Mrs. Sigg's Fresh Pumpkin Pie — allrecipes.com

Well, I thought I messed up. I baked the pumpkin for an hour, it was tender when I poked it. As I scraped the flesh away from its skin, it was gritty and dry, not mushy or smooth as I thought it would be. I had already mixed the eggs, sugar etc. so I had to give it a try. It poured into the pie crust (two regular sized ones) like water! I was so upset because I was to take it to Thanksgiving dinner the next morning!! It baked up beautifully and not a crumb was left the next day! I'm making another (one deep dish this time) and this time the pumpkin scraped off smooth like it is out of a can, NEVER fear, it will work out no matter the texture of the pumpkin! I used the Best Ever Pie Crust recipe from this site.....it's terrific!!!

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