I need some pumpkin advice.

[Arkansas Granny]

For the past few years my daughter and have baked pumpkin to use for our pumpkin pies. We use a food processor to puree it for the filling, but it's always a little loose and watery. Is there any way to reduce the moisture in the cooked pumpkin?

[marble falls]

1. add some tapioca powder.

[Arkansas Granny]

3. I had thought about using a thickener.

I'm not sure where to find tapioca powder. Could a blender make Minute tapioca fine enough?

[marble falls]

6. Yes, but it's not so important. A tapioca ball or two in my slice would't bother me. Just bought a bag ...

... from King Arthur Flour. I'm sure you can find it at the grocery baking section. You could try starch, but I think it makes the filling a little slimy. It's all personal tastes and what you got in your pantry.

[Retrograde]

7. Mine can only do a coarse grind

if you don't mind a lot of little blobs of tapioca in the filling it works OK, but I'm thinking of investing in some pre-ground tapioca flour.

[Kali]

2. strain it for a few hours?

wire strainer or cheesecloth?

[Arkansas Granny]

4. That might work, especially with cheesecloth.

[cachukis]

5. Collander or strainer. Even in a bowl you can

pile it on the side and spoon out the water. Takes a little time, but the eggs work better without water.

[Retrograde]

8. Canned pumpkin is usually some sort of squash

more closely related to butternut squash than pumpkins. The pies I've made with pumpkins tended to be pale and watery, so I stick with the canned stuff.

[NJCher]

9. I think

Someone here was reading the pumpkin can label and the way it was phrased left room for other squash to be in that can.

Wouldn’t bother me any if it did.

[chowmama]

10. Brown it lightly in a skillet

over medium-low heat. Little or no fat in the pan. Dries it out and adds a little caramelization.