no idea
we have no similar dish in Switzerland...

It cracks because of the way in which it cools. This is often prevented in things such as cheescakes by using a bain marie with which I am sure you are familiar. I would certainly try it with this.

I don't know what caused it, by OMG! Choclate Pumpkin Pie?!
Looks and sounds great, cracks and all!

waterbath or you are cooking it too long.

You overbaked it. Pumpkin pie is dairy based, so overbaking will cause it to loose moisture and crack.

I agree with using a waterbath. You can also mix the pie and let it sit overnight. The ingredients will have time to 'meld' together and reducing weeping, which causes cracking. Both ways have worked for me before.

Between me, my mom, and my grandma I've never seen one that wasn't cracked. I thought that's how they were supposed to look.

I believe you cook it until it has an internal temp of 165 (google it, I don't remember)... then you let it rest for 2 hours. If you do this, is 'shouldn't' crack. Sometimes the toothpick test won't work because it won't come out clean and by the time it does, you have overcooked it.

Looks like you aren't the only one! http://www.marthastewart.com/recipe/acorn-squash-and-honey-pies?backto=t...