I've been "rendering" my own pumpkin for decades but never knew this trick about sieving off the juice. Just bought my annual baking pumpkin last weekend, will definitely be trying this and freezing the juice. That should be excellent for soup and instead of the water in the sweet potato-black bean chili recipe that's a family favorite. (I make a quadruple batch every 2 or 3 months for just 2 of us.)

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