This recipe gives a moist, but not watery, pumpkin mash for pie filling. I used this for "Vanderbilt's Rich Old Fashioned Pumpkin Pie", and the results were excellent. Everyone commented it was the best pumpkin pie they'd ever had!
Cut the pumpkin into manageable pieces, then cut off the rind.
Cut the pumpkin flesh into pieces that are the same size.
Remove all seeds and stringy bits.
Steam the pumpkin pieces over water for about 20 minutes.
It doesn't take long until it mashes up under the pressure of a fork.
Empty the pumpkin pieces into a colander, and toss the pumpkin as you would when you drain pasta.
Prepare to toss and drain this pumpkin from time to time, for about a day and a half. There seems to be a lot of water that continues to seep out. (Additionally, you could put the pumpkin into a dish towel, and squeeze it, if you are not sure you have got as much water out as possible.).
At a certain point, not much water comes out.
You can reheat the very mushy amount (which yields only about 3 cups!), and add your pumpkin pie spices (clove, cinnamon, allspice, ginger). The spices will be more intense if you blend it all when the pumpkin mash is warm.