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To make the pumpkin meat properly, follow these instructions:

Buy a sugar pumpkin, not a carving pumpkin even if it's small. Make sure to get a sugar pumpkin.

Cook it like a spaghetti squash:
Cut it in half the long way.
Scoop out the seeds and other soft seed-related bits.
Place it open-side down in a 9" x 13" baking dish with about 1" of water in it.
Bake it in the oven at 350F for an hour.
Remove it from the oven and let it cool.
Scoop out the meat with a spoon, placing the meat in a food processor by preference, though a blender could work and I suppose you could mash the meat by hand if you wish.
Chop/mash the meat well.
Put the puree in a colander and let it drain for a few hours.

The pie which didn't set sounds like it didn't get drained. The one with the butter bubbling out of the top sounds very strange, as though the butter wasn't softened and mixed in properly.

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It doesnt matter to me how people make Pumkin Pie. Because to me there is only one way i will eat it and that Homemade not, canned or frozen. I feel in love with baking when i was in high school. The way this recipe is, is close to the one my mom gave me. It is really good thanx.

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I love the flavor that the buttermilk added to this lovely holiday treat. The pie was smooth and tasty....they asked for more thank goodness I made 2!!