I've been making pumpkin pies with Cheese Squash, which must be the huge white one mentioned here for years. I always bake them, cut side down, until they are soft. After I puree the cooked squash, I drain it in a cheese cloth lined colender because I find they contain a lot of water.
My Dh went for seconds. And My Son will no doubt finish it off. I doubled the recipe. Made it without a crust. I just spray the deep pie pan with oil. I did have to cook it longer then stated by 20 minutes.