Pumpkin puree composition and retail comparisons

Canned pumpkin puree sold in the United States is often made from Dickinson pumpkin, a squash-like variety related to butternut squash. Under USDA and FDA guidelines, products labeled as ‘100 percent pumpkin’ may legally include other winter squashes. Approximately 90 percent of the canned pumpkin sold in the U.S. originates from Illinois.

While carving pumpkins can technically be used for puree, they are generally considered unsuitable for baking due to their watery and bland texture. For better results in recipes, culinary experts recommend using sugar pie pumpkins, Cinderella pumpkins, or Kabocha squash, which offer sweeter flavors and smoother textures.

In the retail sector, major warehouse clubs like Costco and Sam’s Club offer large-format pumpkin pies, each weighing approximately 3 pounds 10 ounces, as seasonal staples for holiday gatherings.