3 C. Fresh pumpkin puree
1/4 to 1/2 C. Honey (more or less to suit your taste)
1 C. Heavy Cream
1 tsp. Salt
1/2 tsp. Nutmeg
1/2 tsp. Ginger
1 tsp. Cinnamon
Preheat oven to 375F.
This recipe makes two smaller pies or one large deep dish
In a large bowl whisk together pumpkin, eggs, and honey.
Add the spices and cream, whisking thoroughly until it’s smooth.
Roll out the pie crust and fit it to the pan. Now fill the crust with pumpkin filling and let it settle in. Cut all that extra dough away from the sides, but leave enough to crimp the edges all pretty and rustic-like. Your pie is ready for the oven!
Bake for 40 minutes, or until it’s set in the center.
– Abby Jo