I had read that using homemade pumpkin puree leads to inconsistant pies, because the water content is not as controlled as canned pumpkin. So, I did a pumpkin pie experiment yesterday. I made two identical pies - same ingredients, same crust, same pie pan, even the same mixing bowls. The only difference was the pumpkin. One used a can of Libby's pumpkin, the other used a refilled-canful of local pumpkin I roasted and pureed. Both pies baked in the same amount of time and looked beautiful. The canned product was thicker and the warm canned pie had a more "set" texture, at first. The warm local pie tasted more pumpkin-y and was more melt-in-the-mouth. As they cooler completely, the local pie set up more. Just had some for breakfast. I would have no hesitation about using home-pureed pumpkin in the future. My further pie experiments will all use local pumpkin.