Baking query (pumpkin)

[carbonel]

What can replace a quarter-cup of pumpkin puree? Or is that such a small amount that I don't need to bother?

I bought a can of pumpkin puree for a batch of no-bake pumpkin spice balls that called for only a quarter of a cup of the puree. (Having made them, I suspect the recipe may have been deficient in some way, but I'll have to wait until tomorrow to find out if they turn into something more promising than they currently appear.)

But that leaves me with most of a can (about 1-3/4 cup remaining). I found a recipe that would use up the rest, but it does call for a full can of pumpkin puree.

I don't have any unsweetened applesauce in the house, or I'd use that. Any other suggestions? Or do I even need to sub anything for it?

I'm a fairly competent baker, but normally I make a new recipe exactly to the specifications the first time, then play around with it on subsequent attempts.

Advice appreciated.

Comments

[carbonel]

Thanks, that's interesting. My can was 15 ounces and said "about 2 cups" on the label, and the recipe said the same thing, so I didn't even think about possible variation.

I think I'll see what the texture is like and (as philomytha suggested) adjust the flour a bit if it seems too dry.

That is, of course, all based on the assumption that I actually get around to making it before the container of pumpkin puree gets moldy. Best laid plans, and all that.

[pameladean]

You can almost certainly freeze the pumpkin if you don't plan to use it right away. P.

[brooksmoses]

Yeah, I think I'd start with dropping the flour from 2 1/4 cups to 2 cups, and then see if the extra quarter-cup of flour seems appropriate to add or not.