I cooked this for my Irish boyfriend's family as part of a Thanksgiving meal. Because I'm in Ireland and can't find canned pumpkin puree, I used real pumpkin. It was very easy to do, but because I only bought a section of the pumpkin (already de-seeded), I didn't have quite enough for 2 full cups. I read in other reviews to let it drain overnight, but I had to settle for letting it drain for several hours and then squeezing out the excess liquid. The mixture looked very watery before I baked it, but the eggs made it thicken up, and it turned out to be a really nice pie. I'll definitely use the recipe again. I used the no-roll pie crust found on this website, and that went well with it, too.
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I cooked this for my Irish boyfriend's family as part of a Thanksgiving meal. Because I'm in...