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Is it better to make your homemade pumpkin puree or buy it? A complete comparison.
Is it worth making homemade pumpkin puree, or is it better to buy canned? We analyze the cost, ingredients, quality, and even the taste to help you decide. Plus, discover a fun experiment and interesting facts about pumpkins.
Make It or Buy It? Homemade Pumpkin Puree—What’s Up, Pumpkin?
Have you ever wondered if making homemade pumpkin puree is worth it compared to buying it at the store? If you enjoy experimenting in the kitchen or are looking for creative ways to use pumpkin puree in your recipes (or even for your dog—yes, I was surprised too when I learned that pumpkin puree is great for dogs!), let’s explore this question together.
Did You Know Pumpkins Are Native to America?
Pumpkins have a fascinating history and are deeply rooted in American traditions. Archaeological evidence shows pumpkin seeds, along with corn and beans, as part of the famous Three Sisters, the three most important crops for Indigenous peoples in North America. These seeds have been cultivated for at least 8,000 years, and some of the oldest remains were found in the Guilá Naquitz cave near Mitla, Oaxaca. It’s incredible to think that this humble vegetable has such a rich history!
In Canada, pumpkin season begins in mid-September and lasts until the end of November. During this time, pumpkins are everywhere: large Jack-o’-lanterns for carving and tiny Jack-Be-Little pumpkins for decorating. Unfortunately, many of these pumpkins end up in the trash after Halloween or are used as animal feed. Wouldn’t it be great to repurpose them into delicious homemade pumpkin puree?
In Canada, Thanksgiving has a different date than in the United States: it is celebrated in October. While it’s not as popular in Quebec, one dish that always graces tables during this season and the winter holidays is the classic pumpkin pie, whose star ingredient is pumpkin puree.
The Science Behind It
This time, we won’t dive into the chemical components of our star ingredient, but we will explore a fascinating aspect: the physical structure of pumpkins. While they can be quite large and heavy, pumpkins are hollow inside and filled with air. This makes them less dense than water, and that’s why they float! This phenomenon is known as the principle of buoyancy, which determines whether an object will float or sink based on its density.
Don’t forget to try the pumpkin buoyancy experiment: will it float or sink? It’s a fantastic activity for teaching kids about science or simply sparking curiosity. Science has never been so fun!
If you want to learn more about pumpkins, their history, and other interesting facts, check out these links: History of Pumpkins (Purdue University) and Culinary History of Pumpkins.
Want to learn how to make this classic? Check out my recipe here: Pumpkin Pie Recipe.
What Types of Pumpkins Can You Use for Puree?
Did you know there are over 150 varieties of pumpkins? Among all these options, the most commonly used for puree is the sugar pumpkin. This variety, smaller, sweeter, and denser than typical Halloween pumpkins, is ideal for homemade recipes. You can also use other varieties like:
- Castilla Pumpkin: Popular in regions like Mexico, it works well for homemade purees.
- Dickinson Pumpkin: Widely used in canned pumpkin puree for its smooth texture.
That said, you can technically make pumpkin puree with any type of pumpkin. From tiny decorative pumpkins to the large Jack-o’-lanterns we carve for Halloween, most are edible. The difference lies in taste and texture: decorative ones tend to be less sweet and more fibrous, while sugar pumpkins have a naturally sweet flavor and a texture that makes them a favorite for purees.
Let’s Get to the Pumpkin Puree!
Before diving into the process of making pumpkin puree, let’s form a hypothesis: I believe that homemade pumpkin puree will be more expensive than store-bought options. After all, this recipe only has one ingredient, making cost comparisons relatively straightforward. But is that true? We’re not just comparing costs; we’re also exploring the ingredients in the canned versions available on the market.
Homemade Pumpkin Puree
Difficulty: Easy
Servings
800
mlPrep time
10
minutesCooking time
1
hourIngredients
1.7 kg 1.7 sugar pumpkins (2 mediums)
Directions
- Preheat the oven to 200°C (392°F).
- Wash the pumpkins thoroughly, cut them in half, and remove the seeds and interior fibers.
- Place the pumpkin halves cut-side down on a baking tray.
- Bake for 45-60 minutes or until a fork can easily pierce the flesh.
- Let the pumpkins cool, then scoop out the flesh with a spoon.
- Blend the flesh in a blender or food processor until smooth.
- If the puree is too watery, use cheesecloth to strain out the excess liquid before storing.
Notes
- This recipe yields approximately 800 ml (~3 cups).
Store the puree in the refrigerator for 4-5 days or freeze it for later use.
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Cost Breakdown: Homemade vs. Store-Bought Pumpkin Puree
Before diving in, I want to make a quick clarification. I’m comparing this specific brand of pumpkin puree simply because it’s what I found at my local Walmart. I have no affiliation with the brand, nor am I suggesting that Walmart always has the best deals or promotions. I chose Walmart because it’s a well-known international store, and I wanted to use an environment that many can relate to. It’s just practical for this comparison, not necessarily the most economical option. For this reason, I’ve included a calculator at the end of this post so you can input your local prices and find the most cost-effective option for your situation.
If you’re curious about how much it would cost for you, there’s a handy cost calculator at the end of this post. Input your local prices and discover how much it would cost you!
Total Cost of Homemade Pumpkin Puree
Ingredient | Quantity Used | Cost |
Pumpkin | 2 (~1700 g) | $2 x 2 = $4 |
Total Recipe Cost: $4
This recipe yields 802 ml of pumpkin puree for a total cost of $4. That’s approximately $0.50 per 100 ml. Not bad, right?
