Ah...pumpkin pie. I'm another one of those pumpkin-from-scratch people, though mine is without exception a non-pumpkin squash. Kabocha (a Japanese variety that has become popular at farmers' markets) is my standby, though I'll occasionally use a hubbard if I have a really good one. Once you've prepared your own winter squash puree, it's hard (impossible?) to go back to the bland stuff from the can. Speaking of bland -- or, rather, very much not bland -- I'm beginning to wonder if my great-grandmother was really from Saskatchewan. Our family pumpkin pie recipe is probably twice as spicy as the "spicy" one you describe here! We also prefer a less-sweet pie. I find the different ways people find to make the same basic thing fascinating. D'you suppose there are other regional pumpkin pie variations besides the US-Can. one you describe here? Hmmm, I wonder. I'm wondering especially in the South and the Southwest if the flavors are a bit different. Chime in there folks! ~ MaryJane

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