This Brilliant 1-Ingredient Trick for Perfect Fall Baking Might Be Hiding in Your Pantry

Pumpkin is to autumn baking what candy apples are to the county fair — it just wouldn’t be the same without it. But you don’t need to reserve this tasty squash for just one season. Canned pumpkin can be used year-round as a delicious and nutritious alternative to oil, butter, and eggs.

An overhead shot of pumpkin purée in a glass measuring cup.

Meredith

The Magic Ingredient: Pumpkin Purée

Pumpkin purée is an excellent fat substitute in recipes, adding moisture without piling on extra fat or calories. It also acts as a binder, much like eggs do, helping to hold ingredients together.

Packed with vitamin A and rich in fiber, pumpkin gives your favorite dishes a nutritious twist. It adds a gentle earthy sweetness that enhances other ingredients without dominating the flavor. It's particularly great in recipes with complementary flavors like apples, cinnamon, and caramel.

A metal mixing bowl filled with pumpkin purée.

DaMora

How to Use Pumpkin as a Substitute for Oil, Butter, and Eggs

When substituting pumpkin purée for fat in recipes, follow these simple 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

It's important to note that pumpkin purée and pumpkin pie filling are not interchangeable. Pumpkin pie filling won't work as a substitute for oil, butter, or eggs, so be sure not to confuse the two when shopping.