I am going to agree with somebody but right now - I'm not sure who. Burgess Buttercup is a variety that I grow every year and I'm very happy with the "pumpkin" pies that we make. This area also can be a challenging climate to grow some varieties of squash and pumpkin. It is getting them completely to maturity where things sometimes fail. If the fruits are immature, they may not keep long enuf for a fresh Thanksgiving pie! With the buttercup, I've still got them around for Christmas! I grew up eating pumpkin pies made with Pink Banana squash. They were wonderful but that was in a different climate. The other C. maxima that I've tried to grow have been the kabochas. They also had trouble maturing but I finally may have found a good variety - Cha Cha. Despite a very cool start to the growing season, they came thru for me and made delicious pie! Steve

I agree, Carol, roasting the pumpkin and then pureeing it makes a bit dryer puree. I use the recipe from the Libby's pumpkin can, my family likes it a lot, and I've used canned pumpkin and I've used fresh pumpkin. The quality depends on the pumpkins themselves, if they are fresh, some are good years and others are not, weather is that factor that cannot be controlled for the most part. When I use fresh pumpkin I measure 2 scant cups full. Libby's Famous Pumpkin Pie 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin 1 can (12 fl. oz.) Evaporated Milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. Good luck to your daughter on the pie, be sure to let us know how it turned out. Of coruse, it'll be the best pie ever, I'm sure of it! Annie

Skimp on the whipping cream? Why Eileen, that's heresy! (grin) And yes, if you cooked your own pumpkin you must have been at least temporarily insane. LOL Even I don't do THAT and I'm pretty certifiable most days. I agree the pie will be fine, but skimp on the whipping cream? For shame, do you want to put some very nice cow out of business? Annie

Claire, it's so easy it's embarrassing, the first time I made one I was astounded, I was just sure it would stick to the towel and not unroll, or break apart or SOMETHING. Of course it didn't. I will point out, though, that you should roll it up in a smooth linen towel, not a terry cloth one, or you'll have a fuzzy pumpkin roll. Ask me how I know.....sigh. Mindy, I'll post the banana doughnut recipe on a new thread, so it doesn't get "lost". It was actually stepmom's favorite of the two. Annie