Ingredients
8
8 servings
- •1 medium sugar pumpkin
- •1 tablespoon vegetable oil
- •1 recipe pastry for a 9 inch single crust pie
- •½ teaspoon ground ginger
- •½ teaspoon ground cinnamon
- •1 teaspoon salt
- •4 eggs, lightly beaten
- •1 cup honey, warmed slightly
- •½ cup milk
- •½ cup heavy whipping cream
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with lightly oiled foil.
- Cut pumpkin in half; remove seeds. Lightly oil the cut surface. Place cut-side down on the prepared pan.
- Bake in the preheated oven until flesh is fork-tender, about 45 minutes. Cool until just warm.
- Increase oven temperature to 400 degrees F ( 205 degrees C).
- Scrape out pumpkin flesh. Mash flesh by hand in a bowl or purée in small batches in a blender.
- Blend together 2 cups pumpkin purée, spices, and salt in a large bowl. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
- Bake in the preheated oven until a knife inserted 1 inch from the edge of pie comes out clean, 50 to 55 minutes. Cool on a wire rack.
Nutritional Facts
Per 8 servings
- Calories: 405
- Carbohydrate: 60g
- Fat: 18g
- Fiber: 2g
- Protein: 8g
- Sugar: 39g
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