My whole family loves it. I use canned pumpkin but a pie pumpkin is really not difficult to prepare. Cut the pumpkin open, scoop out the seeds, place on baking dish with an edge, add water and bake at 350 until soft. You can make a whole batch and freeze to use when pumpkins are not in season. Also, a touch, about 1/2 tsp. brown sugar on top with 1/2 cup almond milk added just the right amount of sweetness. I use unsweetened vanilla almond milk.