1 medium sugar pumpkin
1 Tbsp. vegetable oil
9" pie crust, unbaked
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. salt
4 eggs, beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream
PREPARATION: Preheat oven to 325 degrees F. Cut pumpkin in half and remove seeds. Lightly oil the cut surface of the pumpkin halves, and place cut side down on a jelly roll pan that has been lined with foil and lightly oiled. Bake pumpkin at 325 degrees F until the flesh is tender when pierced with a fork. Let stand until cool enough to be handled. Scrape pumpkin flesh from the peel, and mash by hand, or puree in small batches in a blender or food processor. Increase oven heat to 400 degrees F.
In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into prepared unbaked pie shell.
Bake pie at 400 degrees F for 50 to 55 minutes, or until a knife inserted 1" from edge of pie comes out clean. Cool on a wire rack. Serve with whipped cream seasoned with cinnamon. Makes 8 servings.
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