pumpkin puree
Also known as: canned pumpkin
Cooked, mashed pumpkin (or, in most canned versions, a similar winter squash blend) with nothing added -- not the same as pre-sweetened, pre-spiced "pumpkin pie filling," which has sugar and spices already mixed in. Used both in sweet baking and, less obviously, in savory soups and stews, where its earthy sweetness and thick body round out a dish.
Buying guidance
Check the label carefully for "100% pumpkin" or "pumpkin puree" rather than "pumpkin pie filling" -- the two sit side by side on the shelf around the same time of year, and grabbing the wrong one adds unwanted sugar and spice to a savory dish.
Substitutions
- Butternut squash puree -- very close in flavor and texture, often what's actually in a can labeled pumpkin anyway.
- Sweet potato puree -- sweeter and a bit denser, a reasonable stand-in for body and color.
- Homemade roasted and pureed pumpkin -- more work, but avoids the canned product's more uniform, sometimes watery texture.
Tips & common mistakes
Straight from the can, it can carry more water than a dish wants -- if a recipe seems thin, letting it cook a little longer, or draining the puree briefly in a fine sieve first, tightens it up.
Storage
An unopened can keeps for a year or more in the pantry. Once opened, refrigerate in a sealed container and use within about a week, or freeze for longer storage -- it freezes well.