Go Back
Honey Pumpkin Pie

Honey Pumpkin Pie

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Dessert
Ingredients Method

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

Instructions
 

  1. 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.
  2. 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.