Pumpkin Pie

I made pumpkin pie last night for my host family, but almost every ingredient was different from the kind we make in the U.S. I had part of a huge real pumpkin, which I didn't really know what to do with, and Denmark does not have evaporated milk, so I used 250 ml. of an unknown milk product-- I think it was cream, and it seemed to be somewhere around the amount of evaporated milk that was required, but I didn't even measure it. They also don't sell pie crusts, so we bought this stuff that laila thought would be perfect, which turned out to be pastry. finally, we only have dark brown sugar in denmark instead of lightbrown, and it actually tastes a little different. It was a pretty ridiculous ordeal, with me trying to blend semi baked pumpkin to no avail, and the pie still had chunks of pumpkin in it when I put it in the oven. It cooked for almost two hours, and the center still looked runny. I was a little worried, since the top was getting a little brown and had inflated to an inch over the rim, which I don't recall them doing normally. however, once it cooled off a little, it deflated, and solidified into the rigth texture. It even tasted like a normal pumpkin pie. I was shocked that it turned out so much like a normal pie when the only ingredient that perfectly matched the recipe was the cinnamon. It actually tasted delicious!