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      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.

      sandy az