Canned pumpkin is a handy staple that saves time and opens up lots of recipe options beyond pie. It offers consistent texture, which can make baking and cooking more predictable compared with seasonal fresh pumpkin.

• Versatile: Try it in muffins, breads, pancakes, smoothies, soups, and sauces.
• Convenient: It’s already cooked and pureed, so it’s easy to portion.
• Shelf-friendly: Check the best-by date and store unopened cans in a cool, dry spot.
• Flexible sizing: Choose small or large cans, and multi-packs for batch baking.

When shopping, you can browse different sizes and pack options and choose delivery or pickup where available.

They’re used differently, so it helps to check the label before baking.

• Pumpkin puree: Typically just pumpkin, with no added sugar or spices. It’s ideal when a recipe lets you control flavor and sweetness.
• Pumpkin pie filling: Usually pre-sweetened and spiced for pies, which can change how a recipe tastes.

If a recipe calls for puree, using pie filling may make it sweeter or more spiced than intended. If a recipe calls for pie filling, using puree will likely require adding your own sugar and spices. Reviewing the ingredients list and product description can help you pick the right option for your recipe.

Once you open a can, it’s best to move the pumpkin to a clean, airtight container and refrigerate it.

• Refrigerate promptly: Cover tightly and place in the fridge.
• Use soon: Many home cooks use leftovers within a few days. Check the smell and appearance before using.
• If separation occurs: A little liquid on top can be normal—stir before using.
• Freeze extras: For longer storage, freeze in portions.

Label the container with the date and amount to make planning easier. To reduce leftovers, consider choosing can sizes that match your recipe needs when you shop.

Freezing can help you save leftovers for future baking and cooking.

• Portion first: Spoon puree into an ice cube tray or portion by the cup.
• Package well: Use freezer-safe bags or containers; flatten bags to save space.
• Label clearly: Note the date and amount to simplify recipe planning.
• Thaw gently: Defrost in the fridge; a little water separation can happen—stir before using.

Frozen puree can be useful in pies, muffins, pancakes, soups, and sauces. Choosing multi-packs or larger cans is helpful for batch cooking, while smaller cans may fit single recipes and reduce the amount you need to freeze.

Many classic recipes call for around 15 ounces of pumpkin puree, but the exact amount can vary by recipe and pie style.

• Standard pies: Often use approximately 15 ounces.
• Deep-dish or two pies: You may need more, so larger cans can be practical.
• Measure as needed: If you only have a bigger can, measure the amount your recipe requests and refrigerate or freeze the rest.

When shopping, you’ll find various can sizes and value packs that can suit single pies or batch baking. Checking your recipe first can help you choose the size that fits your plans.