Fifteen ounces of canned pumpkin is just shy of 2 cups (16 ounces would be 2 cups). A 3-pound pie pumpkin will likely give you enough puree for your recipe. Here are some good tips for using fresh pumpkin:
Pumpkin math: After cooking and draining, this is about what to expect from a typical cooking pumpkin.
2-1/2 pound pie pumpkin = 1-3/4 cups puree
3-1/2 pound pie pumpkin = 2-1/2 cups puree
6 pound carving pumpkin = 2-3/4 cups puree
5 pound round pumpkin = 3-1/3 cups puree
Pumpkin storage: Puree can be refrigerated in a tightly sealed container up to 3 days or stored in the freezer up to 6 months.
Cooking Fresh Pumpkin Puree
Prep: 50 minutes Roast: 1 hour Stand: 1 hour Oven: 375°
1. Preheat oven to 375°F. Scrub pumpkins thoroughly. Cut pumpkins in 5-inch-square pieces, discarding stems. Remove seeds and fibrous strings (save seeds for roasting, if desired). Arrange pumpkin pieces in a single layer, skin side up, in a foil-lined shallow baking pan.
2. Roast, covered, for 1 to 1-1/2 hours or until tender. When cool enough to handle, scoop pulp from rind. Place, in batches if necessary, in a blender container or food processor bowl. Cover and blend or process until smooth (or for a chunkier puree, blend or process until slightly chunky).
3. Place puree in a 100% cotton cheesecloth-lined fine mesh sieve (use a double thickness of cheesecloth). Allow to stand for 1 hour to drain. Press lightly to remove any additional liquid (discard liquid).
Get more pumpkin substitutes.
Make Pumpkin Pie with Fresh Pumpkin
Get our fresh, flavorful recipe for homemade pumpkin pie made from scratch.