Fresh Pumpkin Pie recipe

1 servings

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

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.

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 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.