December 18, 2009, Newsletter Issue #286: Honey Pumpkin Pie
Tip of the Week
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.
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