1 Pint - Canned Pumpkin Puree (Glass)

1 Pint - Canned Pumpkin Puree (Glass)

$0.25 clean jar return credit

Canned pumpkin is absolutely a baking essential!

It is tasty, super convenient and versatile!

Plus pumpkin is full of nutrients, including vitamin A and fiber.

However, canned pumpkin is not the same as pumpkin pie filling which is usually sweeting and seasoned with spices.

Beiler Family Farm canned pumpkin is simply made with the cooked flesh of pumpkins and butternut squash grown right here on the farm.

While not "certified organic" you can be sure that all our produce is grown to organic standards and beyond with the practice of regenerative agriculture.

The farms produce grows in beautiful fertile Pensilvania soil and is never sprayed or treated with any chemical what so ever. 

Grown just like nature intended, all that natural goodness will be passed along to you in each bite!

Try out Beiler Canned Pumpkin in this tasty pumpkin cake recipe!


For the pumpkin cake:

  • 2 cups (250 grams) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 (15-ounce) can pumpkin puree
  • 1 cup (240 ml) oil (coconut oil or butter)
  • 1 cup (200 grams) light brown sugar packed
  • 1/2 cup (100 grams) granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract

For the cream cheese frosting:

  • 1 (8-ounce) package brick-style cream cheese softened
  • 1/2 cup (115 grams) unsalted butter softened
  • 2 cups (240 grams) powdered sugar
  • 1 teaspoon pure vanilla extract


To make the pumpkin cake:

  • Preheat the oven to 350°F (177°C). Spray a 9x13 baking pan with nonstick cooking spray and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.
  • In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
  • Pour the batter into the prepared pan and spread it around into one even layer. Bake for 30 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. If needed, cover loosely with foil for the last 5 to 10 minutes of baking to prevent excess browning.
  • Remove from the oven and place the pan on a wire rack to cool completely.

To make the cream cheese frosting: 

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
  • Scoop the frosting onto the cooled cake and spread it around into one even layer.


Store the frosted cake in an airtight container in the refrigerator for up to 4 days.

Pumpkin Pie Spice: Don’t have any on hand? You can use my homemade pumpkin pie spice.

Pumpkin Puree: Be sure to use pumpkin puree and not pumpkin pie filling. The only ingredient in pumpkin puree is pumpkin.

Cream Cheese: Make sure to use a brick or block of cream cheese for the frosting. Avoid using cream cheese spread as it has ingredients added to thin it out.

To make ahead of time: Let the cake cool completely, cover it tightly, and store it without the frosting at room temperature for 1 to 2 days. You can also prepare the frosting in advance, cover it tightly, and refrigerate it for 1 to 2 days. Allow the frosting to come to room temperature and mix it well before frosting your cake.

To freeze leftover frosted cake: Slice the cake into pieces, place them on a baking sheet lined with parchment paper, and chill in the freezer until firm. Once the slices are frozen, wrap each slice tightly, and store them in a freezer bag or freezer-safe storage container in the freezer for up to 3 months. To thaw, simply place the cake slices in the refrigerator overnight.

To freeze the cake and frosting: Wrap the unfrosted cake tightly with plastic wrap and store in the freezer for up to 3 months. The frosting will also keep well for up to 3 months in a freezer bag. Thaw the cake and frosting overnight in the refrigerator, bring them both to room temperature, mix the frosting, then frost your cake.

Recipe by: Live Well Bake Often



Pumpkin, Butternut Squash