[Sca-cooks] Using fresh pumpkin instead of canned in a recipe?

[Adele de Maisieres]

Tara Sersen Boroson wrote: 

> So, can anybody tell me, if a recipe calls for solid-pack canned 
> pumpkin, can I use roasted mashed pumpkin one-for-one by volume?  
> Alternately, in some old time cookbooks I have here I see advice to 
> roast the pumpkins, mash the flesh, then tie it up in cheesecloth to 
> let it drip and condense like making yogurt cheese.  Do they condense 
> it like this before canning? 


Canned pumpkin is unavailable in New Zealand, so I use equivalent volume 
of roasted or steamed and mashed pumpkin for _all_ recipes that call for 
canned.  It's pretty much the same unless either the pumpkin seems a bit 
watery, in which case it should be well drained or the pumpkin seems a 
bit fibrous, in which case it should be passed through a sieve.

-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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