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I've come across the same problem when I use fresh pumpkin instead of canned. (even the pumpkin farms recommend using home-canned pumpkin, but I can't plan that far ahead.) There is a huge amount of liquid in a fresh pumpkin.

After experimenting with this recipe. http://www.pumpkinnook.com/cookbook/recipe47.htm , I've found that reducing the milk from 1 1/3 to 3/4 cups seems to do the trick.

I've come across the same problem when I use fresh pumpkin instead of canned. (even the pumpkin farms recommend using home-canned pumpkin, but I can't plan that far ahead. There is a huge amount of liquid in a fresh pumpkin.

After experimenting with this recipe. http://www.pumpkinnook.com/cookbook/recipe47.htm , I've found that reducing the milk from 1 1/3 to 3/4 cups seems to do the trick.

I've come across the same problem when I use fresh pumpkin instead of canned. (even the pumpkin farms recommend using home-canned pumpkin, but I can't plan that far ahead.) There is a huge amount of liquid in a fresh pumpkin.

After experimenting with this recipe. http://www.pumpkinnook.com/cookbook/recipe47.htm , I've found that reducing the milk from 1 1/3 to 3/4 cups seems to do the trick.

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source | link

I've come across the same problem when I use fresh pumpkin instead of canned. (even the pumpkin farms recommend using home-canned pumpkin, but I can't plan that far ahead. There is a huge amount of liquid in a fresh pumpkin.

After experimenting with this recipe. http://www.pumpkinnook.com/cookbook/recipe47.htm , I've found that reducing the milk from 1 1/3 to 3/4 cups seems to do the trick.