A pumpkin pie recipe using fresh garden pumpkins. Best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin purée in any recipe that calls for canned pumpkin.
Ingredients
- medium sugar pumpkin: 1 piece
- vegetable oil: 1 Tbsp
- recipe pastry for a 9 inch single crust pie: 1 piece
- ground ginger: 0.5 tsp
- ground cinnamon: 0.5 tsp
- salt: 1 tsp
- eggs, lightly: 4 piece (beaten)
- honey, warmed slightly: 1 cup
- milk: 0.5 cup
- heavy whipping cream: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with lightly oiled foil.
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Cut pumpkin in half; remove seeds. Lightly oil the cut surface. Place cut-side down on the prepared pan.
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Bake in the preheated oven until flesh is fork-tender, about 45 minutes. Cool until just warm.
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Increase oven temperature to 400 degrees F ( 205 degrees C).
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Scrape out pumpkin flesh. Mash flesh by hand in a bowl or purée in small batches in a blender.
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Blend together 2 cups pumpkin purée, spices, and salt in a large bowl. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
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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.
