Fresh Pumpkin Pie

Ingredients

• 1 medium sugar pumpkin
• 1 tablespoon 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
• 3/4-1 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.

Butternut Vegetable Soup

This is one of our fall and winter favorites that originally came from, "Taste of Home Healthy Cooking". The original recipe called for canned pumpkin but we often use our extra pureed butternut squash since we cook with it more or pie pumpkin puree when we have it.  

• 1 large onion, chopped
• 2 tablespoons butter (don't substitute if possible)
• 3-4 cups reduced-sodium chicken or vegetable broth
• 2 medium potatoes, peeled and cubed
• 2 large carrots, chopped
• 2 celery ribs, chopped
• 1 cup cooked fresh or frozen lima beans
• 1 cup fresh or frozen corn
• 2 cups cooked and pureed butternut squash or pie pumpkin
  
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground nutmeg

Directions

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, carrots, celery, lima beans and corn. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the pumpkin, salt, pepper and nutmeg. Cook 5-10 minutes longer or until heated through. Yield: 7 servings.