Instructions: The variety of pumpkin the canning industry uses is not the same as the ones normally sold or grown. I dont know which variety it is. Generally, you want a pie-type pumpkin, which are smaller and somewhat dryer than the large ones grown for carving. When I cook a pumpkin, I slice it in half, scoop out the seeds, put the halves cut side down on a sheet cake pan
(lightly oiled), and bake at 350 until they are soft. I then let them cool a bit, scoop out the flesh, and run it through the blender. If you think its too thin, you could cook it down on top of the stove.
Another possibility is to use a butternut or buttercup squash instead, and cut back on the sugar used (since they are naturally sweeter than pumpkin). They have somewhat darker flesh and are dryer than pumpkin.
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