Curious if anyone has an approximate amount of pumpkin puree to aim for when doing the first carmelization/cooking down? I cooked my pumpkins toda...

...y and they are a bit watery - will drain a bit, and freeze so those processes will get rid of some water but an approximation of how much cooked down puree would be a good guideline for me to have. The photos are a good help for guidance on color and texture, just after some approximate volumns. Made this last year and it was great! Thanks in advance for the help

  • Posted by: ejm
  • November 12, 2012


Kristen M. November 12, 2012
Hi ejm, I'd wager you lose about 1/4 cup of volume from the liquid steaming off. Starting with 1 3/4 cup of a puree that looks like the photos will probably be a better indicator though -- good luck!
ejm November 12, 2012
Wow, that was darn fast! Thanks - depending on how it defrosts I may just add a bit more puree and just cook it down to around 1.5 cup well cooked puree - a little over probably won't affect the set I would guess?
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