Spontoon Island, 1 November 1932.

After the October Pumpkin & Squash harvest during October, the squash selections and the pumpkin-slaughter begins at sunset on the evening of 31 October. During the time of the late-evening ceremonial jack-o'-lantern carving and ecstatic dances, the Spontoon night-bakers begin their work to have pies ready to share by the early morning of 1 November. Village volunteers alternate between time watching the dancing, and time for shifts separating the seeds from the pumpkin guts, and other villagers and co-op workers slice the pumpkin shells and prepare them for baking. Spices and other ingredients have been stockpiled in the neighborhood warehouses, starting in late Summer, to insure a supply of pies for feasting, and for regional export (frozen & fresh - by ship and seaplane). While some of the export pies are baked with high-tech ovens, most of the first-night pies (made for locals and guests) are prepared in the Spontoon Island co-op kitchens and communal traditional ovens.

A Spontoonie-culture traditional brick oven is a sturdy brick & stone structure, with a plaster exterior, and an arched baking area that can extend up to 3 meters deep. A wood fire is started in the space, and burns until all the wood is consumed. The ashes are raked out, the hot interior is swept clean, and pies (in their pie-pans) are slipped into the length of the oven with a "peel" (a wood or metal sheet with a long wood handle). The brick walls of the oven hold the heat and bake the pies. When the pies are done, a peel is slipped into the oven, under the pie pans, and the pies are slid out.

In this image, we see 3 of the local Spontoon pro bakers, late-night/early-morning, with some of the first pies out of their oven. (Their oven is of a style most often found in the larger village neighborhoods. It is with ovens set in a circular structure, with oven chimneys clustered in the center.) The bakers are doing their own dance of celebration, as often these first pies are shared with the Jack-o'lantern dancers. Many of the dancers are exhausted and they have napped before receiving shared pumpkin pie for their breakfast. The dancers bring the Jack-o'lanterns, well lit.

Pumpkin pies are shared with locals, guests, and outside visitors who wish to attend. The villages have their own communal ovens, and have tables, booths, and dining pavilions lit and decorated for the early-morning harvest celebration pie breakfast. Later, after sunrise, a person can get pie delivered at one's home or hotel room.