Pumpkin Puree Calculator

Sugar pie pumpkins yield roughly one cup of cooked puree per pound of raw weight once seeds and skin are removed — a common kitchen rule of thumb, not a lab analysis. This calculator multiplies your entered weight by cups per pound, converts to fluid ounces (8 oz per cup), and divides by a standard 15-oz pie filling portion.

Field pumpkins and large carving varieties are edible but watery and fibrous compared with pie types. Expect fewer cups per pound and blander flavor unless you drain and reduce the puree on the stovetop.

Example: 6 lb of pie pumpkin yields about 6 cups puree — 48 oz total — enough for three standard 15-oz pie equivalents before crust and spice. Metric: 2.7 kg converts from the US toggle and follows the same cups-per-pound logic after converting to pounds internally.

Canned pumpkin is concentrated — do not swap cup-for-cup with wet homemade puree without adjusting other liquids. Roasting concentrates flavor better than boiling; drain or reduce watery puree on the stovetop before measuring cups for a pie filling that sets.

A standard US canned pumpkin is 15 oz of filling — the calculator's "pie equivalents" use that as the portion size so you can match a Libby's-style recipe without weighing every cup. Freeze extras in labeled one-cup portions for Thanksgiving pies and muffins.

Food processors leave a coarser texture than a food mill or sieve; pass puree through a fine mesh for silky filling. Seeds and stringy pulp should be scraped before cooking — buy a bit more raw weight than the math suggests to cover that loss and roast evaporation.

Switch units before entering weight so the toggle remaps pounds ↔ kilograms. Carving-field pumpkins work in a pinch but need more draining than sugar pie types.