I followed the recipe exactly and my whole family loved it. I used fresh pumpkin puree. I cut pie pumpkins in half and scoop out the seeds and goop with a grapefruit spoon - that seems to work out pretty well. Then place on a foil lined baking sheet and place the pumpkins cut side down. (I use a little bit of Pam so they don't stick). Then I completely cover the pumpkin with foil and put in a 350 degree oven for about an hour. However, some people say they can get two cups of puree from one pumpkin but I seem to only get one, so I have to do two pie pumpkins. After they have roasted, I scoop the pumpkin out of the shell and then throw them in the food processor to make the puree smooth and creamy. I've found out after experimenting I don't need to strain it, I think the roasting keeps the pumpkin from being too watery, as opposed to steaming which I think makes for the watery pies I've heard people complain of. But thanks for the recipe, this one is a keeper!
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I followed the recipe exactly and my whole family loved it. I used fresh pumpkin puree. I cut...