I just put it in a cheesecloth lined wire mesh strainer, put the strainer over a bowl to catch the juice and pop it in the fridge (usually overnight).

Sometimes I let it go a bit too long so it's drier than I want, then I just stir a spoonful of juice back in until it's the consistency I need.

Same here - cheesecloth lined strainer. But better to under-drain than over-drain. Have made pies with undrained in fact and it poses no real problems, just takes a little longer to bake. But over-drained and too dry ends up with a scorched taste when baked.

Dave.

Thanks Malna and Dave! This is wet enough that it really needs to drain, at least for a while. Thank you both for the pointers, I just couldn't remember the process!

Steve

I scoop out the seeds and gook from my pumpkins, cut them into large chunks, pressure cook them (15 lbs @ 15 minutes), cool, de-skin, mash, let drain in a colander for a few hours, bag & freeze. The juice that you drain out can be used for soup.

TomNJ/VA