The buck stops here folks. I don't think I will even bother to try other pumpkin pie recipes! So mouth watering and my house smelled like fall. It does taste better the day after, but even chilling it for a couple hours before serving was still tasty. I had real pumpkin, so I chopped and cooked it at 350 for 45 minutes, took the skin off, then put it in the blender and measured it out. It did make the task more tedious so I don't recommend it. Also, lol, I didn't know pumpkin shrinks while being cooked SO I only came up with half the amount needed. I just wanted to practice this for Thanksgiving and make sure this recipe was a winner. I made a "skimpy pie" and it cooked at the time it said so for everyone using the full amount of ingredients, you do need to double the time. I also tried this with a graham cracker crust and was rather yummy. Update 11/24/09: It tastes SO much better with real pumpkin, but honestly its expensive and a lot of work. Also the graham cracker crust tastes good with it but it loses its crunch, I assume, because the contents are rather wet and it spends a lot of time in the oven. Regular pie shell might be the way to go.
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The buck stops here folks. I don't think I will even bother to try other pumpkin pie recipes!...