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Honey Pumpkin Pie


16 ounces pumpkin puree
1 cup evaporated skim milk
3/4 cup honey
3 eggs, slightly beaten
2 tablespoons flour
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
2 Pastry for single (9-in.) pie crust
Honey Whipped Cream

Serving Size : 8

Combine all ingredients except pastry and whipped cream in large bowl and beat until well blended. Pour into pastry-lined 9-inch pie pan. Bake at 400 degrees F 45 minutes or until knife inserted near center comes out clean. 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.