Pumpkin purée (canned)
Soft orange. Soap Queen supplier or guide
Opens the calculator’s starter recipe, 1000 g of oils, with this additive at the dose it fills in, ready to change.
What it is
Canned pumpkin purée without salt, mostly water. A purée counts as part of the recipe’s liquid.
USDA FoodData Central primary source, Nerius, Soapmaking for Fun & Profit primary source
How much
- 1 oz per pound of oils filled in Lovely Greens supplier or guide
- 1.33 oz per pound of soap (from a published recipe) Cable, The Natural Soap Making Book for Beginners primary source
- 26.5 % of the oils (from a published recipe) Corley Barto, The Natural Soap Chef primary source
The calculator fills in 1 oz per pound of oils: 62.5 g for the 1000 g of oils in its starter recipe.
When and how
- Usually: at light trace.
- Also used: into the oils, in the water, before the lye, as the lye liquid.
- Blend it smooth first.
Soap Queen supplier or guide, Corley Barto, The Natural Soap Chef primary source
What it does to the recipe
- 89.97 % is water, taken off the recipe’s water.
- 0.28 % is fat, which stays in the bar as extra superfat.
- 3.3 % is sugar, which heats the batch.
USDA FoodData Central primary source, Nerius, Soapmaking for Fun & Profit primary source
Worth knowing
- Caution: It spoils fast: keep it cold and use it within days. Too much in the bar can grow mould. Soap Queen supplier or guide
Spoons and drops
- 1 tsp ≈ 5.1 g
- 1 tbsp ≈ 15.3 g
- 1 cup ≈ 245 g
USDA FoodData Central primary source
INCI name
Cucurbita Pepo Fruit
- CAS number
- 89998-03-8
- EC number
- 289-741-0
Recipes that use it
Guides that discuss it
Sources
Soap Queen, purées in soap: "natural purees in bath and beauty products are fantastic from a marketing standpoint. Who doesn’t want a bar of soap made with their favorite fruit or veggie?"; "a strawberry puree will add extra sugar and water. Using an avocado puree will add extra fats and water"; pumpkin purée gives "a very gentle orange color", and in one soap "turned a soft orange hue"; at thin trace; "adding too much puree could cause mold and bacteria growth".
USDA FoodData Central, food 168450: Pumpkin, canned, without salt.
Maria Nerius, Soapmaking for Fun & Profit (1999): fruit and vegetable purée "must be calculated as a liquid".
Heidi Corley Barto, The Natural Soap Chef (Ulysses Press, 2012), chapter 5: "When adding lye to a purée, I always use an ice bath"; the purée is the lye liquid, for 566 g of oils: 215 g of chilled puréed carrots (38 % of the oils), 150 g of canned pumpkin with 65 g of water (26.5 %), 215 g of a cucumber and coconut milk purée (150 g cucumber to 100 g coconut milk). Chapter 3: sage infused in the olive oil and a sage paste at trace; peppermint tea as the lye liquid, with the steeped leaves at trace.
Lovely Greens, natural soap additives: pumpkin purée "1 oz (28 g) ... for every pound (454 g) of soapmaking oils"; aloe in hot lye "can burn".
Kelly Cable, The Natural Soap Making Book for Beginners (Althea Press, 2017): beer and wine left to go flat, brought to a boil and simmered 30 minutes, then cooled; 6 ounces of flat beer with 6.2 ounces of water; honey "1 tablespoon per pound at the most"; 4 ounces of pumpkin purée in a 3-pound batch (pp. 152–161).