Because pumpkins are about 90 percent water, the initial purée in this recipe is quite wet. Canned pumpkin has most of that water removed, leaving a very concentrated purée. To achieve the same consistency yourself, don’t skip the oven-drying step at the end of the recipe. This step is important, especially if you plan to use fresh pumpkin purée in recipes that call for canned solid-pack pumpkin; otherwise, the excess moisture of your homemade purée will throw the recipe results off.
|2||Tbsp. vegetable oil|
|1||medium pumpkin or 2 small sugar pumpkins (about 8 pounds total)|
Read more about cooking with pumpkins in Keri Fisher’s “The great pumpkin.”
This content is from the Keri Fisher collection.
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