8 fluid ounces pumpkin puree
1 1/2 cups water
8 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon margarine, melted
1/2 cup shredded Swiss cheese
1 cup chopped cooked ham
1 cup chopped scallions
1 (8 ounce) can pumpkin puree
1 (8 ounce) can crushed pineapple with juice
1 (4 ounce) can chopped pecans
Coat a large pan with boiling water or milk. Bring a large pot of water to a boil. Stir in pumpkin puree. Cook about 10 minutes longer, stirring constantly, until mixture thickens. Remove from heat and stir in pumpkin, rosemary, kalamata olives, lemon zest and chili pepper. Pour into prepared pie pan.
Bake in preheated oven for 40 minutes, or until center of crust is golden brown. Allow to cool. Serve warm.