Pumpkin Purée

"Because pumpkins are about 90 percent water, the initial purée in this recipe is quite wet. Canned pumpkin has most of that water removed, leaving a very concentrated purée. To achieve the same consistency yourself, don’t skip the oven-drying step at the end of the recipe. This step is important, especially if you plan to use fresh pumpkin purée in recipes that call for canned solid-pack pumpkin; otherwise, the excess moisture of your homemade purée will throw the recipe results off...."