I want to make pumpkin pie this year for a Thanksgiving gathering, but one of the people there is pretty much lactose-intolerant and doesn't like creamy or custardy desserts of any kind. I was thinking about making an alternative pumpkin pie -- something that involves pumpkin meat that's perhaps carmelized rather than pureed then mixed with cream. What I have in mind is a texture that is something of a hybrid of a peach tart, the filling of pecan pie, and tarte tatin. One idea I have is to bake, scoop, and cut up the flesh as you would normally for a pumpkin pie, then putting sugar and butter on the bottom of a pie tin as you would for tarte tatin, throughly douse the pumpkin in a mixture of brown sugar+spices, and then proceed as you would a tarte tatin.
Does anyone have any ideas, cautionary tales, or advice as to how I could pull this off, or if this has been done before? Any input is greatly, greatly appreciated. Thank you so much!