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  • Total Time:
  • Prep Time: 5 min
  • Cook Time: 1 min

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Ingredients

For 8 Servings

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Directions

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  • 1 Cut pumpkin in half, and remove seeds.
  • 2 Lightly oil the cut surface.
  • 3 Place cut side down on a jelly roll pan lined with foil and lightly oiled.
  • 4 Bake at 325°F (165°C) until the flesh is tender when poked with a fork.
  • 5 Cool until just warm.
  • 6 Scrape the pumpkin flesh from the peel.
  • 7 Either mash, or puree in small batches in a blender.
  • 8 In large bowl, blend together 2 cups pumpkin puree, spices, and salt.
  • 9 Beat in eggs, honey, milk, and cream.
  • 10 Pour filling into pie shell.
  • 11 Bake at 400°F (205°C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean.
  • 12 Cool on a wire rack.

Directions

View All Steps
1. Cut pumpkin in half, and remove seeds.
2. Lightly oil the cut surface.
3. Place cut side down on a jelly roll pan lined with foil and lightly oiled.
4. Bake at 325°F (165°C) until the flesh is tender when poked with a fork.
5. Cool until just warm.
6. Scrape the pumpkin flesh from the peel.
7. Either mash, or puree in small batches in a blender.
8. In large bowl, blend together 2 cups pumpkin puree, spices, and salt.
9. Beat in eggs, honey, milk, and cream.
10. Pour filling into pie shell.
11. Bake at 400°F (205°C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean.
12. Cool on a wire rack.
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