I used the standard pumpkin pie recipe, and added the walnut topping from this recipe.
It successfully tasted like pumpkin pie, and the walnut-brown sugar chunks tasted good, although some of them sank into the pie instead of staying on top.
Four cups of frozen pumpkin puree turned into 2 cups of pumpkin paste after defrosting and letting the excess water drip out through a towel for an hour or two. It's definitely necessary to extract that extra water- I think the pie would have been a soup otherwise.
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