We have returned from celebrating Thanksgiving in Seattle with our daughter and her family at her in-laws. It is always a heart-warming experience. This year the pies were even better than I remembered they might be.
My daughter’s pumpkin pie recipe comes from the Klesick Family Farm who sell her produce. Around Thanksgiving the produce always includes a sugar pumpkin.
FRESH PUMPKIN PIE
1 medium sugar pumpkin 4 eggs, beaten
1 Tbsp. vegetable oil 9″ pie crust, unbaked
1/2 tsp. ground ginger 1/2 tsp. cinnamon
1/2 tsp. salt ½ cup heavy whipping cream
1 cup honey, warmed slightly 1/2 cup milk
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 1 3/4 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 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