Fresh Pumpkin pie recipes Cooking method
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
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.
2. In large bowl, blend together 2 cups pumpkin puree, spices, and
salt. Beat in eggs, honey, milk, and cream. Pour filling into pie
shell.
3. 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.
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