PJ Hamel's idea is the best way to thicken pumpkin puree. The only thing I would add is: I line the strainer with 2 layers of cheese cloth to drain the excess liquid and drain it into a stainless steel bowl. I gently push down on the pumpkin with a large spoon and by using a stainless steel bowl, I can see how much liquid is draining. When the liquid is barely draining, I turn the bowl 90 degrees and do the same steps all over again. It may take a little effort but I was able to strain 26 cups of pumpkin puree this way fairly quickly. I grew 9 New England pie pumpkins this year and they were all pretty watery from our more than average rain this summer so when I was working on freezing the pumpkin puree I had to do this. I had great success using this method.

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