Made this for the first time for Thanksgiving a few days ago. Made on Wednesday, then refrigerated overnight. I did use a pie pumpkin (a 4 lb pumpkin yields a bit more than 2 cups of puree). Baked it per the instructions, then put in my food processor to puree. I did that ahead of time on the Tues before Thanksgiving. I used refrigerated pie crusts, and used a crust shield to prevent the over-browning of the crust. Like others, I increased the pie spice to 1 T (3 tsp). I baked it in a 10 inch pie plate: it was filled to the brim with no custard left over. Took a bit longer to cook but set up perfectly! It was perfect...seriously tasty, excellent texture. I will always use fresh pumpkin and this recipe in the future. Try it!!!
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Made this for the first time for Thanksgiving a few days ago. Made on Wednesday, then...