Our pumpkin quesadillas started out with a recipe I found online, but soon became "customized" to individual likes and dislikes and what ingredients we had in the house. I use a quesadilla maker ( inherited it from some kid's college days), but you can just as easily make these in a pan. I diced the pumpkin, tossed it with salt, pepper and chipolte chili powder and roasted it for 15 minutes. I set it out in a bowl with other bowls of refried beans, black beans, chopped green onions, jalapenos, cheese and salsa. Other options could include tomatoes, black olives, avocado and just about anything you can think of. People made their own according to their own preferences.
Similar to pumpkin nachos found in Hokie Tailgating, there is no right or wrong way to make these. Just add your favorites, cook until the cheese melts and filling is warm, and it's done.