Make pumpkin pie easily by using fresh or canned pumpkin. It is the quintessential autumn treat. For a firmer pie, use just two eggs. For a creamier custard, use three eggs. Serves about eight.
Put eggs into a food processor or large mixing bowl and whisk well.
Pour the pumpkin filling into the warmed pie crust and bake about 35 to 40 minutes, or until filling is set but still a bit quivery, like gelatin, when lightly nudged.