Can We Can Homemade Pumpkin Puree?
According to current USDA recommendations, it is not safe to can homemade pumpkin puree. There are no scientifically tested recipes that eliminate the risk of Clostridium botulinum, the bacteria responsible for botulism, which can be deadly. You might not have thought of this question before, but as a curious person, I wondered: why can’t we can pumpkin puree at home, but we can buy it canned? The answer lies in the low acidity of pumpkins. In home-canning methods, it’s impossible to guarantee that heat will penetrate evenly to the center of the container. And as I mentioned earlier, this wouldn’t eliminate the bacteria that cause botulism. On the other hand, industrial methods can heat the product uniformly, ensuring the bacteria are completely destroyed.
Fortunately, you can freeze pumpkin puree, and it will last up to 6 months. Another way to preserve it is by dehydrating it into a powder and storing it in an airtight container, which can also last up to 6 months.
What Ingredients Are in Store-Bought Pumpkin Puree vs. Homemade?
Cans of pumpkin puree, such as those from E.D. Smith, contain only one ingredient: pumpkin. If you choose 100% pumpkin puree (not pumpkin pie filling, which includes sugar and spices), you can rest assured that its nutritional quality is excellent. According to Open Food Facts, this type of puree has an “A” rating, indicating high nutritional quality. Additionally, on the NOVA scale, it is classified as 1, meaning it is minimally processed. Bonus points for high-quality canned purees!
On the other hand, making homemade pumpkin puree allows you to enjoy a fresh and natural ingredient for your recipes while also utilizing the seeds to prepare something equally delicious. How about some homemade granola with pumpkin seeds? (Click here for the recipe!)
Taste Test
As always, our taste tester was willing (at least initially) to try the pumpkin puree. In the end, they chose the homemade puree but described it as the “least bad” option. The puree made from sugar pumpkins or pie pumpkins is actually sweeter than the Dickinson variety used in this particular brand.
Let’s be honest: pumpkin puree isn’t something you’d eat by the spoonful (at least, I wouldn’t). However, it’s great as a first food for babies or even as a supplement for dogs. Both types, homemade and canned, have distinct flavors, but in my experience, the texture is quite similar.
Conclusion: Should You Buy It or Make It?
Let’s summarize the results:
Item | Cost | Cost per 100 ml |
LIBBY’S 100% Pure Pumpkin | $3.27 | $0.82 |
E.D. Smith 100% Pure Pumpkin | $6.47 | $0.81 |
Great Value 100% Pure Pumpkin | $4.97 | $0.62 |
Homemade Pumpkin Puree | $4.00 | $0.50 |
Surprisingly, I was completely wrong. I was convinced that a can of pumpkin puree would cost less than $4 CAD and, of course, be cheaper than making it at home. After all, it’s not an ultra-processed product and basically has one ingredient. But this is a great lesson: our memory isn’t always reliable, and it’s better to have a space where we can objectively verify and compare costs between homemade and store-bought options. 😉
The Hypothesis Was Incorrect
Homemade pumpkin puree is cheaper than well-known brands like E.D. Smith and Libby’s, and it’s still cheaper than store-brand options like Great Value. Homemade puree is approximately 64% cheaper than recognized brands and 24% cheaper than store brands. So, if you’re just looking for the most economical option, homemade pumpkin puree is the way to go.
However, 100% canned pumpkin puree remains an excellent choice. It’s convenient, affordable, and free of preservatives or additives. It all depends on your priorities: do you have time to make it at home? Can you find pumpkins in season at a good price? Is canned pumpkin puree available in your area? It’s good to know that 100% pumpkin puree brands exist that aren’t ultra-processed, allowing you to save time by buying them or stocking up during promotions, so you can focus on preparing other ingredients that are more processed and contain preservatives or additives that could impact your health.
Cost Calculator
To make things easier, I’ve added a cost calculator where you can input the price of pumpkins at your local stores and see how much your homemade puree would cost compared to store-bought options. Try it out!
Fun Experiment for Kids: Sink or Float? The Buoyancy Experiment
Get the kids involved with some kitchen science! This is a fun and simple activity to teach them about the concept of buoyancy.
Buoyancy, in simple terms, is the tendency of an object to float. This experiment was the first I remember doing when I was just 5 years old. I can still picture the moment—I threw an orange into a large tank of water, and no matter how hard I threw it, it always rose back to the surface and floated. I was fascinated by the magic of such a simple and visual scientific concept.
Of course, not everything went perfectly. I remember trying to see if a glass container would float. Unfortunately, it broke and ended up falling on my foot. After a surgery (yes, it was a bit dramatic), everything turned out fine. Despite the scare, I never stopped marveling at the experiment. That day, I discovered that science could be fun and surprising, though a bit dangerous if you’re not careful.
Materials
- Various objects: pumpkins, potatoes, sweet potatoes, apples, rocks, toys, etc.
- A large and deep basin or the bathtub.
Experiment Steps
- Gather a variety of objects to test, such as pumpkins, potatoes, sweet potatoes, rocks, etc.
- Fill a large basin or the bathtub with water. Place it on a surface that can safely get wet.
- Before dropping each object into the water, ask the question: Will it float or sink?
Discussion Questions
- Which object didn’t float?
- Did the pumpkin float or sink?
- Are there any rocks that can float?
Fun Facts
- Pumpkins, even when they’re huge, have a hollow core filled with air, which makes them less dense—and that’s why they float!
- Pumice stone, although it’s a rock, also floats because it’s very porous.
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