Fresh Pumpkin Pie

asian chinese european french dessert main bread side sweet spicy savory umami hard medium

Prep

22 min

Cook

78 min

Total

100 min

Ingredients (10)

1 medium sugar pumpkin g

1 tablespoon vegetable oil g

1 teaspoon salt g

½ teaspoon ground ginger g

½ teaspoon ground cinnamon g

4 eggs, lightly beaten g

1 cup honey, warmed slightly g

½ cup milk g

½ cup heavy cream g

1 recipe pie pastry (9-inch single crust) g

kcal

fat

carbs

protein

Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil; lightly oil the foil.

Cut pumpkin in half; remove seeds. Lightly oil cut surfaces; place cut-sides down on the prepared jelly roll pan.

Bake in the preheated oven until flesh is fork-tender, about 45 minutes. Cool until just warm.

Increase the oven temperature to 400 degrees F ( 205 degrees C).

Scrape out pumpkin flesh into a bowl; mash by hand or purée in small batches in a blender.

Place pie dough into the bottom and up sides of a 9-inch 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.