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Fresh Pumpkin Pie Recipe


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     Fresh Pumpkin Pie

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   8

1 med sugar pumpkin
1 TBSP vegetable oil
1 recipe pastry for a 9 inch crust pie
1 tsp ground ginger
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
1 tsp salt
4 eggs, lightly beaten
3/4 cup honey, warmed slightly
1/2 cup milk
1/2 heavy whipping cream

Cut pumpkin in half, remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan line w/ foil and lightly oiled. Bake at 325 until flesh is tender when poked w/ a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Mash or puree in small batches in blender or food processor.
In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell. Put foil around crust to prevent burning.
Bake at 400 for 50-55 min, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

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