≡   Categories
City of Portland
Empty
Fresh Pumpkin Pie
Ingredients:

1 medium sugar pumpkin
1 tablespoon vegetable oil
1 (9 inch) pastry pie shells
12 teaspoon ground ginger
12 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
12 cup milk
12 cup heavy whipping cream

Instruction:

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 325F (165C) 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 400F (205C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

Source: www.food.com