Butternut squash puree vs Pumpkin puree
They swap 1:1 and bake almost identically: smooth, mild, and a little sweet. Butternut is often slightly sweeter and less stringy, which can mean a touch less added sugar. Use plain cooked-down purée of either, not pie filling, which already has sugar and spice. Both work in muffins, breads, and pies anywhere the recipe says pumpkin.
At a glance
| Ingredient | Grams per cup | Type | Key trait |
|---|---|---|---|
| Butternut squash puree | 240 g | Fruits & Vegetables | Roast and puree until smooth; drain excess liquid if watery. Equivalent in weight and use to canned pumpkin. |
| Pumpkin puree | 227 g | Fruits & Vegetables | Pumpkin puree is thick and heavy — spoon it in and level the top with a spatula. |
How to swap butternut squash puree and pumpkin puree
- 1:1 pumpkin puree (King Arthur Baking)Direct 1:1 swap in pies, breads, and soups. Nearly identical colour and moisture.
- Equal butternut squash puree (1:1, most baking applications) (King Arthur Baking)Closest match in flavor, sweetness, and fiber. Cooked butternut is thicker than canned pumpkin — thin with water to match consistency.
Full conversions: Butternut squash puree converter · Pumpkin puree converter. More swaps: Butternut squash puree substitutes · Pumpkin puree substitutes.
More comparisons
* Conversion figures are typical average weights for one US customary cup (236.6 ml), based on the King Arthur Baking Ingredient Weight Chart and cross-referenced with the U.S. Department of Agriculture FoodData Central database. Actual weight varies with packing, brand and humidity — see our methodology.