Fresh Pumpkin Pie

This fresh pumpkin pie recipe is made with fresh puréed pumpkin, honey, spices, eggs, milk, and cream, poured into a pie shell, and baked until set.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 55 mins
• Calories: 405 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake in the preheated oven until flesh is fork-tender, about 45 minutes. Cool until just warm.

Step 2

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.

Step 3

Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil; lightly oil the foil.

Step 4

Cut pumpkin in half; remove seeds. Lightly oil cut surfaces; place cut-sides down on the prepared jelly roll pan.

Step 5

Increase the oven temperature to 400 degrees F ( 205 degrees C).

Step 6

Scrape out pumpkin flesh into a bowl; mash by hand or purée in small batches in a blender.

Step 7

Place pie dough into the bottom and up sides of a 9-inch pie plate; flute edges

Step 8

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.