Hi Tom. It's hard to estimate how much liquid may have to be put back into a recipe since every recipe and kitchen location may allow for differences, especially if you are doing this technique in a recipe that does not call for it. If you are interested in finding out how much moisture weight is lost during the reduction, you certainly could weigh the pumpkin before and then after. Once you have that amount determined, if your batter or dough seems overly stiff or dry and crumbly, you can take a bit of that liquid amount you determined and add it back into your mix. 

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