Pumpkin pie made with fresh pumpkin right out of the garden. This is a nice treat. Serve it fresh with whip cream or ice cream.
It takes a little extra time to make a fresh pumpkin pie, but it is not as hard as you might think. It is well worth the effort.
Fresh Pumpkin Pie Recipe
Recipe Type: Dessert
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Cook time:
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Serves: 1 pie
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Fresh Pumpkin Pie Recipe
Ingredients
Scale
- 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 cup half and half
Instructions
- Cut the pumpkin in half, and remove seeds.
- Place cut side down in a shallow baking pan and add about a ½ inch of water to the bottom.
- 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 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)
- In a 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 F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from the 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.