Yes, you can make a pumpkin pie using canned or fresh pumpkin. Here is a recipe for a 9-inch pumpkin pie from fresh pumpkin, but you can substitute canned if you like.
Ingredients
1 pie pumpkin, 6 to 8 inches in diameter (you can substitute a butternut squash if you can’t find a pie pumpkin)
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon each of ground cloves and allspice
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
2 cups of soft, cooked pumpkin
1 12-ounce can of nonfat evaporated milk
1 9-inch pie crust, unbaked
Cut the pumpkin in half and scoop out the seeds and insides. (Save the seeds! Dry them and feed them to the birds, or roast them and eat them yourself.) Place the pumpkin halves cut-side-down onto a casserole dish with a cover (you can use 2 casserole dishes, one for each half, if you need to). Poke the skins of each half with a fork several times. Cover and bake uncovered at 350 degrees for about an hour.
When the pumpkin is baked and cool, pour off any excess water and set it aside. Then scoop out the soft flesh and puree in a blender or food processor. Add any pumpkin water as necessary to get a smooth, creamy texture. Alternatively, you could use a food mill.
Directions
In a mixer at medium-high speed, mix 2 cups of pumpkin with the evaporated milk, vanilla, and sugar. Add the eggs and mix well. Then add the spices and salt and mix. Pour into unbaked pie shell and bake at 350 degrees for 45 minutes to an hour. When the pie is done, a knife inserted in the middle will come out clean.
