Canned Pumpkin: Gram Weights, Can Sizes & Baking Guide
Two cans sit on the supermarket shelf looking almost identical. One is pure pumpkin puree; the other is pumpkin pie filling. Using the wrong one will completely ruin your recipe — and it happens more often than you'd think, because the labelling is genuinely confusing.
Canned Pumpkin Gram Weights
| Product | 1 Cup (g) | Standard Can | Cups per Can |
|---|---|---|---|
| Pure pumpkin puree | 245g | 15 oz = 425g | ~1 3/4 cups |
| Pumpkin pie filling | 285g | 15 oz = 425g | ~1 1/2 cups |
| Homemade roasted pumpkin | 225–240g | varies | varies |
Why the Weight Difference?
Pumpkin pie filling is pre-sweetened with sugar and spiced — the added sugar is denser than the pumpkin itself, making it heavier per cup. Pure puree contains only cooked, strained pumpkin with nothing added.
How to Tell Them Apart
Check the ingredient list, not just the product name. Pure pumpkin puree will list only "pumpkin" or "squash" (some brands use butternut squash). Pumpkin pie filling will list sugar, spices, and sometimes starch in addition to pumpkin.
Baking With Pure Pumpkin Puree
Pure puree adds moisture, colour, and mild sweetness to baked goods. It replaces fat at a ratio of 3:4 — use 75g puree for every 100g butter or oil removed. In pumpkin bread, 245g (1 cup) of puree keeps a loaf moist for 4–5 days at room temperature.
Internal Links
See our complete ingredient guides and our honey conversion page for more dense ingredient weights.
FAQ
Can I make my own pumpkin puree instead of using canned?
Yes. Roast a sugar pumpkin (not a carving pumpkin — the flesh is too stringy and watery) at 190C/375F for 45–60 minutes until tender. Scoop flesh, blend until smooth, then strain through a fine mesh sieve for 30 minutes to remove excess water. Homemade puree contains more water than canned and weighs approximately 225–240g per cup vs 245g for canned — adjust liquid in recipe accordingly.