Pumpkin pie disaster

I noticed that after Halloween some neighbors had discarded perfectly good pumpkins, so I checked the Internet to see if they could be used to make pumpkin pie. The site at www.pumpkinpatchesandmore.org/pumpkinpie.php had all the info I needed. I even learned that most canned pumpkin is actually butternut squash--it has better flavor and texture than pumpkin. Also, the best pumpkins to use for cooking are the small pie pumpkins, not the large jack-o-lantern pumpkins.
I decided to prepare my pumpkin by microwaving it. It worked--the picture below shows pumpkin that has been microwaved on the left and raw pumpkin ready to go into the microwave on the right. Then I set out to find all the ingredients. We had all the spices, but the evaporated milk we had on hand was very old. It did not smell bad, so in it went. Enough spice and who will know that it came from the last century.
I decided I did not want to bother with a traditional crust, and since I like making crisps so much, I decided to modify my crisp recipe to make a crumbly crust, and that was a mistake.

The website warned that the pumpkin mix would be watery before it was cooked, and mine certainly was.
I cooked them a bit too long, and my crust alternative did not work out well. However, the pies were not only edible, but actually quite good. However, they would never win any baking awards.
Maybe I should have just stuck to apple crisps. It is pretty much the same recipe I used for rhubarb crisp, rhubarb-raspberry crisp, rhubarb-blackberry crisp, cherry crisp, and peach crisp, though I have switched to the oven because I have scaled it up. (If something works, just keep going with it.) Unfortunately, I am almost out of apples.