Honey-Pumpkin Pie
Sharon Demers
Dolores, CO
Whenever I can, I make this pie with farm-fresh eggs and honey from a local beekeeper.
15-oz. can pumpkin
3/4 c. honey
1/2 t. salt
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1/4 t. nutmeg
3 eggs, beaten
2/3 c. evaporated milk
1/2 c. milk
9-inch pie crust
Stir together pumpkin, honey, salt and spices in a large bowl. Add eggs and mix well; stir in both milks. Place pie crust in a 9" pie plate; flute edges, forming a high rim to hold pumpkin filling. Do not pierce crust. Place pie plate on oven rack; pour in filling. Bake at 375 degrees for 55 to 60 minutes, or until set. Let cool before serving. Makes 6 to 8 servings.
From 101 Autumn Recipes Cookbook
By Gooseberry Patch
Sharon Demers
Dolores, CO
Whenever I can, I make this pie with farm-fresh eggs and honey from a local beekeeper.
15-oz. can pumpkin
3/4 c. honey
1/2 t. salt
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1/4 t. nutmeg
3 eggs, beaten
2/3 c. evaporated milk
1/2 c. milk
9-inch pie crust
Stir together pumpkin, honey, salt and spices in a large bowl. Add eggs and mix well; stir in both milks. Place pie crust in a 9" pie plate; flute edges, forming a high rim to hold pumpkin filling. Do not pierce crust. Place pie plate on oven rack; pour in filling. Bake at 375 degrees for 55 to 60 minutes, or until set. Let cool before serving. Makes 6 to 8 servings.
From 101 Autumn Recipes Cookbook
By Gooseberry Patch
