Pumpkin, like all the squashes, tastes like whatever you add for flavor since their flavor alone is so delicate. You could substitute butternut, acorn, or any other orange flesh squash in this recipe. The flavor of the dish will depend on how much spice you use, which you can adjust at the end. Allspice or pumpkin pie spice could be added or substituted depending on what you have available. Savory spices, and another egg or 2, could be substituted for a breakfast instead of a dessert.
Preheat oven to 350. Cut a medium pie pumpkin into large chunks and scoop out seeds. Place washed pumpkin chunks in a large baking dish and add an inch of water to the dish. Roast pumpkin for 45 minutes to an hour, removing the pumpkin to cool when it is easily forked, and the skin peels back easily. Transfer to a colander to cool.
While pumpkin is cooling reset oven to 400. Beat 2 eggs with 12 oz of milk or cream. If you love a spicy pie like I do, add 4 teaspoons ground cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, 1 tsp ground cloves, and 1/2 tsp salt. If you prefer a blander flavor, add less of each and taste- you can always add more spice later. Depending on the level of sweetness you desire, add 1/2 to 3/4 cup of pure maple syrup. Scoop pumpkin from skin, discarding burnt or hard edges. Add 2 cups of packed pumpkin to egg mixture and blend. If you’re using a hand mixer instead of a blender or food processor, mash pumpkin well before adding.
Pour into ramekins and place ramekins into a baking dish with 1/2 inch of water. Bake 35 minutes, or until tops begin to crack, or an inserted fork/toothpick comes out clean. Serve warm, cool, or with fresh whipped cream! You could also pour the batter into prepared pie shells, and bake for about 45 minutes.