Pumpkin Pie--Fresh Pumpkin or Canned?

So, for Thanksgiving, I decided to try what I assume is the tried and true Libby's Famous Pumpkin Pie right off the back of the pan. Mix it with some spices, some evaporated milk, no draining at all required and voila! A pumpkin pie worth eating. Creamy texture, good flavor, my father-in-law even had seconds. It's a winner, and far less work that struggling with the mounds of excess pumpkin flesh that you'll have the more traditional way.

For the recipe, go to: http://www.verybestbaking.com/

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