I’ve used a technique with mashed pumpkin (think I learned it from America’s Test Kitchen in a recipe for pumpkin cheesecake), where I spread the pumpkin in a thin layer onto a baking sheet lined with a few layers of paper towel or a clean kitchen towel, then cover with paper towels or another kitchen towel, and let sit for 30 minutes. This method extracts almost all the the water and gives the finished product a very intense flavor. No guarantees, but you might want to give it try for your recipe above.