About this recipe:Pumpkin Pie using fresh garden pumpkins. Best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for pumpkin.
1 medium sugar pumpkin
1 tablespoon vegetable oil
1 recipe pastry for a 23cm pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
350g honey, warmed slightly
125ml whipping cream
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Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a swiss roll tin lined with foil and lightly oiled. Bake at 170 C / Gas 3 until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
In large bowl, blend together 500g of the pumpkin puree, spices and salt. Beat in eggs, honey, milk and cream. Pour filling into a prepared pastry case.
Bake at 200 C / Gas 6 for 50 to 55 minutes, or until a knife inserted 3cm from edge of pie comes out clean. Cool on a wire rack.
I must admit that I had never eaten pumpkin before I came to Bulgaria, in our village it seems to be the main diet in the winter so we grew our own too, and then wondered what to do with them?! This is the first pumpkin recipe I have tried and it turned out really great. I have no idea what a traditional pumpkin pie is supposed to taste like but all I know is that I like this one and so does my husband. I found that when the ingredients were mixed together it made up too much volume for my pastry case so I put just 100ml of both cream and milk in and I also reduced the honey to 250g and it was still sweet enough for us. It takes some time if you are removing the flesh from the pumpkin yourself instead of buying it (but so worth it!) otherwise I think the recipe was very easy to follow. I'm very pleased! - 11 Jan 2012