Honey Pumpkin Pie

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How can I use pumpkin puree?

Honey Pumpkin Pie

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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