This is the perfect fall pie recipe.
| Prep Time | 20 Minutes |
| Cook Time | 50 Minutes |
| Servings | Servings |
Ingredients
- 1 Pastry for a double-crust pie
- 1 can Solid-pack pumpkin (15 ounces)
- 1/2 cup Bee Well Honey
- 1 tsp salt
- 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1/8 tsp Ground Cloves
- 3 Eggs
- 1 can Evaporated Milk (5 ounces)
- 1/2 cup Milk
Ingredients
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Instructions
- Line a 9-in. pie plate with bottom pastry. Trim and flute edges; set aside. In a bowl, combine the pumpkin, Bee Well Honey, cinnamon, salt, ginger, nutmeg and cloves. Add the eggs, evaporated milk and milk. Pour into crust. Cover edges loosely with foil. Bake at 375° for 50 minutes or until a knife inserted in the center comes out clean.
- From the remaining pastry, cut out three 3-in. leaves and three 5x1/2-in. strips. Using a sharp knife, cut veins in leaves. Wrap each strip of dough around the handle of a wooden spoon; place spoons upside down on a baking sheet. Place leaves, vein side up, on the rounded side of spoons. Bake at 375° for 8-10 minutes or until golden brown. Arrange decorations on cooled pie.
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