Cut pumpkin in half, remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan line w/ foil and lightly oiled. Bake at 325 until flesh is tender when poked w/ a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Mash or puree in small batches in blender or food processor.
In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell. Put foil around crust to prevent burning.
Bake at 400 for 50-55 min, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.
Originally Submitted
1/2/2010
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