Fresh Pumpkin Pie
Ingredients
- 1 medium sugar pumpkin
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 4 eggs, lightly beaten
- 1 cup honey, warmed slightly
- ½ cup milk
- ½ cup heavy cream
- 1 recipe pie pastry (9-inch single crust)
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Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil; lightly oil the foil.
- Cut pumpkin in half; remove seeds. Lightly oil cut surfaces; place cut-sides down on the prepared jelly roll pan.
- Bake in the preheated oven until flesh is fork-tender, about 45 minutes. Cool until just warm.
- Increase the oven temperature to 400 degrees F ( 205 degrees C).
- Scrape out pumpkin flesh into a bowl; mash by hand or purée in small batches in a blender.
- Place pie dough into the bottom and up sides of a 9-inch pie plate; flute edges
- Combine 2 cups pumpkin purée, salt, ginger, and cinnamon, in a large bowl; beat in eggs, honey, milk, and cream. Pour filling into pie shell.
- Bake in the preheated oven until a knife inserted 1 inch from the edge of pie comes out clean, 50 to 55 minutes. Cool on a wire rack.
Source
Original recipe: View Original
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