Matt bought me this very rotund sugar pie pumpkin after witnessing my elation over a very large butternut squash.
After an adequate period of admiration I cleaned, halved, baked, and pureed my pumpkin-- committing it to pie duty.
This was the first pumpkin pie I've ever made, and (as with most first time projects) I learned some things..
1. Crust needs to be pre-baked when there is a custard filling involved. People actually use pie weights for this, as the crust will shrink without support. I improvised by pre-baking the crust with a smaller pie pan supporting it.
2. Pumpkin pies take a really, really long time to bake. Knifing the middle 12 times will not expedite the process.
The pies (I ultimately made two) were quite delicious. I used this all butter crust recipe, and (after some heavy research) amalgamated several filling recipes. It went something like this:
Pumpkin Pie Filling
1.25 cups half and half
2 C Pumpkin Puree
.5-.75 C Brown Sugar (depending on desired sweetness)
1.5 t grated fresh ginger
1.5 t cinnamon
1 t nutmeg
.5 t cloves
Whip eggs very well by themselves. Then, add half and half, pumpkin, spices, and sugar and whisk everything together very well. Pour into an egg coated, pre-baked pie shell. Cook for a long ass time, and try not to poke the middle with too many knives...