Canned pumpkin (unseasoned) is a very good and reliable product. Sore-made pie crust not so much. Good luck with your pastry. Don't forget... if you don't like how it behaves when you are rolling, it is inexpensive enough that you can throw it out and start over again.
Have butter chilled, and water iced. Keep dough cool throughout the process don't stretch the dough and don't forget to let the rolled out dough rest before filling and baking.
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