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Pumpkin Puree for Pumpkin Pecan-Praline Pie

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This recipe for pumpkin puree, courtesy of chef Paul Bergeron, is used to make his delicious Pumpkin Pecan-Praline Pie.

Source: The Martha Stewart Show, Episode 3037
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Ingredients

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How would you rate this recipe?
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  • aprilhinks
    27 NOV, 2011
    Great and easy! Thanks!
    Reply
  • jessieak
    26 NOV, 2009
    Straining is only necessary for certain pumpkins, like 'Long Island Cheese' (a Cucurbita moschata cultivar that's not specifically bred for pie). True pie pumpkins, like 'Small Sugar', 'Baby Pam' or 'Pik-a-Pie', require no straining whatsoever.
    Reply
  • toddym
    18 NOV, 2007
    I agree with Norm. I can't tell you how many times I have had to dab up the excess moisture from the top of my fresh pumpkin pies. Thank you so much. Toddy
    Reply
  • Norm
    16 NOV, 2007
    draining the pumpkin is a great idea.
    Reply

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