Prep Time::20 mins
Cook Time:: 1 hr 35 mins
Total Time:: 1 hr 55 mins
Servings::8
Yield::1 (9-inch) pie
Ingredients
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1 medium sugar pumpkin
1 tablespoon vegetable oil
1 teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
4 eggs, lightly beaten
1 cup honey, warmed slightly
½ cup milk
½ cup heavy whipping cream
1 recipe pie pastry (9-inch single crust)
Directions
Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil; lightly oil foil.
Cut pumpkin in half; remove seeds. Lightly oil cut surface; place cut-sides down on the prepared pan.
Bake in the preheated oven until flesh is fork-tender, about 45 minutes. Cool until just warm.
Increase oven temperature to 400 degrees F ( 205 degrees C).
Scrape out pumpkin flesh; mash in a bowl by hand or purée in small batches in a blender.
Place pie dough into the bottom and up sides of a pie plate; flute edges
Combine 2 cups pumpkin purée, salt, ginger, and cinnamon, in a large bowl. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
Bake in the preheated oven until a knife inserted 1 inch from the edge of pie comes out clean, 50 to 55 minutes. Cool on a wire rack.