The pumpkin I used here was from a cheese pumpkin that I sliced, cooked, pureed and then stored in my freezer so that I could make pumpkin pie as soon as I felt a chill in the air.
The full set up, before the addition of the evaporated milk:
And once I had given that a good stir, I poured the filling into the graham cracker crust I made earlier and pre-baked:
The finished pie was the perfect classic, aside from a few burnt edges - I had neglected to protect the edges of my pie with tinfoil. oops.