Tammy W. :: Recipes :: Tammy's Pumpkin Pie

I suffered a burn that necessitated an emergency room visit the first time I made this pie. It was worth it.

Yield: 8
Prep time: A really long time
Cook Time: A really long time
Course: Desserts

Ingredients:

• 1 medium sugar pumpkin (yield 2 cups of filling)
• 1 tbsp vegetable oil
• 1 9-inch single-crust pie
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• 1 tsp salt
• 4 eggs, lightly beaten
• 1 cup honey, slightly warmed
• ½ cup milk
• ½ cup heavy whipping cream
• cinnamon sugar to taste
• whipped cream

Instructions:

1.  Cut pumpkin in half and remove all the insides and stem.

2.  In a shallow baking dish put the 2 halves face down and cover it with foil.  Bake at 375 F for 1-1/2 hours for a medium sized pumpkin.  [Note: Due to a miscommunication, I used a huge pumpkin (as opposed to a medium one) and it required a much longer baking time.  It's also the reason why I burned myself.  So, make sure you recalculate the time required for it to be cooked through.  It's consistency should be similar to that of squash.]

3.  After it is cooled, cut the flesh out and mash with a potato masher. 

4.  Blend together 2 cups pumpkin puree, spices and salt. 

5.  Then blend in lightly beaten eggs, honey, milk, and cream into the pumpkin mixture. 

6.  Pour the filling into pie shell. 

7.  Bake at 400 for 50-55 minutes. 

8.  Top with a dollop of whipped cream and a sprinkle of cinnamon sugar.  If you want to get fancy, drizzle some caramel (or chocolate) lightly in a zig zap on the plate before you put the pie on it.