Roasting my first Musque de Provence pumpkin

I noticed a little soft spot near the stem of one of the 2 pumpkins that I grew and harvested this year.  So yesterday, I roasted my first Musque de Provence pumpkin.  Beautiful thick deep orange flesh.   Yesterday I used the roasted pumpkin to make a spicy vegetarian Thai pumpkin curry with coconut milk which turned out terrific.  

Today, I made pumpkin pie from the remaining pumpkin.  I used my Mom's mother's recipe.  It is a very unusual pie which is very sweet and little spice...only some cinnamon.  It is the first time I have made a pumpkin pie since my Mom left this place.  She talked me through my making my first one years ago.  Rolling out and transferring the crust is the most difficult part. 

This is one of the few things that give my life meaning.  Growing a pumpkin from seed, protecting it from the deer, gophers, and rabbits, ripening it, roasting it, and carrying on a family tradition for myself to enjoy. 

Oddly enough, I found nearly the exact recipe listed online as Amish pumpkin pie, which my family was not. 

https://www.amish365.com/traditional-amish-pumpkin-pie/