[MomwithHope]

I roast them pretty long and it tastes just like the canned, maye even a little dryer.

[Liz]

Roasting does intensify flavors....good suggestion.

[Aliska]

It's a nuisance but I've done it a couple times. You have to cook a lot of the liquid off until it is the consistency of canned. I only use Libby's canned pumpkin, 2 14 or so cans, quit using the large can for 2 pies. Every little detail in my pumpkin pies has to be just right lol. Maybe someone has a better recipe. Chef John got close to mine but he put 5-spice powder in it1

My granddaughter loves my pumpkin pie. One year a friend gave her a white pumpkin from their family garden. Not wanting to waste it and curious, I cooked it. They are hard to peel but now have one of those y teethy ones I used to peel my eggplant the other night.

I don't remember, but I think the flesh of the white pumpkin was orange. But my granddaughter would not eat it lol. So I probably ate the whole thing; it tasted pretty good to me.

Pumpkin anecdote. One year a pumpkin that had been whole, not seeded, sat on the stoop until it rotted. The following year I got some beautiful pumpkin vines. I didn't have the heart to pull them up, let them grown, and they produced 3 beautiful pumpkins. And the leaves are so thick they kept the grass down.