How can I make my pumpkin pie thicker? My preferred recipe for pumpkin pie uses (approximately, to avoid going into recipe details) a pound of pumpkin, sugar (I use brown), an egg, a cup and a half (total) of evaporated milk and cream, mace and cinnamon.  There's quite a bit of liquid in total, and I find that the pie comes out a bit softer than I like.

I'm wondering what the best approach would be to make it thicker.  Should I reduce the amount of evaporated milk and cream, or could I do something like add another egg?  Or maybe both?
In the accepted answer to this question, it says that you can try wringing the pumpkin purée out in cheese cloth; or in a comment, that you can let it drain in a colander.