Fresh Pumpkin Pie The Best Recipes

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Fresh Pumpkin Pie

"Pumpkin Pie the usage of clean garden pumpkins. Best served slightly warm, with freshly whipped cream on top of each serving. Use the ultimate pumpkin puree in any recipe that calls for canned pumpkin."

Ingredients :

1 medium sugar pumpkin
1 tablespoon vegetable oil
1 recipe pastry for a 9 inch single crust pie
half of teaspoon floor ginger
half teaspoon ground cinnamon
1 teaspoon salt
4 eggs, gently overwhelmed
1 cup honey, warmed slightly
1/2 cup milk
half of cup heavy whipping cream

Instructions :

Prep :	Cook : 8M	Ready in :

Cut pumpkin in half of, and dispose of seeds. Lightly oil the reduce floor. Place cut side down on a jelly roll pan covered with foil and lightly oiled. Bake at 325 levels F (a hundred sixty five stages C) until the flesh is tender whilst poked with a fork. Cool till just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
In large bowl, combination collectively 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
Bake at 400 tiers F ( 205 stages C) for fifty to fifty five mins, or until a knife inserted 1 inch from fringe of pie comes out smooth. Cool on a twine rack.

Notes :

Reynolds® Aluminum foil may be used to hold food wet, cook it evenly, and make easy-up less complicated.

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