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Fresh Pumpkin Pie Recipe

Recipe by: 106a802496d678ba

"Pumpkin Pie using fresh garden pumpkins. Best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for canned pumpkin."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Cut 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.
  • 2In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
  • 3Bake 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.
Ingredients
  • 8 servings
  • 405 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    405
    20%
  • Fat:
    17.7
    27%
  • Carbs:
    59.6
    19%
  • Protein:
    7.5
    15%
  • Cholesterol:
    115
    38%

Based on a 2,000 calorie diet

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