My experience today was the opposite. I baked it at 400* for 50 minutes. The puree was very thick. So much so my blender had a problem doing it. The last time I did this was at least 10 years ago and best I remember the puree was watery like you said. I'll make a pie tomorrow to see how it is.
I forgot to weigh this pumpkin but I'm guessing 7 lbs. It made enough puree for 7 pies.
