Pumpkin Pie

By Bubbles

Ingredients

• 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
• 1/2 cup milk
• 1/2 cup heavy whipping cream

Preparation

Step 1

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 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 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 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.

Baking Method
Cut the pumpkin in half and discard the stem section and stringy insides. Save the seeds to dry and roast; they make a tasty snack. In a shallow baking dish place the two halves face down and cover with foil. Bake in a preheated 375 degrees F (190 degrees C) oven for about 1 1/2 hours for a medium-sized sugar pumpkin. Once the baked pumpkin has cooled, scoop out the flesh and puree in a food processor or mash with a potato masher or potato ricer.