OK here's the best adjunct to baking with pumpkin ever...been doing this for years, always blows my friends away when they taste it. After you've baked the pumpkin, after you've assembled the scooped out pumpkin, before you puree it...SMOKE the chunks. I have a traeger, typically I'll smoke for 2 hrs minimum, up to 3. THEN puree it. Use as you would for pie, cheesecake, anything. The volume is only slightly less than un-smoked puree (I've done the comparison), so it doesn't lose that much moisture...but some...so for pie you have to lower the oven temp a bit and go a little longer otherwise it will crack sooner. But other than that...it's fantastic in every way.

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