If you don't puree the pumkin meat, expect stringy and/or coarse product. I cook mine in a steamer, immediately put through a blender before liquid escapes, then I have a huge strainer over a bowl and put the pumpkin in the strainer. It sits overnight to drain and the consistency is about the same as the canned pumpkin in the AM. I then package it in three-cup amounts as that is what my two-pie recipe calls for.

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