I hit upon a surefire pumpkin pie recipe that yields a pie of similar consistency to those bought in the store but with much better flavor.

Easy version: 1 can pumpkin puree (15-16oz), 8 oz cream cheese (soft), 3 large eggs, ½ cup butter (melted), 1½ cups brown sugar, 2 tablespoons cinnamon, 4 teaspoons ginger, ½ teaspoon ground clove, ¼ teaspoon allspice, 1 teaspoon salt, 2 pie shells, optional: mix a few tbspoons cinnamon and sugar as a topping

Preheat oven to 350°, mix all filling ingredients in large bowl (electric mixer will keep the filling smooth, otherwise you will get tiny bubbles of cream cheese), fill shells and bake ~45 minutes. You're looking for the filling to be mostly firm but still wobbly in the center. If you're doing the cinnamon-sugar topping then put it on now. Turn off the oven and let the pie cool in the oven with the door slightly open for another 45 minutes or so.

Hard version: same as above but with 1-2 sugar pumpkins instead of puree, and make your own pie shells (not covered here). Cut pumpkins in half, remove the tough outer layer and boil the flesh either in water with a few tablespoons of butter, or in beef broth. I recommend the latter. Boil for 20 minutes then strain thoroughly. Pumpkin should be soft enough to mash, but not soft enough to disintegrate.

I hit upon a surefire pumpkin pie recipe that yields a pie of similar consistency to those bought in the store but with much better flavor.

Easy version: 1 can pumpkin puree (15-16oz), 8 oz cream cheese (soft), 3 large eggs, ½ cup butter (melted), 1½ cups brown sugar, 2 tablespoons cinnamon, 4 teaspoons ginger, ½ teaspoon ground clove, ¼ teaspoon allspice, 2 pie shells, optional: mix a few tbspoons cinnamon and sugar as a topping

Preheat oven to 350°, mix all filling ingredients in large bowl (electric mixer will keep the filling smooth, otherwise you will get tiny bubbles of cream cheese), fill shells and bake ~45 minutes. You're looking for the filling to be mostly firm but still wobbly in the center. If you're doing the cinnamon-sugar topping then put it on now. Turn off the oven and let the pie cool in the oven with the door slightly open for another 45 minutes or so.

Hard version: same as above but with 1-2 sugar pumpkins instead of puree, and make your own pie shells (not covered here). Cut pumpkins in half, remove the tough outer layer and boil the flesh either in water with a few tablespoons of butter, or in beef broth. I recommend the latter. Boil for 20 minutes then strain thoroughly. Pumpkin should be soft enough to mash, but not soft enough to disintegrate.