Beautiful! I've been making pumpkin pies forever, but this essay and the photos give me some new ideas. I like to prepare the pumpkins from fresh. It doesn't take long, and I think there's a difference in the flavor. Scrub fresh sugar pumpkins, cut them into quarters or eighths (depending on size), and scoop out the seeds and fibers. Arrange the pieces skin side up in a big baking pan. I use the big roasting pan that came with my oven - easy to clean. Line it with foil if you like. Add a little water to the pan - not more than half a cup - if the pumpkin is very dry. Roast the pumpkin at 350F or 375F until it is very soft and the skin is charring. The pan should be dry. Let it cool, then scoop out the cooked flesh, measuring it as you go. I store this in the freezer in 2-cup batches. which is the amount my recipe calls for. Oh...and I use cream in the filling. :-) And molasses. And some vanilla. Some people in my family don't like pie crust. The filling makes very nice custards, baked in individual cups.

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