Cut off a section of the pumpkin and clean off the “insides.” Cut the pumpkin into small chunks that will fit into the blender.
Add 1/2 cup of water.
You want to blend it just enough to cut the pumpkin into small pieces but not liquefy it. We did about 5 pulses on our blender. When we over-processed the pumpkin, it may have obliterated the DNA, which may have been why our first batch didn't work.
If your blender is too full, carefully transfer the pumpkin to a bowl and add one tablespoon of salt.
Add 1/4 cup of the clear dishwashing liquid. Stir carefully with a spoon, but mix thoroughly.
Place the coffee filter securely into the funnel, and place the funnel securely over a glass beaker or cylinder or a drinking glass
Fill the funnel 2/3 of the way with the pumpkin mixture. Allow the pumpkin water to drain for 20 minutes or so. We made a makeshift funnel with another coffee filter and a small beaker, to help facilitate this step in the process.
When enough pumpkin water has drained, gather the 1/4 of isopropyl alcohol. Tilt the glass slightly and slowly put the alcohol into the glass down the tilted side of the glass. The goal is to form a layer of the alcohol on top of the pumpkin water. Gently place the glass flat on the work surface and wait.