Wednesday, November 24, 2010
Honey Pumpkin Pie
-Preheat oven to 375*. Place prepared and rolled single-pie crust into a 9" pie pan. Use left over rolled pie crust for the decorative edging. Cut out l2-15 leaf shapes (cookie cutter) and gently apply to the edge of the pie. Combine all ingredient's in a medium bowl; pour into pastry lined pie pan. Cover crust with an aluminum foil ring (keep on for the first 25-30 minutes to keep crust from burning). Bake for 50-55 minutes.Let completely cool before covering and refrigerating (if left at room temperature, it begins it liquify). Serve cold (if you warm it up it liquifies) with a dollop of cool whip and a sprinkle of nutmeg on top. Serves 8. Enjoy!