Over the years, I've tried various pumpkins and cooking methods. (There's another King Arthur post on that somewhere.) The method that achieves a similar result to the method here is roasting the pumpkin in a low oven. With a long, low temperature a rich, caramelized flavor develops... and reduces water content. It's been a learning experience figuring out what works for various baked goods and adjusting. As noted in other comments, learning how a properly hydrated pie filling looks and feels has taken a bit more time. Sometimes pies crack but I've learned that a good dollop of whip cream fixes that (maple flavored is a favorite).

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