How Many Cups of Pumpkin Puree in a Can, by Can Size

Baking Resources Editorial · Reviewed by Joan Ramos · Updated October 2026 · 9 min read

A standard 15 ounce can holds about 1 3/4 cups of pumpkin puree, or 425 grams, which is just right for one pumpkin pie. The large 29 ounce can holds about 3 1/2 cups, or 822 grams, enough for two pies. Those numbers are for plain pumpkin puree, not pumpkin pie filling, which is a different product with sugar and spices already mixed in.

If your recipe asks for cups and you've got cans, or you're cooking down a fresh pumpkin, the calculator below sorts it out. Pick your can or pumpkin and what you need to know: cups, grams, or how many pies it makes.

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Pumpkin puree can calculator

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Pumpkin can sizes at a glance

Pumpkin puree is sold in two main can sizes in the US. Here's what each one holds and what it makes.

The ounces on a can label are weight, not fluid ounces. That's why a 15 oz can doesn't hold 15 fluid ounces (just under 2 cups) of puree. Pumpkin is denser than water, so 15 ounces by weight takes up a little less room. Our ounces to cups guide explains the difference between weight ounces and fluid ounces in more detail.

Baking guideOz to Cups: Fluid Ounces vs Weight Ounces ExplainedLearn more →

Pumpkin puree vs pumpkin pie filling

This is the mix-up that ruins the most pies every November. The two cans often sit side by side on the shelf, look almost alike, and come in nearly the same size. They are not the same thing.

If a recipe says "pumpkin puree," "canned pumpkin," or "solid pack pumpkin," it means plain puree. Using pie filling instead makes the bake too sweet and overspiced, and the extra sugar can throw off how it sets. If you only have pie filling, follow the recipe on that can and skip the sugar and spices in yours.

Why the cup count can vary a little

You'll see 15 oz cans listed as anywhere from 1 3/4 to 2 cups. Both are fair. Puree from different brands and harvests can be thicker or looser, and loose puree spreads out to fill more of a measuring cup. How you measure matters too.

• Spoon it in and level it. Use a dry measuring cup, spoon the puree in, tap out air pockets, and level the top with a knife.
• Scrape the can. A good tablespoon or two clings to the sides and bottom. A flexible spatula gets it out.
• Weigh it if you can. One cup of pumpkin puree weighs about 245 grams. Weighing skips all the guesswork. See kitchen scale vs measuring cups for why weighing helps, and how to measure ingredients for the cup method done right.

Baking guideKitchen Scale vs Measuring Cups: Why Weight WinsSee the chart →

Baking guideHow to Measure Baking Ingredients Accurately Every TimeShow me how →

For most recipes, a difference of a couple of tablespoons won't matter. For pumpkin pie, where the filling has to set, it's best to stay close to what the recipe asks for.

How many cans does your recipe need?

Recipes don't always line up neatly with can sizes. Here's how to bridge the gap:

• Recipe calls for 1 can or 15 oz: use one 15 oz can, about 1 3/4 cups.
• Recipe calls for 2 cups: one 15 oz can comes up about 1/4 cup short. For breads and muffins, that's usually fine. For a pie, open a second can or use a 29 oz can and save the rest.
• Recipe calls for 1 cup: use a little more than half a 15 oz can, and freeze the rest for another bake.
• Recipe calls for 3 cups: one 29 oz can, about 3 1/2 cups, covers it with a little left over.

Typical amounts in other pumpkin bakes

Pie isn't the only thing on the fall baking list. These are the usual ranges you'll see in recipes, so you can guess how many cans to buy before you even pick a recipe:

• Pumpkin bread, one 9x5 inch loaf: about 1 cup up to a full 15 oz can.
• Pumpkin muffins, a dozen: about 1 cup.
• Pumpkin cheesecake, 9 inch: about 1 to 1 1/2 cups.
• Pumpkin roll: about 2/3 cup.
• Pumpkin pancakes for four: about 1/2 to 3/4 cup.

So one 29 oz can easily covers a loaf of pumpkin bread plus a batch of muffins, with a little left for pancakes.

Scaling a whole recipe up or down? The free recipe converter does the math, and the grams to cups converter at the top of this page handles weight-based recipes.

Fresh pumpkin: yield and how to make puree

You can make your own puree from small sugar pumpkins, also called pie pumpkins. They're sweeter and less stringy than the big carving pumpkins, which are watery and bland. As a rough rule, you get about 3/4 to 1 cup of thick puree per pound of whole pumpkin, so a 2 1/2 pound pumpkin gives about 2 to 2 1/2 cups. The yield varies with the pumpkin, so treat it as a guide.

1. Cut the pumpkin in half from stem to bottom and scoop out the seeds and strings.
2. Place the halves cut side down on a lined sheet pan and roast at 400°F for 45 to 60 minutes, until a fork slides in easily.
3. Scoop the soft flesh away from the skin and blend or process until very smooth.
4. Drain it. Set the puree in a fine strainer lined with a coffee filter or cheesecloth over a bowl, and let it drain in the fridge for 1 to 2 hours, until it's thick like canned puree.

Draining is the step people skip, and it's the reason fresh pumpkin pies sometimes turn out loose or weepy. Fresh puree holds much more water than canned, and that extra water keeps the custard from setting.

