Pumpkin
A winter squash whose cooked, puréed flesh is used in pumpkin pie, breads, muffins and cheesecakes.
- Baking ingredients and additives
Most canned pumpkin purée is made from sweet, dense varieties of squash that are smoother and less watery than carving pumpkins. Pumpkin purée is different from pumpkin pie filling, which is already sweetened and spiced.
Homemade purée from sugar pumpkins can be watery; cooking it down or draining it in a sieve before baking gives a firmer set.
Bake it at VanillaGoods
- RecipePumpkin spice custard
- RecipePumpkin cream cheese filling
- RecipePumpkin spice glaze
- Dessert BuilderPumpkin custard pie
Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- CPG Sec. 585.725 "Pumpkin" - Labeling Articles Made from Certain Varieties of Squash, U.S. Food and Drug Administration
- United States Standards for Grades of Canned Pumpkin and Canned Squash (effective January 20, 2017), USDA Agricultural Marketing Service
- Baking with fresh pumpkin, University of Arkansas System Division of Agriculture