how to make a pumpkin pie

The French Rouge Vif d'Etampe (bright red stamp ) variety of pumpkin is the prettiest I have seen. I grew several from seeds. After I picked my beauty, I stored it in the garage, thinking that I would make a soup. someday, and serve it in the shell. But just recently I decided it was do or die, and that pumpkin needed to be cooked or not!

So, I have started the process of making a pie (or two or three). You can follow my progress here. Everything is mostly self-explanatory, except for the last step I have taken. After the luscious orange flesh had been baked and scooped out, I returned it to the oven for a final roasting - to reduce the volume and intensify the flavor. Now, I need to decide whether to make pumpkin pie (Pa thinks it needs to have caramel sugar lacing - I agree and would add a little crystalized ginger ) or whether to make pumpkin cheesecake - a la Ruthie! your thoughts?