I am making your Pumpkin Pudding recipe & purchased pumpkin "puree", which is very liquidly. Is this correct?

Just need to know if the liquidy pumpkin puree will really work. Regular canned pumpkin is much thicker. I don't have time to make this twice! Thank you for great idea & recipes!

Cynthia Olsen Gates


Kenzi W. November 25, 2015
The pumpkin in this recipe should actually be the consistency of canned pumpkin—I'd be worried about the consistency of the pudding made with a more watery ingredient. (Silly thought, but first check if the puree just needs to be stirred or shaken?) A fix might be to cook the puree down so it thickens.
Cynthia O. November 25, 2015
Thank you & Happy Thanksgiving!
Riddley G. November 25, 2015
Yes, it should be the same thing! Pumpkin puree/canned pumpkin vary in thickness depending on brand. You might try cooking the pumpkin puree on the stovetop for a bit to evaporate some of the liquid and thicken it! Like in this recipe here https://food52.com/recipes/15143-meta-given-s-pumpkin-pie
Cynthia O. November 25, 2015
Thank you & Happy Thanksgiving!
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