Any pumpkin-pie loving, pastry-phobic cooks out there?

[NotQuiteCockney]

I tried \link{http://southernfood.about.com/od/custardrecipes/r/bl21016a.htm\this} last night, and it came up really well. I used full-fat milk instead of cream, too, as we had no cream in the house, and still, it was very very tasty. Much like pumpkin pie.

I really miss pumpkin pie, but hate working with shortcrust pastry, and anyway, it's not like the pastry is the tastiest bit anyway.

[MrsBadger]

sounds fabulous - will it work with (eg) butternut squash, do you think? We always seem to have half of one hanging about that needs eating up.

(NB I am the laziest cook in the world and buy ready-rolled shortcrust if I ever need pastry. You can make a handy non-pastry savoury flan base using cream crackers instead of digestives in a cheesecake style though)

[NotQuiteCockney]

Oh, yes, I always use butternut squash, or any squash, really, in place of pumpkin puree. Just cut it up, bake it, covered, until soft, then run it through a sieve.

I made this batch with butternut squash, I always get them in my veg box, but don't really like them in savoury dishes.