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Pumpkin Pie

Description: Yummy pumpkin pie. You can substitute more honey in place of brown sugar. The crust preparation with egg/baking will seal the crust to prevent sogginess.
Yield: 2 pies


Crust

Qty Unit Ingredient
2 Crusts Pastry Pie Crusts

Directions:

  1. Preheat oven to 350 F.
  2. Brush the inside of the crusts lightly and evenly with egg
  3. Bake for 5 minutes

Filling

Qty Unit Ingredient
3 c. Canned Pumpkin
5 Extra large eggs
2 c. Milk
1 c. Brown sugar
1 c. Honey
3/4 tsp. Kosher Salt
3/4 tsp. Ginger
3/4 tsp. Nutmeg
3/4 tsp. Clove
2 Tbsp. Ground Cinnamon (heaping tablespoons)
1 tsp. Vanilla

Directions:

  1. Mix ingredients very well (preferably with electric mixer)
  2. Pour filling into crusts
  3. Bake at 350 for 80 minutes (honey makes it bake slowly)
  4. Top will swell
  5. Done when only the center looks wet and pie jiggles like jello instead of sloshing
  6. If in doubt, bake a little longer
  7. Let pie cool (uncovered) to room temperature for at least an hour
  8. After cooling, cover and refrigerate

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Copyright 2005-2009, Kevin Worcester