[Lardman]

I've not bothered with this sort of thing before, but faced with a glut of spaghetti squash I thought Id give it a go and Im so glad I did.  Used all butter shortcrust pastry made with an egg (why not  ) then followed the BBC recipe   >> this one << reducing the sugar and leaving out the butter and salt - it came out really nice.      

I've been eating it sliced cold as it seems a shame to pour custard over it.   

[Fairy Plotmother]

I made this recipe too. I'm afraid no-one in the family liked it.

[GrannieAnnie]

We have an American chap who buys a turkey from us for Thankgsgiving.  Last year he bought us a pumpkin pie his wife made.  I've always wanted to know what they taste like.

Can't say I was impressed, it was VERY sweet, but perhaps if like you Lardy, there wasn't so much sugar in it..........

[Lardman]

Can't say I was impressed, it was VERY sweet, but perhaps if like you Lardy, there wasn't so much sugar in it..........

I always ignore the amounts of sugar stuff like that. I put no sugar in the pastry and perhaps a table spoon of granulated in the filling, just enough to take the edge off the squash.   

I would imagine the squash used would have a dramatic impact on the final result, the spaghetti squash I used had a slightly nutty taste so it's rather like nutty egg custard.