Make your own. Pumpkins and squash are practically free at the stores this time of year. If you missed it this year, you can try to get the specialty pumpkins right after the holidays, like the valenciana and cinderella. They are good-looking, but also really tasty. Don't they still sell blocks of frozen pureed squash in the freezer section? The canned stuff is also overcooked.
You might try your local farmer's market -- I found pie pumpkins at ours for a very reasonable price (.39/lb). I split it in half, turned it cut side down in a baking dish, and baked it in the oven for an hour at 350 degrees, and got plenty of pumpkin for pumpkin custard.
Pumpkin, butternut or crookneck squash are super easy to prepare by steaming for pumpkin pie... or custard if you omit the crust. I am doing it right now (I came here to look about paleo seed prep ideas, as I feel high temp roasting is not the way to go.)
Just quarter a small pie pumpkin, scrape out the seeds into a bowl and put the quarters into a stockpot with an inch or two of water. Steam with a lid at medium heat (turn down once the water boils) until soft to a fork poke.
If using the tan neck squashes, slice these about 3/4 inch thick across the neck. I feel it's easier to scoop steamed pumpkin out of the skins, but another way to handle these is to peel raw with a veggie peeler before chopping.
Scoop out your steamed pumpkin flesh with a sppon and proceed with any pie recipe. One can (used to be 16 oz., now usually 15) equals two packed cups of pumpkin flesh. MinnaArdwna
The Farmers Market Foods organic canned pumpkin is BPA-free. I usually just roast/puree squash myself, but I do use that brand in a pinch. I find that brand at most grocery stores w/ natural foods sections (Wegmans, WF, Safeway, and I think sometimes Giant).
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