Pumpkin Pie

We like to save pumpkin, and eat home made pumpkin pies well past Thanksgiving. They are easy to make, and nothing can beat aroma of freshly cooked pie in the house! This pie does not use sugar, but honey, instead.

Makes 1 deeper or 2 shallow pies
2 cups, cooked pumpkin puree, room temperature
1 deeper or 2 shallow pie crusts
3/4 cup, honey warm but still at room temperature
4 eggs
1/2 cup, milk
1/2 cup whipped cream
1tbsp, almond essence, 1 tsp, powdered ginger root

1 tsp, salt 
1/2 tsp, ground cinnamon
(1) Remove pie crusts from the freezer and let them rest for about 5 minutes (check instructions on the packaging).
(2) Preheat the oven to 325F (163C).
(3) Using fork or a chop stick make several holes in the crust, to keep it in nice shape while baking.
(4) Brush lightly beaten white of 1 egg all over the inside of the pie, to seal it well.
(5) In a blender (or by hand in a bowl): beat 3 whole eggs, plus the yolk, and any leftover of the white, of the fourth one. Add honey, and then milk, pumpkin spices and almond essence. Fold in the whipped cream.
(6) Fill pie shell(s) and bake, for about 55 minutes. Pie will be ready, once toothpick inserted into the middle of it, comes out clean.
Serve hot or cold, garnish with whipped cream, crushed nuts or caramel poured over.


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Special Thanks
Special Thanks to Town & Country Gardens Contributors: dive-angel (Karin), Jasmine&Roses,  Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams

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