddos, you can try out making your own pumpkin puree and get creative!
So here is it—a simple way to make your very own fresh pumpkin purée.
1. Use a combination of milk and water if you prefer a milder flavor.
2. We used a 7-quart slow cooker. If your slow cooker is smaller, simply halve the ingredients to fill it halfway. The cooking time will remain the same.
3. Pumpkin purée can be made up to 3 days in advance and stored in an airtight container in the fridge.
So there you have it, a quick and easy way to make your own fresh pumpkin purée.
You can now skip the canned stuff and save time with this fabulous alternative all year round. Happy cooking!
8. Use COCONUT MILK & SQUASH SOUP to Make Replacement of Pumpkin Puree
1. Pour your pre-made pumpkin soup in a saucepan and add coconut milk ( Try more milk same taste as milk) (how much depends on how much soup you made and/or how many jars of coconut milk you bought). I used about half the can, maybe a bit more. Heat over low heat until hot.
2. Serve into bowls or coffee mugs. If you want to make ahead, let cool and/or portion out in little mason jars, cover with lids or saran wrap, let sit in the fridge for up to 4 days, or freeze for longer-term storage.
3. Bonus: if you have small serving cups, this makes a perfect appetizer too!
Wrap Up On- Pumpkin Puree Substitute
I hope this article has given you some ideas for using substitutes in your pumpkin recipes.
There are many alternatives to the traditional canned pumpkin puree. These substitutions will help make your dishes more enjoyable while saving time and money.
Which substitute do you plan on trying?
FAQs Related to Pumpkin Puree Substitution
Q1. What is the same as pumpkin puree?
Pumpkin puree can be substituted for canned pumpkin in many recipes. It can also be used to make your own pumpkin pie spice.
To make your own pumpkin pie spice, mix 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon allspice.
Pumpkin puree can also make pumpkin bread, muffins, or pancakes.
Q2. Is pumpkin puree really squash?
No, pumpkin puree is not really a squash. While both pumpkins and squash are fruits that belong to the gourd family, they are not the same.
Squash is typically longer and more slender than pumpkins. The flesh is usually different (usually orange, but sometimes yellow or green).
Pumpkins are also generally much larger than most types of squash.
Q3. What are some other names for pumpkin puree?
Besides being known as pumpkin puree, this ingredient is also called pumpkin mash.
It can also be called canned pumpkin or unsweetened canned pumpkin.
Some people may even refer to it as homemade pumpkin puree.
However, the last term is a bit of a misnomer, as it usually refers to puree that has been made from fresh pumpkins rather than pumpkin puree that has been canned.
Q4. What are some recipes that call for pumpkin puree?
Some recipes that call for pumpkin puree include pumpkin pie, pumpkin bread, and pumpkin muffins.
Q5. What is pumpkin puree used for?
Pumpkin puree is used as a baking ingredient. It can be made into pies, bread, and muffins.
Pumpkin puree can also be used as a savory ingredient in pasta dishes.
Finally, it may also be added to soups or stews as the main ingredient or a thickener.