Can You Substitute Pumpkin Absolutely, and Heres How!

Pumpkins are a type of squash that has been around for thousands of years. It was used in ancient Egypt and China as food and medicine. The word pumpkin comes from the Latin word “pumex” meaning “large melon”.

Today, pumpkins are grown commercially and eaten throughout the world. They are also used for decoration and Halloween costumes. In fact, they have become so popular that you can find them at almost any grocery store during October.

Pumpkin is a delicious fall treat that everyone loves. It’s also a healthy food option that can be used in place of other foods. However, there are certain foods that pumpkins can replace.

Best substitutes for pumpkin

Pumpkin is a delicious fall food that is also packed with nutrients. It has been used for thousands of years as a source of nutrition. Pumpkin is rich in fiber, vitamins and minerals.

However, there are times when you might want to use other ingredients instead of pumpkin. Here are some of the best alternatives to pumpkin.

Canned Pumpkin Puree or Pumpkin Pie Filling

If you don’t like pumpkin pie filling but still love pumpkin, then canned pureed pumpkin may work well for you. This product contains no added sugar and it tastes great on top of pancakes, waffles, French toast, oatmeal, etc.

You will need about 1 cup of this product per serving. If you prefer your pumpkin pies sweeter than usual, add more sweeteners such as brown sugar or honey. Furthermore, they can easily be used as a substitute for pumpkin.

Sweet Potato

This vegetable is another good alternative to pumpkin. Sweet potatoes contain fewer calories than regular white potatoes. Moreover, they taste similar to pumpkins. Therefore, if you’re looking for an easy way to make a healthier version of pumpkin pie, try using sweet potato instead.

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To prepare this dish, simply boil one large sweet potato until soft. Then mash it up into a smooth consistency. Add spices such as cinnamon, nutmeg, ginger, cloves, vanilla extract, salt, pepper, and butter. Mix all these together thoroughly before adding eggs and milk. Finally, pour everything into a baking pan and bake it at 350 degrees Fahrenheit for 30 minutes. Once done, let cool completely before slicing and serving.

Acorn Squash

Another excellent replacement for pumpkin is acorn squash. Acorns are actually seeds found inside the fruit of the oak tree. These fruits grow underground and mature over time. When fully ripe, their skin turns orange-yellow and becomes very hard.

Green Acorn Squash Information, Recipes and Facts

The flesh of the acorn squash is yellowish-green and quite firm. To cook this vegetable, cut off both ends first. Next, slice it lengthwise down its center. Remove the seeds by cutting through each side of the seed cavity. Afterward, remove the stringy fibers attached to the shell. Lastly, scoop out the pulp and discard the shells. Boil the remaining pieces until tender. Serve hot with melted cheese, sour cream, salsa, cilantro, lime juice, garlic powder, onion powder, chili powder, black pepper, and salt.

Butternut Squash

A good choice for replacing pumpkin would be butternut squash. Butternuts have a creamy texture and a mild flavor. They are often cooked whole so that the meat stays intact. The skins turn golden brown after roasting them.

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Cutting the squash crosswise helps to prevent the strings from coming loose during cooking. Peel away the outer layer of the squash and trim any blemishes. Cut the squash into cubes and roast it at 400 degrees Fahrenheit for 20 minutes. Let it rest for 10 minutes before removing the lid and turning the heat down to 375 degrees Fahrenheit. Cook the squash in batches until fork-tender. Season with salt and serve warm.

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Hubbard Squash

Hubbard squashes are also known as delicata squash because they look somewhat like small zucchinis. Delicatas are usually smaller than other varieties of squash. However, they do not require peeling since the skin does not come off easily.

Blue Hubbard Squash Information and Facts

Simply wash the squash under running water and pat dry. Slice it into half-moons and place it onto a cookie sheet lined with parchment paper. Bake it at 425 degrees Fahrenheit for 15 minutes. Turn the oven temperature down to 300 degrees Fahrenheit and continue to bake the squash for 45 more minutes or until it has softened. Allow it to cool slightly before mashing it with your hands. Mash it well enough to create a thick puree. Stir in some lemon juice, olive oil, salt, and pepper.

What is pumpkin used for?

Pumpkin can be eaten raw, baked, steamed, boiled, fried, roasted, mashed, puréed, canned, frozen, dried, pickled, fermented, juiced, added to bread, muffins, cakes, cookies, pies, puddings, sauces, soups, stews, salads, dips, spreads, ice creams, candies, beverages, and even pet food. It’s versatile and delicious.

Pumpkin Facts:

1) Pumpkins contain about 75 percent moisture. This makes them an ideal source of hydration when you need extra liquid.

2) A single medium-sized pumpkin contains approximately 1 cup of usable flesh. That means there will be plenty left over if you decide to make soup instead of pie.

3) One large pumpkin yields about 3 cups of fresh pumpkin puree. If you want to use it in baking, then simply add 2 tablespoons of cornstarch to one cup of pumpkin puree. Mix thoroughly and let stand for 5 minutes. Then stir again and pour into the batter.

4) When choosing pumpkins, choose ones that feel heavy for their size. Avoid those that appear hollow inside. Also, avoid pumpkins that show signs of rot.

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5) Store pumpkins in a cool area.

Why might you need to substitute pumpkin?

If you don’t eat dairy products, then you may find yourself needing to replace pumpkin on occasion. Some people who follow vegan diets cannot consume milk due to lactose intolerance. Others may prefer to eliminate all animal foods from their diet. In either case, substituting pumpkin for regular pumpkin pie filling could help keep these individuals happy.

There are times when pumpkin is out of season and you don’t have it at and ready access. For example, many grocery stores only carry pumpkins in October. So what should you do? Well, you can always buy canned pumpkins. But this option isn’t very healthy. Canned pumpkin tends to be high in sodium and low in fiber. Plus, most cans aren’t BPA-free so you’ll still want to limit how much you consume.

Another alternative would be to purchase organic pumpkin seeds.


You can absolutely substitute pumpkin for regular pumpkin pie fillings. The best way to go about doing this is by using canned pumpkins.

Simply drain any excess liquid and mash it up with a fork. Add spices such as cinnamon, nutmeg, ginger, cloves, cardamom, vanilla extract, etc., according to taste preferences. And remember, no matter which type of pumpkin you’re using, try to get organic whenever possible. I hope these substitutes for pumpkins help you next time you run out of them. I hope this post helped you out with all your food curiosities.

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