Wednesday, November 24, 2010

Honey Pumpkin Pie

This my friends, is my very most favorite thing of all.  I absolutely love anything that has pumpkin in it, especially my pumpkin pie. The honey adds a great touch of natural sweetness and flavor.  A perfect match for the melody of spices and the wonderful flaky crust.  Top it off with a dollop of cool whip and a sprinkle of nutmeg.  Nothing compares to a homemade pie.  At least nothing compares to this homemade pie that is.

1 single pie crust from Tonya's Special Pie Crust recipe: 
1 15oz can of pumpkin
2/3 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground nutmeg
2 eggs (beaten)
1 12oz can of evaporated milk
1 T honey

-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!

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