Honey pumpkin pie

8 Servings

Ingredients

Quantity Ingredient
16 ounces Pumpkin puree
1 cup Evaporated skim milk
¾ cup Honey
3 Eggs; slightly beaten
2 tablespoons Flour
2½ teaspoon Ground cinnamon
1½ teaspoon Ground ginger
¼ teaspoon Ground cloves
Pastry for single (9-in.) pie crust
Honey Whipped Cream

Directions

1. Combine all ingredients except pastry and whipped cream in large bowl and beat until well blended.

2. Pour into pastry-lined 9-inch pie pan. Bake at 400 degrees F 45 minutes or until knife inserted near center comes out clean.

3. Top with Honey Whipped Cream, if desired.

Honey Whipped Cream: Beat 1 cup whipping cream until thickened; gradually add 3 tablespoons honey and beat until soft peaks form. Fold in 1 teaspoon vanilla. Makes about 2 cups.

NOTES : Tried on Oct 10/97. Very good. Changed recipe to omit rum extract, increased ginger and cinnamon, and added cloves. Used real puree not canned, and changed milk to skim.

Recipe by: RecipeLu

Posted to TNT - Prodigy's Recipe Exchange Newsletter by RecipeLu <recipelu@...> on Oct 17, 1997

Related recipes