It’s that time of year again! Fall, Halloween, Thanksgiving…. Well I’m in Canada and already had thanksgiving and there’s a whole lot of snow on the ground already. So it’s not really feeling like fall around here anymore! But whatever part of the season you are most exited about, it’s sure to involve PUMPKIN something or other. My favorite pumpkin thing is of course the classic Thanksgiving dessert pumpkin pie. Most recipes call for the canned kind; this one uses fresh!
So without further ado…. The recipe if you please.
NOTE: Instructions for homemade puree are posted below.
Honey Pumpkin Pie
Preheat oven to 450 degrees.
- 2 med. Eggs. Beaten.
- 1/2 cup raw honey. Added to eggs. Beat together.
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon powdered ginger
- Add all spices and salt to egg mixture.
- 1 1/2 cups pureed cooked pumpkin
- 3/4 cup milk
- Whisk and add in.
- Pour into one prepared pie shell.
- Bake for 10 min. at 450 degrees.
- Reduce temperature to 350 degrees.
Continue baking for another 20-25 min. Or till firm and no longer jiggly.
To make your own pumpkin puree; chop your pumpkin into manageable pieces and place on baking sheet. Toss into oven and bake till tender. Now scrape the pumpkin off the rind. My daughter did that job last year; when she was 9. So get out your helpers. If the cooked pumpkin is soft enough maybe they can mash it with forks. Of course a food processor would be much quicker.
I have been on a canning spree this season and am thinking about making some pumpkin puree to have on the shelf. I usually just measure out the appropriate amounts for my favorite recipes and freeze in sandwich bags.
Editors note: It is not safe to can pumpkin puree! It can be canned in chunks but not puree. Here is a colorful link to making puree. Click here.
So I hope you enjoy the pie. You can certainly take this to a healthier level depending on the crust you choose, and then just drizzle a little real cream on your slice. Yum!
Enjoy the rest of this tasty season!