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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
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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:
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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