"Judy Haffner" > wrote in message
...
>
> 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

No. Not better. Especially since most of the people I know seem to think
you can just as easily use a carving pumpkin for pie. I did make one from a
real pumpkin some many years ago. It was not any better than one using
canned. Never did that again.