My friend Jen once made pumpkin soup for a dinner party. She bought a can labeled “100% Pure Pumpkin” from one store. Then she bought another can from a different store that said “Pumpkin Puree.” She spent twenty minutes panicking that she’d ruined the soup.
The soup was perfect. Everyone asked for the recipe. She laughed so hard she nearly cried. Moral of the story: don’t overthink it. Your kitchen is not a science lab. It’s a fun zone.
But wait—is it actually pumpkin? (Plot twist)
Okay, let’s get just a little real. Many cans of “pumpkin puree” are actually made from a squash called the Dickinson pumpkin. It’s not the same orange jack-o’-lantern you carve. But legally, in the U.S., it can still be called “pumpkin.” Crazy, right?
Ribs vs Riblets: What's the Difference? 2026
Does that matter? Nope. Because the taste and texture are dead ringers. Your taste buds can’t tell the difference, and neither can your family. So relax. Let the squash be pumpkin and let the pumpkin be puree.
Pro tip: If you’re making a savory dish like chili or curry, puree and pure pumpkin work exactly the same. Your dinner will thank you.
