Vive le potimarron!

For those across the pond... this is the "pumpkin" that has become my new best friend.  It is the puree in my latest french versions of pumpkin pie... not to mention the skin tastes great salted and baked. Below is the first recipe I tried to have a taste of some traditional North American tastiness; it calls for honey, for which I used honey from the Maritime Alps, and the pie retained a slight hint of lavender. Interesting to say the least...still tasty, just a bit unexpected as far as flavor is concerned.

Fresh Pumpkin Pie 

Original Recipe Yield 1 - 9 inch 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

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.

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

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.