Fresh Pumpkin Pie
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INGREDIENTS
Nutrition- 1medium sugar pumpkin
- 1tablespoon vegetable oil
- 1(9 inch) pastry pie shells
- 1⁄2teaspoon ground ginger
- 1⁄2teaspoon ground cinnamon
- 1teaspoon salt
- 4
- 1
- 1⁄2cup milk
- 1⁄2
DIRECTIONS
- 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°F (165°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.
- In large bowl, blend together 2 cups pumpkin puree, spices, and salt.
- Beat in eggs, honey, milk, and cream.
- Pour filling into pie shell.
- Bake at 400°F (205°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.