pie | Full Page Printable Format: "
Fresh Pumpkin Pie
Pumpkin Pie using fresh garden pumpkins. Best served
barely warm, with freshly whipped cream on top of each
serving. Use the remaining pumpkin puree in any recipe that
calls for canned pumpkin. Makes 1 - 9 inch pie (8
servings).
Printed from Allrecipes, Submitted by Cali

1 medium sugar pumpkin
1 tablespoon vegetable oil
1 recipe pastry for a 9 inch
single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream


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."