For the past few years I’ve been perfecting a sort of weird pumpkin pie.
I take a pie pumpkin, core out the inside, then rub it with pumpkin pie species and sugar, then roast the whole thing till tender but not falling apart. Then I make a simple Vanilla egg custard on the stove and poor it in to the pumpkin and put it all to the side to set.
The first year i broke the custard, the second the custard came out perfectly, but I found the flesh to of the pumpkin to be a bit bland, so I’m working on ways to flavor the roasted pumpkin a bit more.