Alright, here's the deal...
I'm a savory cook- anything past fresh pasta or whipping egg whites is a whole other world to me. That being said, I decided to go for it and make pumpkin pie this year. I roasted my pumpkins, scooped the pulp, and ran it through a food mill. The result is an incrediably smooth puree, but it's slightly starchy and there's a fair amount of liquid.
In the savory world, I'd let it hang out over moderate heat, constantly stirring, to tighten it up and help some of that starch to turn into sugar (a great way to make fresh corn polenta, if anyone was wondering), but I don't want my pie to be dense or dry. On the other hand, I don't want it to be runny.