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.
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
Great recipe and so glad it uses honey. I took this to my pastor's house for dinner and the whole family LOVED it. This recipe is my new standard pumpkin pie recipe. It's healthy and VERY good. However, there is an easier way to cook pumpkin for pie. Slash three slices in the pumpkin, put in the oven on a cookie sheet and bake at 350 until knife inserts easily. Then let cool, cut in half, and scoop out seeds. Then scoop out flesh and process. It's THE best way to cook pumpkin and preserves the most vitamins. If you want to roast the seeds cut a lid, remove the seeds, and cook the same. Cooked pumpkins are much easier to slice and work with than raw, which are as hard as mount rushmore! - 14 Nov 2002 (Review from Allrecipes US | Canada)
This recipe makes enough filling for TWO 9" pies. I use 2/3 cup honey and 1/3 cup Lyle's Golden Syrup which makes it sublime. It's spectacular made with FRESH ginger. Really the best pumpkin pie I've ever had! I freeze leftover pureed pumpkin in 2-cup portions in ziploc bags so it's handy to use for more pies or pumpkin bread later on. - 13 May 2005 (Review from Allrecipes US | Canada)