These look amazing and I can't wait to try them. I have cooked, pureed pumpkin in my freezer. Can I substitute that for the canned pumpkin? It is pretty watery; if I strain it thru a coffee filter will that be thick enough to use in this recipe? Thanks. I would perhaps use some cheesecloth if you can find it, it will make straining the puree a lot easier. Please let us know how it works for you!-Jon

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