Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

Can I substitute fresh pumpkin for canned pumpkin in dessert recipes?

My daughters & I want to make some desserts for Thanksgiving, we have this huge pumpkin & I would love to make a dessert or two from scratch? Can I subsitute fresh pumpkin for canned?

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  • 1 decade ago
    Favorite Answer

    Yes you can. See the instructions :

    Cooked Pumpkin

    "Here is an easy method for cooking fresh pumpkin and making your own puree."

    Original recipe yield: 4 to 6 cups

    INGREDIENTS

    1 medium sugar pumpkin

    DIRECTIONS

    Preheat oven to 300 degrees F (150 degrees C).

    Cut pumpkin into small manageable pieces and cut off pith and seeds.

    Place cut pumpkin skin side up in a large roasting pan. Add 1/4 water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.

    When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.

  • 4 years ago

    1

    Source(s): Modern People Paleo Guide : http://PaleoCookbook.raiwi.com/?yuhN
  • Anonymous
    5 years ago

    This Site Might Help You.

    RE:

    Can I substitute fresh pumpkin for canned pumpkin in dessert recipes?

    My daughters & I want to make some desserts for Thanksgiving, we have this huge pumpkin & I would love to make a dessert or two from scratch? Can I subsitute fresh pumpkin for canned?

    Source(s): substitute fresh pumpkin canned pumpkin dessert recipes: https://shortly.im/FNxQv
  • Anonymous
    4 years ago

    I learned this recipe while living in Italy. Pumpkin is used in ravioli, risotto and pasta. It became my favorite meal, and its so easy to make. Super Easy Pumpkin Pasta: Cut off all the rinds and chop uncooked pasta into cubes. Boil a large pot of water (don't forget the salt), put the chopped pumpkin in and let it cook until a fork can be easily inserted. Then, add the pasta directly into the pot with the pumpkin. I recommend orechiette or shells so they can hold the pumpkin better. When the pasta is done, drain the water (or save it for soup or risotto!) and stir the pumpkin into the pasta. It will be soft enough to form a sauce. Add a handful of freshly grated Parmesan (not the canned kind!!) and it becomes a creamy, delicious sauce. Season with nutmeg or cinnamon to taste. I hope you enjoy this, let me know what you think!

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  • 1 decade ago

    Yes you can use fresh pumpkins for the canned ones. You however need to make sure the fresh is well drained. The little pumpkins are a sweeter than the big ones but it is possible to do it. Have fun with your daughters.

  • 1 decade ago

    YES.

    Heres a excellent recipe for fresh pumpkin pie.

    Its a lot of work, but worth it in our book!

    FRESH PUMPKIN PIE

    INGREDIENTS

    1 medium sugar pumpkin

    1 tablespoon vegetable oil

    1 recipe pastry for a 9 inch single crust pie

    1/2 teaspoon ground ginger

    1/2 teaspoon ground cinnamon

    1 teaspoon salt

    4 eggs, lightly beaten

    1 cup honey, warmed slightly

    1/2 cup milk

    1/2 cup heavy whipping cream

    DIRECTIONS

    Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.

    In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.

    Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

    HERES ANOTHER THAT YOU CAN SUBSITUTE.

    PERFECT PUMPKIN PIE

    INGREDIENTS

    1 (15 ounce) can pumpkin

    1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

    2 eggs

    1 teaspoon ground cinnamon

    1/2 teaspoon ground ginger

    1/2 teaspoon ground nutmeg

    1/2 teaspoon salt

    1 (9 inch) unbaked pie crust

    DIRECTIONS

    Preheat oven to 425 degrees F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

    Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

  • 1 decade ago

    It seems like it would be alot of work. Might really make some memories for all of you. "remember ma how you got out the ax to cut the pumpkin in half? remember how the pumpkin got stuck in the blender and we had to geta new one and ..another pumpkin?", " I will never forget that honey, and boy did we laugh. " Good Times!!!!

    Have Fun.

  • 1 decade ago

    Yes. As long as the pumpkin is baked and pureed, it substitutes wonderfully!

  • 4 years ago

    2

  • 1 decade ago

    yeah, but it won't be as tasty...there is lots added to the pumpkin cans...read the back of one...maybe try recipes .com

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