I have a question about the recipe "Meta Given's Pumpkin Pie" from Genius Recipes. Curious if anyone has an approximate amount of pumpkin puree to aim for when doing the first carmelization/cooking down? I cooked my pumpkins today and they are a bit watery - will drain a bit, and freeze so those processes will get rid of some water but an approximation of how much cooked down puree would be a good guideline for me to have. The photos are a good help for guidance on color and texture, just after some approximate volumns. Made this last year and it was great! Thanks in advance for the help.