INGREDIENTS

1. 1 medium sugar pumpkin

2. 1 tablespoon vegetable oil

3. 1 recipe pastry for a 9 inch single crust pie

4. 1/2 teaspoon ground ginger

5. 1/2 teaspoon ground cinnamon

6. 1 teaspoon salt

7. 4 eggs, lightly beaten

8. 1 cup honey, warmed slightly

9. 1 cup half and half

DIRECTIONS

1. Cut pumpkin in half, and remove seeds.

2. Place cut side down in a shallow baking pan and add about a ½ inch of water to the bottom.

3. Bake at 325 degrees F (165 degrees C) until the flesh is tender, when poked with a fork.

4. Cool until just warm. Scrape the pumpkin flesh from the peeling. Either mash, or puree in small batches in a blender. ( be sure to do this step while the pumpkin is warm-if you let it get cold it will be much harder)

5. In large bowl, blend together 2 cups pumpkin puree, spices, and salt.

6. 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.

Pumpkin freezes very well. Just freeze the extra puree in a freezer container for later use.

Enjoy

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