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 in the recipe. Roasting versus boiling changes moisture; weigh after cooking if precision matters.

Food processors and mills leave different texture — sieve for silky pie filling. Freeze extra puree in measured cups for Thanksgiving pies.

Limits: does not account for seed weight removed before cooking or evaporation during roast — buy slightly more raw weight than the math suggests.

Switch units before entering weight so the toggle remaps your number — the field converts pounds ↔ kilograms when you flip US/metric.