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Oct 16, 2010 04:36 PM

can I substitute sweetened pumpkin pie mix for pure pumpkin?

Help! I asked my husband to buy a can of pumpkin for muffins, and he came home with "pumpkin pie mix," which has spices (which I guess I can live with) and cane sugar (23g in a 14oz can.) The recipe called for 2 cups of sugar to 1 can of pumpkin--should I eliminate the sugar entirely or just cut it down? Or do I need to go back to the store?

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  1. are these important muffins? my first response was noooo, go back and get the plain puree, but if it's just for you guys why not try cutting out or drastically reducing the sugar, as you suggest, and using it? let us know what happens if you do!

    1. Back to the store for if you want the muffins to come out without too much guesswork, but don't dismay, there was a recent thread about using pumpkin pie filling, so it won't sit unused in your pantry. Here's the thread:

      2 Replies
      1. re: bushwickgirl

        It's for a bake sale tomorrow, and I really don't want to be embarrassed, so I guess I'm going out. The pie filling will be fine for pie (it's from Whole Foods, no junk in it). I'm also concerned that the consistency would be wrong without the sugar.

        Thanks to you both for the quick replies.

      2. I've been caught wih this problem too. The Libby's pumpkin pie recipe calls for 3/4 cup sugar for 15 ounces (1 3/4 cups) of plain canned pumpkin. So you can deduce and deduct from there.