Fresh Pumpkin Pie

Pumpkin Pie using fresh garden pumpkins are best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for canned pumpkin.

One medium sugar pumpkin
1 tablespoon vegetable oil
One recipe pastry for a 9-inch single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
Four 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 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 for 50 to 55 minutes, or until a knife inserted 1-inch from edge of pie comes out clean. Cool on a wire rack.

Recipe makes one, 9-inch pie ( 8 servings).

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