I grew up with this recipe and was so upset to discover that in Scotland they don't sell tinned pumpkin!! It was too late for me to beg family to send some over, so decided to try and make it with fresh pumpkin. I'm so glad I did, I love it even more with the fresh pumpkin!! So I tried it 2 different ways, the first and least successful way was to boil the flesh, this made it really watery. The other, far more successful way, was to bake the flesh with the skin still on. Bake until soft, then scrape flesh from the skin into a sieve over a bowl. Using a spoon or spatula, rub the flesh through the sieve...this is VITAL, don't be tempted to process it in a food processor or by using a hand blender, as you won't like the finished pie filling's result. Do the work, it's worth it. By sieving it, you remove any fiberous bits and get a very silky pie filling. I then go on to put the sieved pumpkin into a bit of cheese cloth to drain excess liquid from the pumpkin to make it thick like the tinned pumpkin is, but this step is not vital, and can be used without draining it's liquid. Then simply follow the Libby's pie recipe...but my family and I LOVED the results from using fresh pumpkin so much that we will never go back to tinned pumpkin again. I cook extra pumpkins & freeze in measured quantities for use whenever I'm in the mood for pumpkin pie or little pumpkin tartlets.
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I grew up with this recipe and was so upset to discover that in Scotland they don't sell...