There’s no denying canned pumpkin purée is more convenient than making it yourself, but let’s be real: you’re sacrificing how tasty your pumpkin pies can really be. But there’s good news: you can turn to the convenient canned stuff without skimping on flavor, so long as you use these make-it-better tricks.
1. CookIt on the Stove
Why ItWorks
Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. This method helps reduce excess moisture, which gives the pumpkin a superior texture. It also releases the natural pumpkin flavor and helps reduce the metallic taste from the can.
How to Do It
Simply transfer the purée into a saucepan or large skillet and cook for about five minutes on medium-low heat, stirring frequently to prevent scorching and sticking. You don’t want to cook or reduce thepumpkintoo much — you’re just releasing its flavor a bit. Once it’s steamy and fragrant, you’re done. Let the pumpkin cool to room temperature before proceeding with your recipe.
2. (Briefly) Roast It
WhyIt Works
The overall idea is similar to cooking it on the stove, but some find that roasting the pumpkin yields a superior, slightly toasty and nutty flavor to finished baked goods.
How to Do It
Spread the purée on a baking sheet lined with parchment paper or a silicone mat and roast in an oven heated to 400 F for several minutes. Keep a close eye on it — you don’t want the pumpkin to burn or even to “set.” Once fragrant, remove the pumpkin and let it cool to room temperature before proceeding with your recipe.
3. Add a DIYSpice Mix
Why It Works
Pumpkin loves spice. But if your canned pumpkin ispre-mixed with spices, theywon’t do much to combat the meh flavor. You can use store-bough pumpkin pie spice mix, but these pre-mixed spices can lose thier luster if they’ve been sitting on a shelf for months. Your best bet is to DIY a fresh mixture yourself.
How to Do It
Pumpkin Spice Mix Recipe
- ⅓ cup ground cinnamon
- 1½ tablespoons ground ginger
- 1 tablespoon ground nutmeg
- 1½ teaspoons ground cloves
- 1½ teaspoons ground allspice
Mix the above together until completely combined, then place in an airtight jar until you’re ready to use.
4. Infuse It With Flavor
Why ItWorks
Combining your canned pumpkin with other flavorings found in your recipe and letting them sit for an hour or twowill infuse the pumpkin with said flavor, elevatingthe pumpkin from its straight-from-the-can taste.
How to Do It
Before baking or cooking, mix the pumpkin with any spices or flavorings called for in the recipe. For example, if you’re making a simple pumpkin pie, mix the filling ingredients and let it sit in the fridge for an hour or so before filling the pie shell and baking.
This works for savory recipes, too. Ifyou’remaking, say, a pumpkin ravioli, mix the pumpkin, cheese and any other needed spices together. Let the mixture sit in the fridge while you cut out your pasta, then assemble.
5. Use Quality Ingredients
How It Works
Regardless of how you’reusing canned pumpkin, combining it with the highest quality ingredients helpsimprove the overall flavor. For instance, say you’re making a class pumpkin pie. Combining canned pumpkin with apre-madepie crust and canned whipped cream canyield “blah” results.
How to Do It
It’s simple! Opt for fresh and homemade whenever you can. Making your own pie crust and DIYing your own whipped cream will take your pie to an entirely new level.
FAQs
Cook It on the Stove
How to make canned pumpkin taste good? ›
When you're taking the canned pumpkin purée shortcut, it's a good idea to use fresh spices to liven up the flavor. Instead of using premixed pumpkin pie spice (which has probably been sitting around for months on a grocery store shelf), make your own by combining cinnamon, ginger, nutmeg, cloves, and allspice.
How do you intensify pumpkin flavor? ›
Ruth Reichl's Tip: Roast Your Pumpkin Purée
Not only does roasting deepen the flavor of the pumpkin, but it bakes off some of the moisture in the purée, ensuring a more custard-like pie with less risk of a soggy crust.
What brings out pumpkin flavour? ›
Pumpkin is notorious for pairing well with warm winter spices – as found in a variety of Moroccan-inspired cuisines. Try incorporating cinnamon, nutmeg, cloves, ginger, cumin and chilli with your pumpkin dishes for flavour-packed feasts.
