Local and Seasonal Recipes, Menus and More
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INGREDIENTS 4 cups roasted pumpkin OR canned pumpkin (not pumpkin filling) 2 deep dish pie shells, unbaked OR 2 deep dish graham cracker crusts ½ cup honey 3 eggs 1 teaspoon vanilla extract 1 teaspoon ground cinnamon ½ teaspoon each ground ginger, nutmeg and cloves 1 can (12 ounces) evaporated milk OR 1 ½ cups whole milk DIRECTIONS Preheat oven to 400 degrees. Place pie shells on cookie sheets. Set aside. Place pumpkin in a large bowl. Add remaining ingredients in the order given, whisking well between each addition until completely combined. Pour mixture into pie shells, dividing evenly. Smooth top with the back of a spoon. Bake for 15 minutes. Reduce oven temperature to 350 degrees and bake an additional 20-30 minutes, until center is set. Remove from oven and cool before serving. Cover and refrigerate leftovers. Copyright © 2012 Stefanie Samara Hamblen |
