I don't know if worries about canned pumpkin remain the same now that it is November. I use my own puree. If folks can not find pie pumpkins, many winter squashes can be substituted. In fact, I prefer squash to many pumpkin varieties (especially if you use something other than a pie pumpkin). I find that a buttercup squash has a very sweet flesh, but it is dry. Banana squash is also very sweet--my mother used it rather than pumpkin in baking all her life. I imagine that butternut squash would work, too, although because I grew enough pumpkins and squashes in my garden I haven't had to try it. As for differences in moisture levels, try to remember the consistency of canned pumpkin and add enough water (in the case of buttercup squash) or cook your puree down until it is of similar consistency to the canned product.

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