zxcvbob wrote:


> Now what? Do I need to put it in a cheesecloth bag and let it drip?

Yup. And save the juice to add to the dog's supper.

The last few years I've taken to baking the pumpkin pie filling in a
buttered casserole dish. I roll out the pastry crust separately, cut it
out with cookie cutters - stars, hearts, whatever. The cut-outs are
brushed with butter, sprinkled with cinnamon and baked separately to
serve alongside the custard.

They stay nice and crunchy and it's a good way to accomodate the "I like
a little pumpkin with my pie crust" faction. I also offer a dish of
sweetened whipped cream flavored with a little orange extract and orange
zest for topping.