Hi Sheila, there's some info about this in the recipe's Author Notes above the ingredient list:
Homemade pumpkin purée, actually one made with hubbard squash, is our preference. (For the amount needed here, two should suffice.) But homemade purées can be wetter than store-bought. The 15 ounces should be just shy of 2 cups. If your weight measure is more than this volume, either place the purée in a fine mesh strainer lined with a coffee filter and drain, or cook it longer when heating, until it's thick -- it might take 10 minutes or more.
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Homemade pumpkin purée, actually one made with hubbard squash, is our preference. (For the amount needed here, two should suffice.) But homemade purées can be wetter than store-bought. The 15 ounces should be just shy of 2 cups. If your weight measure is more than this volume, either place the purée in a fine mesh strainer lined with a coffee filter and drain, or cook it longer when heating, until it's thick -- it might take 10 minutes or more.
Hope this helps!