This Genius 1-Ingredient Upgrade for Perfect Fall Baking Is Probably Already In Your Pantry
But you'll want to use it all year long.
DOTDASH MEREDITH FOOD STUDIOS
Pumpkin is to fall baking what candy apples are to the county fair. Wouldn’t be the same with it. But you don’t have to relegate the tasty squash to just one season. You can use canned pumpkin year-round as a delicious and nutritious substitute for oil, butter, and eggs.
The Secret Ingredient: Pumpkin Purée
Pumpkin purée works well as a fat substitute in recipes because it provides moisture without adding a lot of fat and calories. It also helps bind ingredients together, much like eggs do.
Rich in vitamin A and a good source of fiber, pumpkin gives a healthy makeover to your favorite dishes. Plus it imparts a subtle earthy sweet flavor without overpowering the other ingredients in the recipe. It works especially well in recipes that have complementary ingredients, such as apples, cinnamon, and caramel.
How to Substitute Pumpkin for Oil, Butter, and Eggs
When using pumpkin purée as a fat substitute in recipes, follow these guidelines:
For oil and butter, use a 1:1 ratio (1 cup pumpkin purée for one cup oil, 1 tablespoon purée for 1 tablespoon butter).
For every egg, substitute 1/4 cup purée.
From the Editor
Pumpkin purée and pumpkin pie filling are not the same thing. Pumpkin pie filling will definitely not work in place of oil, butter, or eggs—so make sure not to mix up your cans.
More Delicious Ways to Use Pumpkin Purée
Allrecipes/Karen Hibbard
Get even more pumpkin in your life with some of these top-rated autumnal recipes:
