Sometime I make crust from scratch with flour, water and shortening but I often use store-bought to avoid the mess. For the filling, I use half pie filling and half plain packed pumpkin; it cuts down on the overpowering spice and the cloying sweetness. I use a can of each. Make the mixture as if it was fully filling mix but add an extra egg for a little lightness. Just follow the directions. You can use all plain packed pumpkin and follow the label directions but I recommend using half the spice and less sugar.

Bake in a Bain Marie, a shallow pan of water to prevent the filling from cracking.

You can use extra crust to add filagrees and decorations.

Enjoy!