I am a green market lover. I am especially partial to all of the local varieties of squash and each unique flavor. I have tried them all, roasted, steamed and seasoned or drained in cheesecloth as the centerpiece for this pie filling and have decided to some clean with my feelings. I like a can of (unsponsored plug) Libby’s pumpkin for this pie better than anything else. It may be because the taste is so familiar and what I grew up eating but what does it matter why if it’s the most delicious? The sour cream is the unique touch to this recipe. The slight tang really illuminates the spices and the inherent sweetness of the pumpkin. I make this pie all season, starting with the first acceptable cool day in fall.