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READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut pumpkin in half, and remove seeds.
  2. Lightly oil the cut surface.
  3. Place cut side down on a jelly roll pan lined with foil and lightly oiled.
  4. Bake at 325°F (165°C) until the flesh is tender when poked with a fork.
  5. Cool until just warm.
  6. Scrape the pumpkin flesh from the peel.
  7. Either mash, or puree in small batches in a blender.
  8. In large bowl, blend together 2 cups pumpkin puree, spices, and salt.
  9. Beat in eggs, honey, milk, and cream.
  10. Pour filling into pie shell.
  11. Bake at 400°F (205°C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean.
  12. Cool on a wire rack.

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