A successful calabasa pie

I have learnt from my friend how to make pumpkin pie. This is, however, my first time doing it myself. I follow KAF's recipe. It gives me a great success.

Recipe: Pumpkin pie (1 10-inch pie)

Ingredients:
- One 10-inch single pie crust
- 2 cups cooked calabasa, mashed
- 3 large eggs
- 3/4 cup sugar
- 1 TB molasses (because I use white sugar instead of brown)
- 1/2 tp salt
- 1 TB unbleached all-purpose flour
- 1 TB Trader Joe's pumpkin pie spice
- 1 can (12 oz) evaporated whole milk

Procedure:
1. Mix flour, spices, salt with calabasa. Add eggs and sugar. Mix very well by hand. Then add evaporated milk and mix some more.
2. Cover filling and allow to chill for 8 hours or overnight.
3. Remove filling from fridge. Let sit at room temperature for 30 minutes or so.
4. Preheat oven to 425F.
5. Pour filling into pie crust. Fill up to 1/4" from the brim of crust. Place pie on a baking sheet lined with foil to protect against spills.
6. Bake at 425F for 15 minutes. Then cover the pie crust with foil. Resume baking at 350F until the filling is set around the edges but still wobbly in the center (that is, the inner concentric circle about half the radius of the pan).
7. Remove from oven and allow to cool. Pie will firm up.

Results:
9:28am, cooking calabasa with just 1/4 cup of water; calabasa gives out water as it softens:

9:37am, filling ingredients:

9:52am, eggs beaten separately before adding to batter; this ensures thorough mixing:

10:07am, final batter to chill:

10:07am, batter height:

5:30pm, batter chilled 7 hours:

5:30pm, batter top after chilling:

6:27pm, crusts to fill:

6:30pm, all batter filled up the 10-inch crust nicely:

6:30pm, no batter for the 8-inch crust:

6:32pm, 10-inch pie placed on baking sheet to prevent spilling:

6:32pm, 10-inch pie started baking at 425F:

6:37pm, pie baked 20 minutes:

6:59pm, pie crust with shield, baking resumed at 350F:

7:13pm, pie down after 14 more minutes:

7:14pm, top of pie when just out of oven; observe its bulging top:

7:14pm, details of the bulging top at the edge:

8:37pm, this success in comparison with the next failure:

8:38pm, details of comparison between the success and the failure:

8:39pm, top and sides of the successful pie:

Next day

1:09pm, overnight:

Leftover:

Comparing this with the failure:

Observations:
1. The recipe is supposed to be for one 9-inch pie. But when the way I do it, my crust has very short edge. So this recipe fills up a 10-inch pie just right.
2. At first I thought that the filling may be too much. So I prepared a second small pie crust for it. However, the 10-in pie crust is just good enough.