Pumpkin Pie

This perfectly fall pumpkin pie recipe from chef Robert Bennett of Classic Cake in South Jersey calls for your favorite unbaked pie crust. If you have one in the freezer already, this dessert is as easy as, well, pie -- if you remember that pumpkin doesn't mean jack-o'-lantern. Ask your farmer for sugar pumpkins, crookneck squash or other good baking pumpkins.

Serves 8.

1 medium sugar pumpkin or crookneck squash
1 tablespoon vegetable oil
9" pie crust, unbaked
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs, beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream

Preheat oven to 325 degrees Fahrenheit.

Cut pumpkin in half and remove seeds. Lightly oil cut surface of pumpkin halves, and place cut side down on a pan that has been lined with foil and lightly oiled. Bake pumpkin until the flesh is tender when pierced with a fork. Let stand until cool enough to be handled. Scrape pumpkin flesh from the peel, and mash by hand, or puree in small batches in a blender or food processor.

Increase oven heat to 400 degrees Fahrenheit.

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

Bake pie for 50 to 55 minutes, until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

Learn more: How to contribute your favorite farmers' market recipe