I'm wondering if the majority of posters think pumpkin pie is better
using cooked fresh pumpkin, instead of the canned pumpkin?

My mother always cooked the fresh and prepared it for our holiday pies,
and would never eat p. pie, if she knew it was made from canned.
Personally I can't see any difference in the flavor, or texture, but the
color is a little lighter made with fresh pumpkin. I have always used
the Libby's brand, which has shrunk in size by 1 oz., but it doesn't
seem to make any difference. I DON'T care for the pumpkin pie mix at
all.

I like pumpkin pie to be the texture of a thick custard and quite spicy.
I don't care for bland pie with a soft and creamy consistency, and I
don't care for pumpkin chiffon pie, or in layers, such as with
mincemeat, etc. I just want a 'good' piece of pie with a big spoonful of
real whipped cream on top and none of that frozen whipped topping stuff!

Years ago I combined several recipes to come up with exactly the right
taste that pleased my taste buds. Dang! now I'm hungry for pumpkin
pie...think I'll go make one!

Judy