My preferred recipe for pumpkin pie uses (approximately, to avoid going into recipe details) a pound of pumpkin, sugar (I use brown), an egg, a cup and a half (total) of evaporated milk and cream, mace and cinnamon. There's quite a bit of liquid in total, and I find that the pie comes out a bit softer than I like.
I'm wondering what the best approach would be to make it thicker. Should I reduce the amount of evaporated milk and cream, or could I do something like add another egg? Or maybe both?
Best Answer
In the accepted answer to this question, it says that you can try wringing the pumpkin purée out in cheese cloth; or in a comment, that you can let it drain in a colander.