Pumpkin Pie from Scratch

A Fahy Thanksgiving standard. Use a pie pumpkin, your run of the mill Halloween pumpkin the same thing at all.

First cook your pumpkin. Cut in half, scoop out the guts and save the seeds to bake later. Place face down in an oiled baking pan and bake at 350º for about an hour, or until very tender when pierced with a fork.  When cool enough to handle, scoop out the pulp.  Mash it into a glass measuring cup — you’ll need 2 cups for this recipe.  Freeze any extra in two cup increments in freezer bags.

While the pumpkin is baking, prepare your favorite pie crust and fit it into a 10″ pie pan.  Set aside.

2 c pumpkin
2 eggs
1/2 c honey
1 c light cream or soy milk
1/2 t cinnamon
1/2 t ginger
1/4 t ground cloves
1/4 t salt
Preheat oven to 350º
Put pumpkin, eggs, honey, cream and spices into a blender and blend until smooth. Add a little milk if it seems too thick. Pour into prepared pie shell.  (Don’t over fill it! If you have extra you can bake it in a small buttered baking dish or two, chill and serve as pumpkin custard.)  Bake in preheated oven for about an hour to an hour and 10 minutes, until pie is firm and a knife inserted in the center comes out clean.  Allow to cool at least 20 minutes before serving.

Adapted from Cabbagetown page 222


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