FREE: organic sugar pie pumpkin seeds

Other varieties of pumpkins are not well suited for baking due to the water content the flesh contains. Such varieties as jack o lanterns that are typically used for carving versus cooking and baking. When making pies from "wet pumpkins" one must strain the cooked flesh through layers of cheesecloth and let it drip slowly for several hours or overnight to extract the excess liquid from the pulp so that any liquid added such as cream or milk produces the proper creamy consistency in the finished pie. Sugar pie pumpkins tend to have dryer firmer flesh in general which is more dense and better at adsorbing cream and other such liquids.

This also applies to making other baked goods such as pumpkin loaf or pumpkin cake the leftover pumpkin liquid can be used as a water substitute in other forms of baking or cooking such as using it to replace water in soups, stews, bread, which increasing the nutritional value of your food.

What are you referring to when you say"dry"??? Curious please explain