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?