Pumpkin pie using fresh garden pumpkins are 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.
INGREDIENTS
One medium pumpkin
1 Tbsp vegetable oil
1/2 tsp ground ginger
1/2 tsp ground cinnamon
3/4 tsp sea salt
Four eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup whipping cream
One recipe pastry for a 9-inch single crust pie
DIRECTIONS
Preheat oven to 325 degrees. 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 until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Mash, or puree in small batches in a blender.
In large bowl, blend together 2 cups of pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
Bake at 400 degrees for 50 to 55 minutes, or until a knife inserted 1-inch from edge of pie comes out clean. Cool on a wire rack.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
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