Listed Under: Desserts, Using Honey
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A traditional favorite, this dessert reminds us of special times with family and friends and the creamy comfort of fall. Honey enhances the flavor and makes it irresistible – why wait until Thanksgiving to indulge in this tasty treat?!

• 3 eggs
• 1 large or 2 smaller pie crusts
• 3/4 cup honey
• 2 cups cooked pumpkin *
• 1 cup evaporated milk
• 2 Tablespoons flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Preheat oven to 425°F. In a medium bowl, beat eggs. Brush one teaspoon beaten egg on inside of pie crust. Place crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey pumpkin mixture into hot crust; bake 5 minutes more at 425°F. Reduce heat to 350°F, and bake 30 to 40 minutes more, until filling is set. Cool completely and serve with Honey Whipped Cream.

Makes eight servings

* Cook pumpkin with as little water as possible and mash, or substitute equal amount of canned pumpkin