This might be a given to most of the canners here, but what I do is use fresh pumpkin. The best tasting pie ever!!!-
anyway you choose to do it. Clean and cut pumpkin up. place a little water in bottom of shallow pan.bake about 225
for 45minutes to 1 hour, checking once in awile. It's done when fork goes in easy. then puree. Measure extra in freezer
bags. I put 2 cups in each bag. So pie making is easier.