Hey, I can't do it now, but remind me that I made the BEST EVER pumpkin pie. Crust and custard, outta the park and super-simple. With fresh pumpkin!
Janie, those fresh guys are the BEST but you have to drain them really well. Roast, then set in a colander over a bowl in the fridge overnight. Next morning discard the liquid. Interesting byproduct, when I roasted my Long Island Cheese pumpkins, they gave off this amazing sweet pumpkin syrup. I spooned it back over them before scraping the meat out, then drained.