Bob wrote:

>I've tried it with fresh pumpkin, and it
> was too light-colored and mild., and not
> as smooth. Canned is better, but it has
> to be just pumpkin and not ready-made
> pie filling. The "canned taste" goes away
> when you cook it.

I've never bothered to use fresh pumpkin, as just seems like a lot of
work, and I still think the canned is every bit as good. After adding
the milk, spices, sugar, eggs, etc., it just tastes like a great pie. My
mother always claimed it tasted like a tin can....WHAT?! Maybe when she
was growing up, the materials they made the cans out of did have a
'funky' taste, but I have a excellent palate, and don't detect any sort
of odd taste.

Judy