Pumpkin pie


  • 1 Medium sugar pumpkin
  • 1 Tbs Vegetable oil
  • 1 Recipe pastry for 9-inch single-crust pie
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground cinnamon
  • 1 sp Saltt
  • 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.

Note: Because we like our pie spicier, I added another full tsp. of ginger, doubled the cinnamon and added a 1/2-tsp of cloves. I also reduced the honey to 2/3-cup. I didn’t have any heavy whipping cream so I substituted with cream cheese.

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