Fresh Pumpkin Pie
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 medium sugar pumpkin
- 1 tablespoon vegetable oil
- 1 (9 inch) pastry pie shells
- 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
directions
- 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°F (165°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°F (205°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.
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Reviews
-
This was so easy and wonderful! I just split a pumpkin, took out the seeds and microwaved it until soft. When I pureed the pumpkin in my cuisinart, I added a bit of 1/2 and 1/2 to make it a little creamy. I also used 1/2 and 1/2 instead of whipping cream. Also followed the previous reviewers ideas on spices. My family INHALED it and we are not desset eaters. THANK YOU! -
This pie was the BEST pumpkin pie I have ever had or made! I love that there is honey instead of sugar, my family LOVED this pie!. I did however, double the cinnamon and ginger, cut the salt in half and used 1/2 and 1/2 instead of heavy cream and milk. THANK YOU SO MUCH!!
RECIPE SUBMITTED BY
LikeItLoveIt
United States
