Ingredients

• 1 medium sugar pumpkin
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 0.5 teaspoons ground ginger
• 0.5 teaspoons ground cinnamon
• 4 eggs , lightly beaten
• 1 cup honey , warmed slightly
• 0.5 cups milk
• 0.5 cups heavy cream
• 1 recipe pie pastry , 9-inch single crust

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil; lightly oil the foil.
2. 2 Cut pumpkin in half; remove seeds. Lightly oil cut surfaces; place cut-sides down on the prepared jelly roll pan.
3. 3 Bake in the preheated oven until flesh is fork-tender, about 45 minutes. Cool until just warm.
4. 4 Increase the oven temperature to 400 degrees F ( 205 degrees C).
5. 5 Scrape out pumpkin flesh into a bowl; mash by hand or purée in small batches in a blender.
6. 6 Place pie dough into the bottom and up sides of a 9-inch pie plate; flute edges
7. 7 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.
8. 8 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.

Nutrition per serving