Me too. I imagine fresh pumpkin is preferable, but with all the other work that goes into making dinner, using canned pumpkin should be acceptable. Heck, most of us only eat the pie as a conveyor for the whipped cream topping anyway. 
My family has instructed me to make the green bean and Durkee onion casserole. sigh
Happened to catch this on Food Network recently: Pumpkin Soup a la Rachel Ray.
Why bother with all that when preassembled Turduckens can be bought in stores?
I have to agree with what someone else mentioned previously: Most people don’t take the time to deal with a soup course at Thanksgiving. At least, that’s what I’ve found the few times I’ve done it. 
It’s really good otherwise.
2 medium butternut squash (4 to 5 lbs total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
preheat oven to 400 degrees
cut off and discard ends of each butternut squash. Peel the squash, cut in half lengthwise, and remove seeds.
cut into 1 1/4 to 1 1/2- inch cubes and place on a baking sheet. Add the melted butter, sugar, salt and pepper. With clean hands, toss all the ingrediants together and spread in a sigle layer on th baking sheet. Roast for 45 to 55 minutes until squash is tender and glaze starys to caramelize. While roasting, turn the squash a few times with a Spatula, to be sure it browns evenly.