Pumpkin cream puree too thick
I'm making Pasta Al Forno with Pumpkin and Pancetta (https://food52.com/recipes...) and the pumpkin (i used butternut squash cream puree) is thick not runny- it was too thick to pour out of the blender and had to be spatulta'd out. Should I add more cream or milk to make it more of a liquid consistency though I've already mixed everything together for putting into oven? Many thanks for your help and happy holidays!
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