The GW sounds interesting. Please let me know how it turns out.
I will. I plan to scrape some of the flesh out and nuke it till soft, then puree it and add it to the custard, so the inside is more like our regular pumpkin pie filling.
If you bake it long enough for the custard to set, the shell starts to collapse, so I want it to be quicker setting up than normal. Also, when I'm doing them whole this way, I can't bake the shells first and then scoop out the baked flesh, like I do for pie.
It's supposed to be made with a little cornmeal in it, Indian style, (like the colonials learned from the Native Americans that first Thanksgiving and passed down to other colonists through the years) but I'm thinking of making some gingersnap and cornflake crumbs instead, for the thickening agent.