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.

Use a hand blender to puree the pumpkin until silky smooth. Use a strainer to let more water drip out.

Blend in the goop, evaporated milk and eggs

Mix in the dry spices to taste, around 2 tsp each, lighter on the cloves and ginger

Double boil (float a pot in a larger pot of lightly boiling water works fine) over medium-high heat, stirring occasionally to break up clumps, until thickened -- it should be the consistency of whipped cream cheese. Take off heat, stir in vanilla and rum while warm.

Bake in oven, 40 minutes at 375F or until a clean butterknife inserted into the middle comes out clean.

(Adapted from the Joy of Cooking)