That sounds delicious and healthful, Stilly.

When I make pumpkin pie, I use the recipe from the Joy of Cooking. The pie shell is baked in the oven, but the filling is cooked in a double boiler and put in the shell at the last minute. This method preserves the fresh, fruity taste of the pumpkin.

I don't care for the taste of the mixed spices called for in pumpkin pie and spice cake. I prefer to pick one taste - such as nutmeg or ginger - and add a small amount of cloves just to be traditional.