Looking for a dense, pumpkin pie recipe that is baked in a spring-form pan?

Question

Years ago, in Chicago, I used to order a dense pumpkin pie from a small gourmet shop (not at all 'custardy' or Brulee-like); I've lost the information and the shop has since closed, but would like to recreate the recipe as close as possible to what I remember... the pie was 'thicker' than traditional custard pies, but not at all a cheesecake. It was baked in a spring-form pan, so the sides were tall... not angled sides as would be produced in a traditional pie dish. The crust was light and flaky (not a Graham or Ginger Snap crust). Can anyone help? I'm hoping to bake a 'test pie' before Thanksgiving. Thank you.

Answer 1

I always use the pie recipe on the Libby's label -- but I use steamed "kabocha" (Japanese pumpkin), which gives it a denser, better flavor.

You might try puff pastry for the crust, then a simple blend of cooked kabocha, enough milk to make it creamy, and your favorite pie seasonings.

Regular pumpkins are more water-y. If you can't get kabocha, maybe acorn or butternut squash would work.