Take this handy recipe (straight from our TJ's Pie Pumpkin label), throw in some dough rolling, light stirring and a can-do attitude, and you’ll have a pie worthy of your Thanksgiving spread.
Preheat oven to 350°F. Wash and dry pumpkin, slice in half and remove stem. Use a spoon to scrape out string and seeds and discard (or toast seeds for a snack). Place pumpkin halves cut-side down on a foil-lined baking sheet. Bake 1 1/2 hours, until tender. Remove sheet from oven and remove foil; set aside to cool.
Gently unroll thawed crust into a 9" pie pan. Fold crust edge so it doesn't hang over the edge of the pan, and use a fork to crimp edge, if desired. Scoop pumpkin flesh into a large mixing bowl and mash with a fork until smooth. Add butter, cream, sugar, vanilla, cinnamon, nutmeg, and salt and mix until combined. Taste and adjust seaosnings and sugar if needed. Fold in eggs. Pour filling into crust. Place pie on center rack of oven and bake 1 hour. Cool 1 hour before slicing and serve with whipped cream, if desired.