Fresh

Ingredients

• Servings: 1
• 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

Recipe

• 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.