An excellent, timely post, thank you. Like several others, I, too, have been doing my own pumpkin flesh from scratch as it were. I must admit I prefer roasting as it seems to dry out the flesh a little better: IMHO, very critical when the flesh is destined for pie usage. No matter which method, though, I let the pureed flesh sit in a chinois for several hours. Sometimes a 2 kg pumpkin gives off very little moisture; other times it's surprising how much drains out. The drained flesh is then saved (it freezes very well) or (usually) finds its way into a pie the next day. And, to boot, doing it from scratch impresses the heck out of a LOT of people! Thanks for the chinois tip, Bill - I think I might drain the 3 cups I have left in my yogurt strainer, see what happens... PJH

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