talanhart wrote:
I was in charge of the pie this year and I made the Libbys' recipe also off of the can with one variation. I let the filling sit for three hours in the bowl before I poured it into the crust and baked the pie. I read somewhere to do this about a month ago and I have to say that this does make a difference. The result was a pie that wasn't at all grainy and this was the nicest looking Pumpkin Pie I have ever baked.
That's quite interesting. My mom blessed me with about 10 pounds of pumpkin puree from her garden, so I will definitely be trying that.