A quick fix for an inexpensive cut of meat. Mix up soy sauce, vegetable oil, ketchup, oregano and one whole clove of garlic, then marinate the meat overnight.
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
