16 oz Pumpkin puree
1 c Evaporated skim milk
3/4 c Honey
3 Eggs; slightly beaten
2 tb Flour
2 1/2 ts Ground cinnamon
1 1/2 ts Ground ginger
1/4 ts Ground cloves
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.
NOTES : Tried on Oct 10/97. Very good. Changed recipe to omit rum
extract, increased ginger and cinnamon, and added cloves. Used real puree
not canned, and changed milk to skim.
Yields
8 Servings
