1 pastry shell (use pie crust recipe or pastry crust from the tomato tart recipe.

3.5oz st nectaire (soft, ripened cheese) without the rind
3.5oz chevre
1oz blue d'Auvergne or Roquefort
2oz of grated emmental cheese
2 eggs
2 egg yolks

Preheat oven to 325F . Partially bake a double batch of pie crust spread out in a casserole.

Make a pie filling from this pumpkin pie recipe (or use canned filling with relevant spices/eggs/etc.)

Make the cheesecake layer:
16 oz cream cheese, softened
1/2 cup sugar
1/3 cup eggnog
1 egg
1 tablespoon all-purpose flour
pinch nutmeg (if not already enough in eggnog)

This recipe is meant to mimic the fried rice of my favorite LA Chinese restaurant - Yang Chow (or Hunam, as it was called in my youth). The key feature is that it isn't loaded down with soy sauce. Your diners can always add it post-cooking.

Serves 4 as a side dish:

Ingredients
1 cup chinese/short-grain rice, cooked (Put 1 cup rice, 1.5 cups water in pot. Bring to boil. Reduce to simmer. Cover and cook for 20 minutes.) and fluffed with spoon or fork
2 eggs, lightly beaten

Partially baked pie crust

Blue Hubbard Squash (You'll want 2 cups of mashed, roasted pumpkin meat per 9' pie), a small gourd will provide enough meat for 1-3 pies
1 1/2 cups (1 can) evaporated milk or cream
4 large eggs, beaten

Cinnamon 2T
Nutmeg 1T
Allspice 1T
Ginger 1T

Vanilla extract 1t
Rum 1/2 oz

Take the pumpkin, remove the seeds and pith; chop the pumpkin into large segments and roast them in the oven on a greased sheet at 400F for 40 minutes, flipping once.

Drain of any water and scoop out the goop. Let cool.