Ingredients:
1 medium sugar pumpkin
1 tablespoon vegetable oil
1 (9 inch) pastry pie shells
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
Directions:
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 F (165 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 F (205 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.
Servings: 8
Time preparation: 5 min.
Time total: 75 min.