Can the filling for this be made the night before and kept in the fridge until shortly before baking? (I'd take it out of the fridge when I start...

I was wondering, if you use real pumpkin, does it need to be cooked prior to pureeing it or not? Thanks!

Absolutely -- feel free to go with the flavor you prefer, and what you have on hand.

By the way, Kristen, do you think that blackstrap, vs regular, molasses is critical? I really don't care for blackstrap molasses, and have a nice full jar of the regular stuff, which I'd prefer to use, if possible. With only two tablespoons here, I'm thinking that should be fine. What do you think? ;o)

Splendid!! So glad I asked. I have such a short window early on Thursday morning. This will help tremendously. Thanks so much. ;o)

Yes, we actually made the filling the night before when we shot it!