Pie Page1

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 run 
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 degrees 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 degrees 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 dallop 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
Category: Desserts, Seasonal