This is our traditional family pie for the holidays. It freezes well
16 ounces pumpkin puree
1 cup evaporated skim milk
3/4 cup honey
3 eggs,slightly beaten
2 tablespoons flour
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
2 Pastry for single (9-in.) pie crust
Honey Whipped Cream
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.
1 cup flour
1 cup yellow cornmeal
1 cup confectioners' sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 cup pumpkin puree (fresh or canned)
2 eggs, lightly beaten
2 1/2 - 3 cups milk
Combine dry ingredients in a large mixing bowl. In a separate bowl combine pumpkin and eggs.
Beat into dry ingredients. Add milk slowly to combine, but do not over beat or pancakes will be tough.
Heat some butter in a frying pan and pour in 1/4 cup batter per pancake.
Cook on medium until golden browned on one side, flip and cook another 1 minute to brown.
Serve with whipped butter, and dust with confectioners sugar or drizzle with honey.
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Guru Spotlight |
Heidi Splete |