How Many Cups in a Can of Pumpkin? (15 oz and 29 oz)

Fall recipes love canned pumpkin, but they don’t always ask for it in cans. One recipe wants “1 cup pumpkin puree”, the next wants “one 15-ounce can”, and a European recipe wants 400 grams. Here is exactly how much is in each can, and how to convert pumpkin for pies, breads, pancakes and more.

Cups in a can of pumpkin

Libby’s, the best-known US brand, says a 15-ounce can contains about 1 3/4 cups and a 29-ounce can about 3 1/2 cups. King Arthur Baking weighs pumpkin puree at 227 g (8 oz) per cup, which puts a 15-ounce can closer to 1 7/8 cups. Both are right: it depends on how firmly you pack the puree into the cup. For baking, the safest choice is to use the whole can when a recipe calls for “1 can”, or weigh it.

Pumpkin puree: cups to grams

Going the other way, 100 g of pumpkin puree is a little under 1/2 cup, and a 400 g European tin is about 1 3/4 cups, almost the same as a US 15-ounce can. More on pumpkin puree cups to grams.

Pumpkin puree vs pumpkin pie filling

They sit next to each other on the shelf and look identical, but they are not interchangeable:

• Pumpkin puree (also sold as “100% pure pumpkin” or “solid-pack pumpkin”) is just cooked, mashed pumpkin. Nothing else.
• Pumpkin pie filling (or “pumpkin pie mix”) already has sugar and spices added. Recipes that use it usually only add eggs and evaporated milk.

If a recipe says “pumpkin puree” and you use pie filling, the result will be far too sweet and heavily spiced. Check the label before you open the can.

How much fresh pumpkin replaces a can?

Homemade puree works in any recipe that calls for canned. A rough guide is that about 1 pound (450 g) of raw pumpkin gives you around 1 cup of cooked puree after peeling, seeding and cooking, so for one 15-ounce can’s worth, start with about 2 pounds of pumpkin.

Use small “pie” or “sugar” pumpkins, not the large carving kind, which are watery and stringy. Roast halves cut-side down at 400°F (200°C) until soft, scoop out the flesh and blend until smooth. Homemade puree is usually wetter than canned, so let it drain in a sieve lined with a paper towel for an hour, or simmer it gently to thicken, before measuring.

What to do with leftover pumpkin

Many recipes use half a can, leaving you with about 3/4 to 1 cup. Opened canned pumpkin keeps for about a week in a sealed container in the fridge, and up to three months in the freezer. Freeze it in 1/4-cup or 1/2-cup portions (an ice-cube tray or muffin tin works well) so it is ready for the next recipe.

Ideas for the leftovers:

• Pumpkin pancakes: stir 1/2 cup into a batch of pancake batter (see below).
• Oatmeal: 2–3 tablespoons per bowl, with cinnamon and maple syrup.
• Smoothies: 1/4 cup with banana, yogurt and spice.
• Muffins and quick breads: swap some of the oil or butter for puree.
• Pasta sauce or soup: pumpkin adds body and a gentle sweetness to cream sauces.

How much pumpkin to add to pancakes

Pumpkin pancakes are one of the most searched fall breakfasts right now. To turn any pancake recipe that uses about 1 1/2 to 2 cups of flour into pumpkin pancakes:

1. Whisk 1/2 cup (113 g) pumpkin puree into the wet ingredients.
2. Reduce the milk by about 1/4 cup, since the puree adds moisture.
3. Add 1 to 1 1/2 teaspoons of pumpkin pie spice (or the mix below).
4. Cook a little lower and slower than usual: pumpkin batter browns faster and needs longer to set in the middle.

Pumpkin makes batter heavier, so make sure your leavening is fresh. Not sure? See our quick test in baking powder vs baking soda.

Make your own pumpkin pie spice

Out of the jar? This mix replaces store-bought pumpkin pie spice one-for-one:

Nutmeg is strong: if you grate it fresh, use a little less.

Substitutes for pumpkin puree

Out of pumpkin? These swap in one-for-one by volume or weight:

• Butternut squash puree: the closest match. Slightly sweeter and smoother; many people can’t tell the difference in pie.
• Sweet potato puree: works well in breads, muffins and pie, with a sweeter, denser result.
• Other winter squash (kabocha, acorn): fine in baking, but roast and drain them well, as they vary in moisture.

Pumpkin puree also works as a swap in other baking: in muffins and quick breads it can replace part of the oil or butter, keeping them moist with less fat. Start by swapping a quarter to a third of the fat.

How to measure pumpkin puree accurately

Pumpkin puree is thick, so a dry measuring cup works better than a liquid one. Spoon it in, press gently to remove air pockets, and level the top with a knife. A silicone spatula gets every bit out. The most accurate way is simply to weigh it: 227 g per cup. If you weigh the whole can, remember a 15-ounce can is the weight of the pumpkin only, not the tin.

Pumpkin in a standard pie

A classic 9-inch pumpkin pie is built around one 15-ounce can, usually with two or three eggs and a can of evaporated milk. If your recipe gives cups, use the full can anyway; the small difference between 1 3/4 and 1 7/8 cups won’t hurt a custard pie. Bake pumpkin pie until the edges are set and the center still has a slight wobble; it firms up as it cools.

Converting a pie recipe to grams or Celsius? Use the recipe converter for the ingredient list and the oven temperature converter for the bake. Roasting a turkey too? Here is the turkey cooking time chart.

Quick answers

• How many cups in a 15 oz can of pumpkin? About 1 3/4 cups (425 g).
• How many cups in a 29 oz can of pumpkin? About 3 1/2 cups (822 g).
• How many grams is 1 cup of pumpkin puree? About 227 g.
• Is canned pumpkin the same as pumpkin puree? Yes, if the label says 100% pure pumpkin. Pumpkin pie filling is different.
• How long does opened canned pumpkin last? About 1 week in the fridge, 3 months in the freezer.
• How much pumpkin is in a pumpkin pie? One 15 oz can (about 1 3/4 cups) for a standard 9-inch pie.
• Can you freeze pumpkin puree? Yes. Freeze it in measured portions for up to 3 months and thaw it in the fridge overnight.