Here's what comes from volunteering to make a "real" pumpkin pie for Thanksgiving at the in-laws. It's a risky business, since pumpkin pie is, for some people, the linchpin of the entire meal. So, it's not clear yet whether the pie will hold up under the scrutiny of the pie aficionados at the Hueners household, but from what I could tell from the pies in progress, it looked like I managed to hold my own.
I started by walking out on to the front porch and plucking one of the display pumpkins--maybe not the best source of pumpkin flavor, but it made me feel real and practical. Then I cut it in halves, baked it to softness, peeled and sorted it, then zapped it in the processor until it was smooth. That was yesterday. Today I chose a recipe that supplemented the pumpkin with yams for an even pumpkinier taste. Lots of milk and cream. Made the crust with a modified Nancy Moose recipe (changing some water to vodka), then filled the cooked crust with heated filling.
Waited for the jiggle to move only to the center, and here we are. I'm ready for a taste.