All your questions about roasting pumpkins, answered

Canned pumpkin puree must contain no additives and only have one ingredient on the label: pumpkin. That tag can actually be a little confusing, since the USDA allows some types of winter squash to be called “squash” when processed and canned. (They don't draw a hard line between what defines a pumpkin and a pumpkin.) So even if it's labeled “100% pumpkin,” a can may include purees from Dickinson, Butternut, Hubbard, Boston Marrow, or Golden Delicious pumpkins, which are botanical relatives of orange. the pumpkins we are most familiar with. For example, the ubiquitous canned Libby pumpkin is pureed from a special type of Dickinson pumpkin … it's technically a variety of squash! Fortunately, all of these winter squashes are delicious, ripen evenly, and have the orange hue and dense texture you expect from a true squash. as your canned mash just says “pumpkin” as its only ingredient, you should be fine.

If you want to get the most out of fresh pumpkin, you can make your own pumpkin puree for baking instead of buying a can. For the best flavor, choose a sugar pumpkin (also sometimes labeled a “cooking pumpkin” or “pie pumpkin”) in the four to eight pound range. You'll need to poke it all over to create vents, then microwave it for about 10 minutes. After halving and seeding the partially cooked squash (easier to do now that it's softer!), roast it at 350°F for about 45 minutes (for a five-pound squash) until the flesh is pierced easily with a fork. Next, remove the meat and puree it in a food processor or shred it by hand. Drain off excess moisture, then bake with it like canned pumpkin puree. See full details here.

Food photography and styling by Liz Neily

How can I use leftover pumpkin puree?

Not every recipe calls for a whole can of pumpkin puree (although ours does Most Pumpkin Chocolate Bread does!), and homemade puree can make more than you need for a particular recipe. To use up leftovers, there are several strategies you can use. If your recipe calls for half a can of pumpkin (about 1 cup), you can double the recipe to use a full can and give the baked goods extra or refrigerate.

Alternatively, freeze remaining half cup puree in a greased muffin pan; once solid, transfer the pieces to an airtight freezer bag and freeze for up to a year. Then, melt what you need and bake according to the directions. And if you only have a small amount left, it will keep for a few days in the fridge. To use it, you can lightly sweeten it and swirl it into your breakfast oatmeal or yogurt, or try blending it into a smoothie. Or use in recipes that don't require a lot of pumpkin, such as Harvesting pumpkins pumpkins (2/3 cup), Pumpkin cookies (1/2 cup), or Pumpkin Swirl Cake (1/2 cup). Read more.

If your pumpkin pie recipe makes more filling than your pie shell, don't throw away the leftovers! Transfer the extra filling to individual custard cups or ramekins and bake with the pie; they take about 25 to 30 minutes to cook at 400°F. Plus, it's a great way to taste the pie before serving.

Photography by Rick Holbrook; food styling by Kaitlin Wayne

Can I substitute canned pumpkin pie filling for the pumpkin puree?

Canned pumpkin pie filling and canned pumpkin puree are two very different ingredients. A can of pumpkin puree has only one ingredient – pumpkin – making it a neutral base that you can sweeten, spice and add to your recipe as you wish. On the other hand, canned pumpkin pie filling (sometimes called “pumpkin pie mix”), is already sweetened and seasoned. Along with pumpkin, most canned fillings include sugar, salt, spices, and sometimes other additives and are intended to be mixed with eggs and milk for quick and easy pie baking. We don't recommend substituting one for the other: If you substitute canned filling for canned puree in a recipe, you could end up with twice the sweetness and spice you intended, for example.

A pumpkin pie is traditionally made with a custard filling that contains eggs, and when cracks form on the surface of a baked pumpkin pie, it is the result of the custard being overcooked. As the eggs set and the filling thickens, they begin to tighten. If they are too tight, they create cracks at the edges and sometimes in the middle of your pie. Pulling the pie from the oven within its optimal baking window—fully baked, but not overbaked (see more below)—will prevent cracks from forming. (But if your pie cracks, you can always top it with whipped cream and serve it up—it'll still taste delicious.) Read more.

Food photography and styling by Liz Neily

How can I tell when pumpkin pie is done?

To check your pumpkin pie to gauge doneness, let the pie plate jiggle in the oven. If all the pie filling is wobbly and mostly runny, it's not ready yet. A properly baked pumpkin pie will shake more like Jell-O, with a 2″ ring around the edges that looks set and a 4″ ring in the center that looks undercooked. If the filling barely wobbles or doesn't move at all, unfortunately it's overcooked. Read more.

Since pumpkin pie is made with a cream base that contains eggs, it should always be refrigerated, ideally in a shallow storage container with lidwhere it will be stored for three to four days. If you're looking to make your pumpkin pie ahead of time, you can make both the crust and the filling ahead, but don't assemble and bake the pie until the day you plan to serve it to avoid a soggy crust. Read more.

Pumpkin Pie Spice it doesn't contain pumpkin, but is a blend of warm spices that complement pumpkin and other fall flavors. Each brand has its own proprietary blend of spices; of King Arthur it is a mixture of ground ginger, cinnamon, nutmeg and cloves. You can add this all-purpose blend instead of measuring individual spices in recipes like pumpkin pie filling (of course!), pumpkin seeds, pumpkin cookies, pumpkin ice creamor anywhere where a blend of warm baking spices is welcome. To make your own pumpkin pie spice mix, you can mix together 3/4 teaspoon ground cinnamon plus 1/4 teaspoon each ground nutmeg, ginger, and allspice or cloves.

Food photography and styling by Liz Neily

How can I improve the flavor of pumpkins in my baking?

Sometimes it can be hard to taste pumpkin in a baked product: Because raw pumpkin is mostly water—up to 90%—it really doesn't have much flavor. Instead of adding more mash to your recipe, which can make your roast soggy, concentrate the mash instead – a technique we use in our recipes for Chewy Pumpkin Cookies AND The Biggest Pumpkin Chocolate Loaf. Cook the pumpkin puree slowly in the pot to evaporate excess moisture and caramelize the pumpkin, resulting in a puree with a deeper, more complex flavor. You can also add spices to the mash when you cook it; Warming spices release their oils, making them more fragrant and aromatic. Just note that by preparing the pumpkin puree this way, you'll be reducing the overall liquid in your recipe, so you may need to compensate by adding extra milk or water to achieve the desired consistency and hydration of your roast. Read more.