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