Thanks, that's interesting. My can was 15 ounces and said "about 2 cups" on the label, and the recipe said the same thing, so I didn't even think about possible variation.

I think I'll see what the texture is like and (as philomytha suggested) adjust the flour a bit if it seems too dry.

That is, of course, all based on the assumption that I actually get around to making it before the container of pumpkin puree gets moldy. Best laid plans, and all that.