Remove the skin/rind from cooked pumpkin. Transfer to a large, heavy pot and smash using a potato masher or process in food processor.  Add 2 cups of syrup from cooking Calabaza en Tacha.  Add the cinnamon, pumpkin pie spice and pinch of salt. Stir well to combine.

Cook at a low simmer for 1 1/2 hours or until most of the liquid is absorbed. It should be thick enough that your wooden spoon will stand straight up without falling or leaning. Stir often!!! Yields about 6 cups. Cool completely before using for filling. Store in an airtight container for a few days or freeze flat in freezer bags until ready to use.