Most of us know that you can use applesauce as a sub for oil/butter in recipes. And I think we also know that pureed pumpkin would also work as a fat substitute in baking. But I just thought this was cool that Libby's had this on their lids this year. So,
- 3/4 cup of pureed pumpkin = 1 cup of butter
- 1/2 cup of pureed pumpkin = 1/2 cup oil
- 1/4 cup of pureed pumpkin = 1 egg
From my own experience, using a pureed fruit of veggie as a fat or egg substitute works best when the substitute is only for a portion of the total called-for fat or egg. That is, if a cake calls for 2 eggs, then I only substitute 1 egg. Or if a batch of cookies calls for 1 cup of butter, I only substitute for 1/2 cup. In addition, there are definitely some recipes where these substitutes just won't work, such as with shortbread cookies. The texture change would alter the final result far too much.
I just thought Libby's cans were cool.
