Actually, I wanted to place a picture of the pie I most recently made with this recipe, but with a delicious Butternut Squash… but alas … it disappeared all 12″ round of it! I think what made the Butternut squash pie so wonderful was not the precooking in a pressure cooker, but it was pureeing the mixture infused with a collection of spices and then setting it for a month to blend in the freezer… delicious! Of course the heavy cream substitute for the condensed milk is a superb improvement! (Why was refrigeration invented if people still use condensed milk?)