i am not familiar with pumpkin pie - my brain rejects sweets made from vegtables, habichuela con dulce, anyone? - but i do cook auyama a lot. it is perfect for soups, roasted as a side dish or pizza topping. in any case anything fresh is better than the can, right?
sopa de auyama (minimum calories, maximum taste):
peel, wash and cut auyama into smallish chunks (size of a half of a match box is fine).
put a spoon of olive oil in a pot, throw in few pieces of garlic, put on fire.
when garlic starts to get golden throw in your auyama. let it fry for few moments.
when you see auyama getting "glossy" carefully add water, just about enough to cover the veggies.
cook for about 15 minutes or until auyama is soft.
pour everything into the mixer and blend.
pour back into the pot. add salt, pepper and herbs to taste. if the soup is too thick add boiling water.
once ready serve with shavings of parmesan and some toasted bread.
simple and delicious!