There’s a reason you should always have canned pumpkin in your pantry. No, it’s not for making pumpkin pie—just like applesauce, canned pumpkin puree (or homemade) serves as a substitute for oil in his baking recipes. This alternative cut reduces overall fat and, unlike butter, does not add dairy to recipes. There is also an advantage.
Pumpkin puree has some serious limitations in substituting for vegetable oil, primarily because it can only be replaced in baking recipes. It should be the kind of recipe that only has oil present. Roasting, charring and frying do not tolerate this substitution and are not recommended.
Pumpkin can be replaced with vegetable oil in a 1:1 ratio.
