So I decided to try and make a pumpkin pie from scratch. Here's the main ingredient. A peek at the goodness inside. Split in half. This, obviously, is pre-scraping. And this is post-scraping. I was worried about leaving the stringy stuff there, but it was next to impossible to get it all out. It ended up adding a nice little bit of texture. After baking the halves for an hour, I thought they'd look significantly different. Probably could have baked them longer - the meat was soft close to the skin, but still firm in the middle. This is after the meat was scraped out. Mashing this into pulp took a while. The pumpkin is mixed with all the other ingredients. It's very soupy at this point. Poured in the crust and ready to cook. It doesn't look bad here… While the pie was baking, there was plenty of cleanup to pass the time. I baked it about an hour longer than the direction indicated - it was still soupy after 45 minutes. Here's the result - and if I do say so myself, it tastes as good as it looks.