Pumpkin pie is one of my family's all-time favourite pies and making pie using this recipe is so easy, requiring only a few basic ingredients and tasting like pure pumpkin heaven. At harvest time, I always pick up extra pie pumpkins, roast, puree and freeze in 2 cup portions so that when we are craving pumpkin pie, it is a snap to put together. This recipe works fabulously using canned store-bought pure pumpkin (no added spice) or with fresh roasted pumpkin. But, if you choose to roast fresh pumpkin, make sure to set your puree over a fine mesh strainer lined with cheesecloth to strain out some water before making the pie filling.