I'm not sure where to find tapioca powder. Could a blender make Minute tapioca fine enough?

... from King Arthur Flour. I'm sure you can find it at the grocery baking section. You could try starch, but I think it makes the filling a little slimy. It's all personal tastes and what you got in your pantry.

if you don't mind a lot of little blobs of tapioca in the filling it works OK, but I'm thinking of investing in some pre-ground tapioca flour.

wire strainer or cheesecloth?

pile it on the side and spoon out the water. Takes a little time, but the eggs work better without water.

more closely related to butternut squash than pumpkins. The pies I've made with pumpkins tended to be pale and watery, so I stick with the canned stuff.

Someone here was reading the pumpkin can label and the way it was phrased left room for other squash to be in that can.

Wouldn’t bother me any if it did.

over medium-low heat. Little or no fat in the pan. Dries it out and adds a little caramelization.