TIPS:
1. Line the pie crusts with a layer of thin apple slices sprinkled with cinnamon before pouring in the filling to mix things up.
2. Sprinkle a teaspoon cumin powder on top of the pie before placing it in the oven for a dramatic flavor.
3. As an alternative method, instead of boiling and peeling, cut the pumpkin in half at the equator. Scoop the seeds and strings, then place each half cut side down on a sheet pan in a 375 degree (190 Celsius, Gas Mark 5) oven until it is soft and a fork pierces it easily. Let it cool and scoop out the pumpkin, leaving the skin behind.
4. Another alternative is to cut the pumpkin in half, scoop out seeds and fill part way with water before placing on a sheet pan and proceeding as above.
5. For a different taste, replace some of the milk with egg nog. You might want to also reduce the sugar to compensate. Sprinkle nutmeg on top instead of cinnamon and you've got a taste of Christmas with your pies.
Warnings:
·Handle the pies carefully when you're removing them from the oven, as they will be hot.
·Make sure you pick the right kind of pumpkin. The large ones are intended for carving, and if you bake with them, the pie will not be very good.