Andy wrote:

> I remember a pumpkin pie cooking contest on food-tv. I forget the town
> but most competitors said canned pumpkin pie filling makes the best "blue
> ribbon" pies.

I once made a pumpkin pie with pumkin that I baked and pureed, apparently not
thoroughly enough. My wife thought it was stringy. For her, it was too much
like rhubarb, which she hates. I thought that it was delicious, but now I use
canned pumpkin.

> I enjoy bakery bought pumpkin pies.

The filling is probably about the same, but the difference is in the pastry.
If you have a bakery that can turn out good pie pastry I hope that you do
your best to patronize it and keep it in business. They are a dying breed.