Published on 2025-11-07T18:01:15Z, this article—available exclusively to Business Insider subscribers—delves deeply into the surprisingly versatile world of pumpkin-based cooking. Although many people instinctively associate pumpkin with classic holiday treats such as spiced pies or pumpkin lattes, professional chefs point out that this humble fruit possesses extraordinary culinary flexibility. It can serve as a key component not only in sweet desserts but also in a host of savory dishes, beverages, and sauces that extend far beyond seasonal traditions.
Canned pumpkin, prized for its convenience, consistency, and long shelf life, has become a dependable shortcut in modern kitchens. It is accessible year-round and ideal for cooks who wish to enjoy the flavor and nutritional qualities of pumpkin without the extra work of peeling, roasting, and puréeing the fresh fruit. Nonetheless, some recipes truly shine when prepared with fresh pumpkin, especially when texture, depth of flavor, or caramelization are essential. To help readers distinguish between moments when the canned form excels and when fresh pumpkin is worth the effort, Business Insider invited several esteemed chefs to share their expert preferences and recommendations.
Chef and culinary consultant Clare Langan encourages home cooks to incorporate canned pumpkin into a classic comfort dish—macaroni and cheese. She explains that stirring a generous spoonful of pumpkin purée into the cheese sauce, along with aromatic herbs such as thyme, rosemary, or sage, produces a velvety texture and a faintly earthy undertone. Finishing the dish with freshly grated nutmeg enhances the sauce’s warmth. For the cheese base, Langan suggests bold flavors like Gruyère or sharp cheddar to complement the gentle sweetness of pumpkin without overwhelming it.
Another inventive use she recommends is pumpkin butter, an elevated spread that effortlessly transforms simple toast or baked pastries into indulgent bites. The process involves simmering canned pumpkin together with maple syrup or brown sugar until the mixture thickens slightly, then enriching it with butter and a measured sprinkle of pumpkin pie spices. Once cooled and stored in the refrigerator, this rich spread can double as a dip for crisp apple slices, a swirl in morning oatmeal, or even a creative filling for baked desserts.
When venturing into international flavors, Langan proposes using canned pumpkin in curries—particularly in aromatic red or yellow versions. Its naturally mild flavor melds harmoniously with spices yet remains subtle enough not to dominate more assertive ingredients like chili or fish sauce. To balance its sweetness and lend brightness, she advises finishing with fresh lime juice just before serving. This results in a dish that is simultaneously creamy, complex, and delicately vibrant.
For those craving a beverage that evokes autumn, canned pumpkin can be the foundation of a satisfying smoothie. Langan’s version combines pumpkin purée with milk, a frozen banana for natural sweetness, a scoop of vanilla protein powder for richness, and roasted pecans for texture. A dash of cinnamon or pumpkin pie spice ties the flavors together, creating a wholesome drink that tastes like fall itself yet feels nutritious enough for a pre-workout boost or afternoon snack.
Executive Chef Robert Carr of La Cantera Resort and Spa takes a savory route, suggesting that pumpkin enhances classic mashed potatoes. By blending puréed pumpkin with creamy, buttery potatoes and a hint of maple syrup, he creates a dish that marries sweet and savory sensations. He cautions, however, that because pumpkin contains additional moisture, cooks may wish to reduce the usual quantities of cream or butter to maintain the desired consistency.
Meanwhile, Chef Tracy Wilk emphasizes the adaptability of canned pumpkin in baking, highlighting its practicality in vegan-friendly recipes. Because it adds moisture and binding power, a quarter cup of pumpkin purée can successfully replace each egg in quick breads. Wilk particularly enjoys the subtle flavor it imparts to zucchini bread, resulting in a denser crumb, richer color, and enhanced nutritional content.
For cocktail enthusiasts, recipe developer Don Baiocchi demonstrates how canned pumpkin can feature in a spirited fall beverage—a twist on the margarita. By shaking together tequila (or vodka, if preferred), spiced apple cider, and pumpkin purée, and serving it in a salt-rimmed glass, one achieves a drink that is both familiar and surprising. The earthy pumpkin softens the tang of cider while harmonizing with the smoky salt and warmth of the liquor.
Pumpkin can also serve as the foundation for a luxuriously creamy yet dairy-free pasta sauce. Wilk suggests using puréed pumpkin as a substitute for part or all of the cream in a traditional tomato base. This approach yields a luscious consistency without heaviness, making it ideal for pairing with stuffed pastas such as squash ravioli. For those transitioning gradually away from dairy, replacing just half of the cream with pumpkin can maintain familiarity while adding subtle sweetness.
Dessert lovers can enjoy an effortless vegan ice cream by blending canned pumpkin with frozen bananas and a drizzle of maple syrup, as Baiocchi recommends. Once processed until smooth, the mixture can be eaten immediately for a soft-serve texture or placed in the freezer for a firmer finish. Spicing it with cinnamon, nutmeg, and ginger transforms this simple treat into an aromatic, seasonal indulgence.
Chef Carr also praises the way pumpkin enhances breakfast favorites such as French toast. He advises mixing pumpkin purée directly into the standard custard batter, preferably using a decadent bread like sweet Hawaiian loaf. The result is a sumptuous dish with a golden hue and warm spice notes, perfect when topped with whipped cream, crunchy granola, maple syrup, and a sprinkle of cinnamon.
However, not every recipe benefits from the convenience of the canned variety. Chef Clay Debattista of Chapa Catering points out that pumpkin soup is vastly improved by the caramelized depth achieved only through roasting fresh pumpkin. Unlike the canned version, which lacks natural browning, fresh chunks develop a subtle nuttiness that intensifies the soup’s character. For those who still prefer canned for ease, he suggests compensating with roasted onions, garlic, or other vegetables to mimic that depth of flavor.
Similarly, Debattista cautions that canned pumpkin is not ideal for traditional pumpkin pie. When fresh pumpkin is roasted and blended for the filling, it acquires a nutty richness that evolves beautifully during baking—a quality missing from preprocessed purée. The same principle applies to cakes, muffins, and quick breads, where the naturally creamy consistency of blended fresh pumpkin enhances structure and mouthfeel, yielding baked goods that are notably more moist and tender.
In essence, while canned pumpkin remains a practical and versatile pantry hero capable of enriching countless recipes—from smoothies and pasta sauces to cocktails and vegan desserts—there are times when nothing can quite replace the flavor complexity and texture of fresh pumpkin. Understanding when to choose one over the other allows cooks to achieve both convenience and culinary excellence throughout the autumn season and beyond.
Sourse: https://www.businessinsider.com/best-canned-pumpkin-uses-recipes-to-avoid-chefs-2025
