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.

• Calories: 405 Calories

Ingredients

• ½ teaspoon ground ginger
• ½ cup milk
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 cup honey, warmed slightly
• ½ cup heavy whipping cream
• 1 recipe pastry for a 9 inch single crust pie
• 4 eggs, lightly beaten
• 1 medium sugar pumpkin

Recipe Instructions

Step 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.

Step 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.

Step 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.