Fresh pumpkin pie

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

DIRECTIONS
1. Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a
jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) 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.

2. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey,
milk, and cream. Pour filling into pie shell.

3. Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch
from edge of pie comes out clean. Cool on a wire rack.