The Ultimate Pumpkin Pie

Time to start getting those recipes out for Thanksgiving. I found this pumpkin pie recipe at Razzle Dazzle Recipes. This site offers an entire section dedicated just to Thanksgiving recipes. I liked this one because it uses a fresh pumpkin instead of canned pumpkin. The process for cooking the pumpkin to soften it is simple. You could also cut it into slices and microwave it to get it soft. This is a method I use for sweet potatoes because they are always to tough to slice up and boiling takes too long for my busy kitchen time. Also note the wonderful addition of flavor by adding the whipped cream, cinnamon and pecans on top. This is a great idea for guest who may or may not like nuts.

The Ultimate Pumpkin Pie

1 medium sugar pumpkin
1 tablespoon vegetable oil
1 9-inch 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 chopped pecans

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° 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: 9-inch pie