Roasted Pumpkin Pie
CATEGORIES
INGREDIENTS
  • 2 cups of pumpkin puree with 2 eggs
  • 3/4 cup honey, 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • or (1 3/4 teaspoon pumpkin pie blend
  • with 1 12oz. can evaporated milk.
DIRECTIONS
  1. I usually use a pre prepared pie crust, but feel free to use a crust recipe that is your favorite for the base. For the filling, roast a pie pumpkin by cutting it up into wedges, removing the seeds, baking it on a cookie sheet for 1 hour at 350 degrees or until it's fork tender. Let cool. Remove and dicard browned skins and pulp and place pumpkin in a blender, puree. (note: do not use canned pumpkin! This recipe is irresistable!) Mix 2 cups of pumpkin puree with 2 eggs, 3/4 cup honey, 1/2 teaspoon salt, (1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves), or (1 3/4 teaspoon pumpkin pie blend), with 1 12oz. can evaporated milk. Place in pie shell in 9" pie pan bake for 15 minutes at 425 degrees and turn oven down to 350 and bake 45 minutes longer, or until filling is set. Top with whip cream, or make a honey whip cream with 2 cups heavy cream, 1/4 cup honey and 1/2 teaspoon ground ginger mixed together with whip attachment in mixer