Fresh Pumpkin Pie Recipe



  • 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


  1. Cut the 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.
  5. 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)
  6. In a large bowl, blend together 2 cups pumpkin puree, spices, and salt.
  7. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
  8. 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.
  9. Pumpkin freezes very well. Just freeze the extra puree in a freezer container for later use.