Pumpkin (and other winter squash) puree, especially homemade, has a lot of water in it. I measure and press until I have 2 cups pressed puree. Too much water in your puree will interfere with setting your pie.

Combine first 11 ingredients in a medium-size bowl; beat well with electric mixer. Spoon into prepared pie crust. Sprinkle crushed graham crackers over the top. (It just takes a couple of graham crackers to crush enough.) Bake on lower rack of oven at 400 degrees for 15 minutes. Lower oven temperature to 350 and bake another 30-35 minutes until filling is firm and knife or toothpick inserted near center comes out clean.