Worked example: three pies for Thanksgiving

Say you're baking three 9 inch pumpkin pies for a big Thanksgiving crowd. Each pie needs one 15 oz can, about 1 3/4 cups. Three pies need about 5 1/4 cups, or 1,275 grams.

You can buy three 15 oz cans, or one 29 oz can plus one 15 oz can, which also gives you about 5 1/4 cups. Either way works. Then triple the rest of your recipe: three 12 oz cans of evaporated milk, and three times the eggs, sugar, and spice. If one of those cans turns out to be pie filling instead of puree, set it aside and use it for its own label recipe, rather than mixing it in.

And if you're also making pumpkin bread that calls for 1 cup, buy one more 15 oz can, use 1 cup in the bread, and you'll have about 3/4 cup left for pumpkin pancakes on Friday morning.

Leftover pumpkin puree

Once opened, move leftover puree out of the can into a covered container. Keep it in the fridge and use it within 3 to 4 days. For longer storage, freeze it in 1/2 cup or 1 cup portions in freezer bags, pressed flat, for up to 3 months. Thaw it in the fridge and stir well, since it can separate a little.

Leftover puree works in pancakes, muffins, oatmeal, smoothies, and quick breads. A few tablespoons also go well in a batch of brownies or cookies, though the extra moisture can make cookies softer and cakier.

Common mistakes

• Grabbing pie filling instead of puree. Check the label for "100% pure pumpkin" before you leave the store.
• Using fresh puree without draining it. The pie comes out watery and may never fully set.
• Mixing up weight and fluid ounces. A "15 oz" can is weight. It doesn't hold 15 fluid ounces.
• Leaving puree in the open can. It picks up a metallic taste. Move it to a container.
• Using a carving pumpkin. Big jack-o'-lantern pumpkins make thin, watery, bland puree. Pick small sugar pumpkins.
• Underbaking or a soggy crust. A wet pumpkin filling can soak a raw crust. Pre-baking helps, and our guide on how to blind bake a pie crust shows how.

Baking guideHow to Blind Bake a Pie Crust Without a Soggy BottomLearn the method →

Thanksgiving shopping and swaps

Canned pumpkin tends to vanish from store shelves the week before Thanksgiving, so stock up in early November. Unopened cans keep for a long time in the pantry, so extras won't go to waste. While you're shopping, a few other pumpkin pie helpers:

• Evaporated milk. Most pumpkin pie recipes use a 12 oz can per pie. If you run out, the evaporated milk substitute guide has swaps that still let the custard set. Heavy cream works too; see heavy cream substitutes if you're short on that.
• Sugar. Many recipes use a mix of white and brown sugar. The brown sugar substitute guide helps if you're out, and sweetener substitutes for baking covers lower-sugar options.
• Crust. Make it ahead and freeze it. See how to freeze pie dough. Check that your pan is a true 9 inch first with our pie pan sizes guide, since a deep-dish pan holds a full can of filling much better than a shallow one.
• Topping. Fresh homemade whipped cream is the finishing touch. Add it right before serving.

Baking guideSubstituting Evaporated Milk for Whole Milk in BakingShow me the ratios →

Baking guideHeavy Cream Substitute: What Whips and What Doesn'tFind my swap →

Questions people ask

How many cups are in a 15 oz can of pumpkin puree?

About 1 3/4 cups. The can holds 425 grams of puree, and one cup weighs about 245 grams. Some cans measure closer to 2 cups if the puree is loose or you scrape every bit out. For a pumpkin pie, one 15 oz can is exactly what most recipes are written for.

How many cups are in a 29 oz can of pumpkin?

About 3 1/2 cups, or 822 grams. That's the same as two 15 oz cans, so a 29 oz can makes two 9 inch pumpkin pies. If you need only part of it, move the rest to a covered container and refrigerate it for 3 to 4 days or freeze it for up to 3 months.

Is canned pumpkin the same as pumpkin pie filling?

No. Canned pumpkin, also sold as pumpkin puree or solid pack pumpkin, is just cooked, mashed pumpkin. Pumpkin pie filling, or pie mix, already has sugar and spices added. Use puree whenever a recipe calls for pumpkin. Only use pie filling with the recipe printed on its own can.

How much pumpkin puree is in one pumpkin pie?

A standard pumpkin pie uses one 15 oz can, about 1 3/4 cups or 425 grams of puree. Classic recipes pair it with a 12 oz can of evaporated milk, eggs, sugar, and spices, which fills a 9 inch deep-dish crust. In a shallow 9 inch crust, you may have a little filling left over.

How much puree does a fresh pumpkin make?

Expect roughly 3/4 to 1 cup of thick, drained puree per pound of whole sugar pumpkin. A small 2 1/2 pound pumpkin gives about 2 to 2 1/2 cups, enough for one pie. Yields vary, and fresh puree must be drained for 1 to 2 hours to match the thickness of canned.

Can I use 2 cups of pumpkin instead of one 15 oz can?

In breads, muffins, and pancakes, yes, the small difference is fine. In pumpkin pie, an extra 1/4 cup of puree adds moisture and can make the filling slower to set and a little denser. Stick close to 1 3/4 cups for pies, or adjust the eggs and milk to match.