This is my recipe for delicious square pumpkin-chevre-caramel pie. I guarantee it is delicious. Only don't make it in the summer, just make it in the fall or winter when the butterfat is high.
2 readymade pie crusts from the store (don't be ridiculous, it is much better to buy pie crust than make it these days)
4 eggs from your neighbor's chickens (don't use nasty store-bought eggs)
29 oz pumpkin, fresh or canned (Trader Joe's has a nice organic pumpkin filling if you don't have a fresh pumpkin handy)
1 cup sugar
1 t salt
2 t cinnamon
1 t ginger
1 can (12 oz) evaporated milk
1/2 cup chevre (make it from your Nigerian milk. If you don't have any Nigerians, stop reading this.)
1/2 cup goat milk caramel cajeta. (You can use LaMancha, Nubian, or mini milk to make the caramel if you are out of Nigerian milk.)
This is a double pie. Take both of your crusts and press them into an 11x14 rectangular baking dish. You will have a little extra crust, so fancy up the rim to make it look like you labored for hours over a handmade crust. Maybe you could make a sort of a rolled rope, or do one of those things where you make little hummingbird footprints all around the edge with a fork. Do something artistic.
Beat all the remaining ingredients together. Don't leave out the ginger. Add filling to your square pie and bake at 425 degrees for 15 minutes, then reduce the oven temperature to 350 degrees and bake for 50 minutes longer or until a knife comes out clean.
Okay then while the pie is cooling take a pint of cream, 1/3 cup sugar, and a tablespoon of nice rum (don't use nasty rum). Whip up some whipped cream. Use this for your topping.
Serve your pie and accept the admiration of your guests. When they ask you where you got the recipe, say, "from Baby Belle, of course."