It’s kind of cool that a deceptively small pumpkin can yield the perfect amount of pumpkin purée for a pie. How do they do that?
Pie pumpkin —> pumpkin pie filling.
I’m kind of a huge fan of using fresh pumpkins now. Scooping out the pumpkin guts was pretty fun, and making the pumpkin purée was a pretty low-maintenance activity (slice into segments, place in a large bowl, pour water over top, microwave until soft enough to scoop with a spoon, mash mash mash).
Also, canned pumpkin doesn’t come with seeds that you can toast…