Things You'll Need
Canned pumpkin pie filling is usually thick enough to add straight to recipes, but homemade pumpkin puree tends to be watery and, unless thickened, will create soggy pie filling. Plan ahead to remove the excess liquid from the puree, because it requires sitting overnight in a draining rig. Once drained, your pumpkin puree can be used like canned pumpkin filling in any recipe.
Line a colander with cheesecloth and place it over a bowl.
Add the pumpkin puree to the cheesecloth.
Refrigerate the pumpkin for one to eight hours to drain off excess liquid, which will thicken the puree.
Use the puree immediately, refrigerate it for up to a week or freeze it for up to one year.