In fact I'm a new dealer with pumpkin recipes and I've never thought of pumpkin in food until I've tried those desserts in my fav cafe in fall time , and I tired to make pumpkin recipes by myself but the problem that we don't have canned pumpkin in our country ,so I decided to make pumpkin puree to use it in those recipes , sadly they all failed , the pie , cupcakes , pumpkin bread and cake they all have been juicy and runny and they take waaay too long in the oven and still juicy , the cake texture and pie are very bad and not yummy at all .
So my question , is there any way to make better pumpkin puree like less juicer and better texture so desserts won't fail and be consistent .
and Thanks a lot .
Bake up a large batch to enjoy through the holidays.
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