Pumpkin Purée

Pumpkin purée is a smooth, thick mash of cooked pumpkin with a deep orange color. It tastes mildly sweet and earthy with a velvety texture that blends evenly into batters and soups. Cooks use it to bake pies and quick breads, enrich soups and sauces, and make pancakes, custards, and fillings; most retail versions are canned, unsalted purée.\n\nCommercial pumpkin purée developed alongside North American winter squash canning, especially cultivars grown for pie. It anchors North American baking traditions and appears in savory soups, stews, and curries across Europe and parts of Asia.