Lois A Clegg

November 7, 2019 at 6:47pm

I processed a lot of pumpkin \that I was given. I steamed it and then took it away from the peel. After that I pureed it and froze.
I am making a pumpkin sheet cake. Since using the frozen pumpkin my cake batter is very runny compared to when I use canned pumpkin. Should I heat it and reduce so it is thicker? Or use more flour? Thanks I would like to be able to use all the pumpkin I processed.

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