Rachel and I made Julia Child’s “Fluffy Pumpkin Pie”—which will forevermore be called Floofy Pie in our house. Rachel used Julia Child’s pie crust recipe and it was outstanding. We used fresh pumpkin instead of canned and this, I believe, was the source of the only problem we had: too much liquid. The pie did firm up but the bottom crust wasn’t as dry as we’d like. Cooked, not raw, but also not dry. The finished filling was also a little looser than it should be. So next time (which may be today) we will strain the cooked pumpkin to dry it out. If we can get that right, this will be a truly perfect pumpkin pie.