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Ingredients
1 Medium sugar pumpkin
1 Tablespoon vegetable oil
1 (9�) Frozen pastry for single crust pie
1/2 Teaspoon ground ginger
1/2 Teaspoon ground cinnamon
1 Tablespoon dark rum
1 teaspoon salt
4 Eggs, lightly beaten
1 Cup honey, warmed slightly
1/2 Cup milk
1/2 Cup heavy whipping cream
1/4 Cup pecans, chopped
Instructions
Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jellyroll pan lined with foil and lightly oiled. Bake at 325�F until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, rum, honey, milk and cream. Pour filling into pie shell. Bake at 400�F for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack and store in refrigerator until ready to serve. To serve, add a large dollop of whipped cream on each slice, then add a light dusting of cinnamon and a pinch of the pecans over the whipped cream.
Yield: 1 (9�) pie