What to do with tasteless pumpkin? ›
I like to roast wedges of pumpkin which helps to reduce the moisture content, making it taste richer and sweeter. You can flavour the pumpkin at this point by rubbing it with a spice of choice. Place a couple of halved onions to cook with the pumpkin to either use in the soup or as a garnish.
How to eat pumpkin from a can? ›
It has been cooked- that's part of the canning process. You could eat it from the can, but you would probably like it better with a little spice and butter as a side dish. Some canned pumpkin is 'pumpkin pie filling' and has had spices and perhaps egg or cream added.
How to caramelize canned pumpkin? ›
Combine the pumpkin puree with the maple syrup in a medium saucepan over medium heat. Cook, stirring frequently, until slightly darkened and caramelized; 5 to 7 minutes. Transfer to a large bowl and let cool completely.
What is a complimentary flavor to pumpkin? ›
To complement pumpkin with sweet flavor pairings, consider using spices like nutmeg, cinnamon, allspice and vanilla, or sweet ingredients like chocolate, maple, honey, cranberries or brown sugar. Create savory dishes by pairing pumpkin with spices like chilies, cajun, cayenne or pepper.
How do you get pumpkin flavor? ›
"Ironically, there's no actual pumpkin in pumpkin flavoring," says Anne Cundiff, a registered dietitian in Des Moines. "It's actually a blend of cinnamon, nutmeg, ginger, allspice and cloves." Pumpkin flavoring actually harkens back to the pilgrims, Cundiff says.
How to thicken canned pumpkin? ›
To Thicken Pumpkin Puree:
For a thicker puree needed for pumpkin pie or most recipes that call for canned pumpkin puree, set a fine mesh strainer over a bowl and line with a double layer of cheesecloth. Put the puree into the cheesecloth, wrap and gently squeeze to help release excess liquid.
Ingredients
- Pumpkin, cut into thick slices.
- Oregano.
- Rosemary.
- Thyme.
- Coriander.
- Dill.
- Salt.
- Pepper.
The major and common ingredient in pumpkin spice lattes include: cinnamic aldehydes for cinnamon, eugenol for clove or allspice, terpenes such as sabinene for nutmeg, and zingiberene for ginger. They may also contain vanillin and cyclotene for the burnt butter or maple notes to round off the flavor.
What cool things can you put on a pumpkin? ›
There are a variety of craft items you can use for decorating pumpkins. They include but are not limited to: painting, decoupage, hot glue, pom poms, stickers, vinyl, gems, feathers, and more. AND there are a few carving ideas in here, but they are fake pumpkins, so the experience is very different.
What makes pumpkin taste better? ›
For even more flavor, you can add spices (like the celebrated pumpkin pie spice!) to the purée during the cooking step. Heating spices “blooms” them, releasing their flavorful, fragrant oils.
What part of the pumpkin is not edible? ›
Which part of the pumpkin can I eat? You can eat all of the pumpkin - except for its stalk. Whether you can eat the skin or not depends on the variety. Smaller varieties such as onion squash have deliciously edible skin, the skin of larger varieties may be too tough to eat or less than appealing.
How do you keep canned pumpkins good? ›
Keep leftover pumpkin puree and canned pumpkin in an airtight container in the refrigerator. It'll keep there for a week. If you don't think you can use up your pumpkin within that time, you can freeze it for up to a year. Seal it up in a zip-top freezer bag (be sure to label it) and toss it into the freezer.
Why does canned pumpkin taste different? ›
Also, bear in mind that fresh pumpkin can create varying results depending on the pumpkin you choose; there can be different water and sugar content in every pumpkin, which can affect the flavor and texture. Canned pumpkin is made of steamed, pureed pumpkin or a blend of pumpkin and other squashes.
Is canned pumpkin good for your stomach? ›
Pumpkins pack a healthy dose of fiber, which is proven to support digestive health, regulate blood sugar and reduce the risk of heart disease. Basically, the more fiber, the better. And to that end, pumpkin is an obvious choice.
Why does my pumpkin soup taste bland? ›
If you think the soup is bland, try adding salt to make all the flavors pop. Use All The Spices Listed. I know it might seem like a long list, but they are all delicious and important for giving the soup a warm and spicy quality: Thyme, Cumin, Ginger, Poultry Seasoning and Cinnamon.
