Real Pumpkin Pie

I've received the following compliments using this recipe: "This is amazing!" "This is the best pumpkin pie I've ever had." "This is better than my mom's pumpkin pie."This pie is sooooo good. I made a couple of adjustments:1. Pre-bake the crust. I recommend the Marie Callender's pie crust baked for 12-15 minutes at 400 degrees F.2. Mix in a blender using the "milkshake" setting before adding the pumpkin, then use with "puree" setting when you add the pumpkin.3. Instead of a cup of sugar, use a 1/2 cup of demerara sugar and a 1/2 cup of maple syrup.4. Add a 1/2 tsp of ground or fresh ginger.5. For a more "traditional" color, add 2 drops red and 3 drops yellow food dye.6. Line the crust with foil to prevent the crust from burning.Have a happy Thanksgiving, y'all!

My sugar pumpkin ended up giving me 2 1/3 C puree, which made for the most filling I could have possibly fit in the pie crust without overflowing. I followed the advice of other reviewers and cut the sugar to 3/4 C for one pie BUT it came out less sweet than I would have liked (maybe differences in sugar pumpkins) and next time I would follow the recipe exactly and use the full amount of sugar. I'm attaching a pic - I tried to put foil on to keep the edges of the pie crust from getting too brown, but the foil touched the pie and messed up the top. I smoothed it over the best I could. I think next time I will egg wash the cutout in the center of the pie so it gets more color. I took it out at 45m (mostly because I was distraught at how I had messed up the top of the pie and wanted to try to fix it) but the inside was a little gooey and it could have gone for 10m longer.