dizzy double pumpkin pie, happy autumn

Started cooking with pumpkins a few years ago & realized that they’re far more than just something to be carved and/or smashed once a year, they’re actually a really really good vegetable at least as good as any other squash that people eat all year long; if you’ve ever just roasted one & eaten it plain (salt & pepper) you know what I mean. So this pie is half side-dish pumpkin & half dessert baked into one, basically dinner for my sorry ass:


Started with one medium sized pumpkin:





Cut a hunk off & roast, it takes about 90 minutes at 350 to make it fork tender:



Once done, scoop it out, rice it & set aside for the filling:



Then take the flattest part of the pumpkin (on mine it was the top) and hack off a "pie dish" sized piece, like this:



I roasted this for 30 minutes to give it a nice head start, then brought it back in for filling:



In with the filling, which was 2 cups of the pumpkin pulp, 3 eggs, 1/2 cup each of sugar & brown sugar, a can of condensed milk & some pumpkin pie spice:



Back in for another hour minimum, but it actually went closer to 90 more minutes:





inside to cool for a while:





After about 4 hours in the fridge I sliced off a hunk for tasting:







On with the whipped cream & dizzy pig pineapple head:



Some is good, more is better :



It was good, the pie part is pretty sweet so the pumpkin 'crust' was perfect to sort of cut the sweetness, & perfectly tender. Breakfast for a couple days