Thanks for sharing this recipe, Sarah. It IS fabulous and I made it with my freshly pureed pumpkin. I probably added 1 t ginger to two pie pumpkin halves and added a splash of heavy cream and served it straight from the Cuisinart. If we didn't have mashed potatoes and creamed turnips planned for the Thanksgiving table, I'd add this dish for it's tastiness. It's the best pumpkin side dish I've ever had AND it worked with leftover meatloaf. It would be divine with pork or turkey. This fresh pumpkin is waaaaaay yummier than canned. I also agree with other commenters that fresh pumpkin is a better foil for a less spicy, more delicate pie, so this glorious pumpkin flavor shines. I'm hooked. No more canned pumpkin except for poor planning. ;)

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