Real Pumpkin Pie, Not From the Can

This Thanksgiving I made a couple pumpkin pies with pumpkins from the farm.  It was a smashing sucess.  I am not a great recipe follower when it comes to flavoring pies and I tend to forget to write things down or measure.  So here is a recipe that I found, not the one I used.  I believe I used nutmeg and allspice.  And you can use honey or substitute brown sugar, though probably not is the same proportions.  For those of you with a Winter Produce Share you will find pumpkin in your December share.  Thanksgiving is not the only time to try making a pumpkin pie!   

 

Fresh Pumpkin Pie  

Ingredients

• 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

Directions

1. 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.
2. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
3. 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.