INGREDIENTS
sugar pumpkin
vegetable oil
pastry for a 9 inch single crust pie
ground ginger
ground cinnamon
salt
eggs, lightly beaten
honey, warmed slightly
milk
heavy whipping cream
Fresh Pumpkin Pie
Prep:
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Cook:
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Ready in:
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DIRECTIONS
  1. Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
  2. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
  3. Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.
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