Quick question about canned pumpkin VS. pumpkin puree??

[Pony]

I'm making the Enchiladas with Pumpkin Sauce from Everyday Food tonight. What I have is the Libby's 100% Pure Pumpkin in a can. Is this the same thing as Pumpkin Puree? I am not sure, b/c in EF there is a picture of a can of pumpkin puree and it looks pretty thick and I know the Libby's pumpkin is not as thick. The recipe calls for adding water to the puree, so this confuses me?????? In the review, I remember a few people asking if the sauce was going to be too runny, but it wasn't. So, I'm a bit confused. I've only ever bought Libby's 100% pure pumpkin, nothing ever labeled as puree?? Just curious if these are two seperate things???

Here is the recipe and the
review (http://community.cookinglight.com/showthread.php?s=&threadid=57205&highlight=Enchiladas+AND+pumpkin)
SPICY PUMPKIN SAUCE/ENCHILADS
("Everyday Food; May 2004)

1 15 ounce can pumpkin puree
4 garlic cloves, peeled
1 jalapeno, quartered
(remove ribs and seeds for less heat, if desired)
1 tsp. chili powder
8 corn tortillas (6 inch)
Filling of choice (see note)
1-1/2 cups grated sharp white cheese (6 ounces)

Serves 4 * Prep time: 20 mins. *Total time: 1 hour

Preheat oven to 425.

In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2-1/2 cups water, 2 tsps. salt and 1/4 tsp black pepper until smooth. (Hold blender top firmly as blender will be quite full.) Pour 1 cup of the sauce into the bottom of an 8 inch square or other shallow baking dish.

Roll tortillas with filling; mound on half of the tortilla and roll up; place seam side down in baking dish.

Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet (I didn't need to); bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool five minutes before serving.

NOTE: two cups black beans, half chopped fine in the food processor, then combined with one-half cup low-fat sour cream that has been combined with a chopped chipotle and two chopped scallions

[Grace]

Yes, it's pumpkin puree, and when you open the can, you will se it is very thick. It's not the same as Libby's pumpkin pie filling (which is thinner because all the other stuff like eggs and milk is already mixed in).

I would follow the directions as stated and mix in the water. The canned pumpkin you have is thick and you'll need to get it out with a spoon or spatula - it won't pour out, therefore you'll need to thin it with water.

Good luck and enjoy the Enchiladas. Let us know how they turn out - I get that magazine too, as do many others here on the board.

[Pony]

Thanks Grace. I figured it was the same, but I was just confused when I opened up the magazine. I have a huge can and am about ready to make some pumpkin waffles :D.
I haven't made much from EF, but always enjoy the reviews. Bobmark seems to find the really good recipes out of EF.

Thanks,michelle :)

[patt]

Just a quick hint for getting thick pastes out of cans...

After removing the can lid, put a small pan or bowl under the can, turn the can upside down and remove the other end also. It will slide right out. This works great for pumpkin, tomato paste, refried beans, etc.

The recipe sounds great.

PATT