Use canned pumpkin or roast-your-own? This time of year, as a dazzling array of pumpkins hit the grocery store and the end-of-season farmers’ markets, lovers of pumpkin flavor are faced with the annual pumpkin dilemma: canned or fresh?
Fresh = healthier? Not necessarily. For the most part, the fresher the food, the less processed it is; and the less processed a food is, the more it retains its nutrients. But the Mayo Clinic says both fresh pumpkin and canned pumpkin are packed with nutrients, such as potassium, vitamin A and iron.
Fresh, local, and DIY: fresh pumpkin puree can very flavorful and, if you get good quality sugar or pie pumpkins you can get a really great result that was well worth the extra effort. Better Homes and Gardens says that a 3-lb pie pumpkin will yield about 2 Cups of puree for cooking and baking. (The yield for carving-type pumpkins will be different).