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Vegetable Shortening and Diced/Cubed Pumpkin Substitute?

I want to make a Pumpkin PieIn the recipe it says I need 1/4 cup of vegetable shortening cut into cubesI've read somewhere butter can be substitutedIs this true?Also I bought Sugar Pumpkin Diced/Cubed in some kind of liquid in a jarHow do I make this into puree? Do I just blend it or? Thanks!


Ingredients 1 (8-ounce) package cream cheese, softened 2 cups canned pumpkin, mashed 1 cup sugar 1/4 teaspoon salt 1 egg plus 2 egg yolks, slightly beaten 1 cup half-and-half 1/4 cup (1/2 stick) melted butter 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger, optional 1 piece pre-made pie dough Whipped cream, for topping Directions Preheat the oven to 350 degrees FPlace 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sidesPinch and crimp the edges together to make a pretty patternPut the pie shell back into the freezer for 1 hour to firm upFit a piece of aluminum foil to cover the inside of the shell completelyFill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the ovenBake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to colorFor the filling, in a large mixing bowl, beat the cream cheese with a hand mixerAdd the pumpkin and beat until combinedAdd the sugar and salt, and beat until combinedAdd the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combinedFinally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporatedPour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is setPlace the pie on a wire rack and cool to room temperatureCut into slices and top each piece with a generous amount of whipped cream.
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