If you don't live near a place like Yerushalayim, Efrat, or Ra'anana, you probably don't have supermarkets that specialize in imported American products and, consequently, it's probably hard for you to find canned pumpkin.
Fortunately, making your own pumpkin puree is super easy if you have a stick blender. Much easier, in fact, since Israeli pumpkin comes in large, solid blocks of pumpkin flesh - no messy scooping necessary. Just remove the rind, and cut the pumpkin into slices. Roast 'em on a baking sheet with a little salt for, I don't know, 20 minutes? It doesn't take long, and when they are soft they are done. Toss in a bowl, apply stick blender, and you have a pumpkin puree that is more orange than anything that comes out of a can. Tastes the same, but man - it's so orange!
Use in whatever pie recipe you like. We were invited to a dairy meal, so I took the opportunity to make Alton's pumpkin pie. Instead of graham crackers, I used Honey Nut Cheerios, and it worked, I just added a little water or extra butter or something to hold it all together.
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