- 1 medium pumpkin
- 1 tablespoon canola oil
- 1 recipe pastry for a 9 inch single crust pie
- 1 tsp pumpkin pie spice
- 1/2 teaspoon salt
- 4 eggs, lightly beaten
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/2 cup heavy whipping cream
- whipped cream, for serving
- Preheat the oven to 325 F.
- Cut pumpkin in quarters, and remove seeds. Lightly oil the cut surface. Place cut side down on a cookie sheet lined with foil.
- Bake for about 60 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Pass through a ricer and then puree in a food processor until completely smooth.
- Pepare the crust and line a pie plate. Preheat the oven to 400 F.
- In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, sugar, milk, and cream. Pour filling into pie shell.
- Bake for 50, or until a knife inserted 1 inch from edge of pie comes out clean. If the crust is getting too brown you can cover the edge with snippets of foil for the last 20 minutes.
- Cool on a wire rack.
- Serve gently heated with whipped cream.
I have never been a pumpkin pie fan but this converted me. Yum.