Some people need an egg substitute because of an allergy to it, and other times it just comes down to dietary preference. There are many good substitutes for eggs, including one that you may have never thought of — canned pumpkin puree.

The makers of Food Network's favorite canned pumpkin puree, Libby's, suggest using 1/4 cup of pumpkin puree for every whole egg, and that swap shouldn't significantly impact the final result of your recipe. The Pioneer Woman prefers to use this replacement when the recipe also contains a leavener, like baking powder or yeast, in the recipe.

Libby's notes that its pumpkin puree is also a viable substitute for oil and butter at a one-to-one ratio. So, a recipe with two tablespoons of butter will be fine if you sub two tablespoons of pumpkin puree.