when using fresh pumpkin, I either press it through cheese cloth or freeze and defrost to eliminate excess water. freezing works really well because the water defrosts and seeps out of the flesh, allowing you to just drain it.
2025-10-17 16:00:41
83
BaronTheThird :
I feel like this would also be incredible with sweet potatoes!
2025-10-17 20:23:42
51
Joseph Kinsman :
Roast the pumpkin at 350 for an hour and use an immersion blender to break it down
2025-10-18 03:31:32
27
Kathryn Owens :
I feel that no crust part in my bones
2025-10-17 19:58:54
54
jadefiregriffin :
it looks so dry
2025-10-18 03:35:49
0
Bianca 🐡 :
Brown sugar was available in that era? Cutie recipe anyways🥰
2025-10-21 01:50:09
0
Snuffelupugous :
Not first, but very early
2025-10-17 14:02:46
1
Bryon Hendrix :
canned pumpkin is normally 80% butternut squash
2025-10-18 20:07:47
0
azrael_blackwings :
Probably he used a "Mantovana Pumpkin" or maybe a "Violina Pumpkin"
2025-10-17 13:56:32
6
InugamiTheHound :
in the name of the father, son and holy Spirit, this pumpkin cheesecake looks so good
2025-10-22 01:11:59
0
Akiles :
This looks so good!!
2025-10-17 13:53:08
1
stray_katze :
That is not the texture I was anticipating - neat!
2025-10-23 08:11:33
0
Bluebird109 :
I love pumpkin
2025-10-17 16:35:03
0
Fkd_Toys :
I’ve made this recipe, it’s delicious
2025-10-18 01:43:11
4
Stephen :
Make it with a Dickenson pumpkin since that’s what canned pumpkin usually is. It tastes better.
2025-10-19 04:43:14
1
Dantopia :
What’s the texture like?
2025-10-20 18:57:04
0
Cat :
How did you know pumpkin cheesecake is my favorite holiday dessert?! I didn’t grow any pumpkins this year so we’re going to try this with an acorn squash 😍
2025-10-18 19:08:50
0
killamarie :
I wonder how this would turn out just using canned pumpkin 🤔
2025-10-18 23:29:35
0
BadLauren. :
mix it all together, and now you got the best of both worlds!✨️🫰
2025-10-18 00:34:15
0
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