I forgot to take a photo after taking the pie out of the pan. Oh well!
I cut the pumpkin in half, scooped out the seeds, and roasted one of the halves in the oven. Ken's planning to use part of the other half for a tajine dish this weekend with leftover lamb. The recipe I use calls for two cups of the roasted pumpkin. I don't puree it, but rather mash it a little with a fork. I like little bits of pumpkin in the pie. Then I add some sugar, spices (cinnamon, clove, nutmeg, cardamom, ginger), eggs, and cream before pouring the mixture into the blind-baked pie shell. The resulting pie is rich and tastes of pumpkin. I usually reduce the amount of sugar and spices that the recipe calls for so that the taste of the pumpkin is not totally masked. We often just eat it as-is, but it's also good with a dollop of crème fraiche or whipped cream.