Honey Pumpkin Pie |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-pound can pumpkin, 2 cups | 2 cups evaporated milk | 1 cup honey |
| 3 eggs, well beaten | 1/2 teaspoon salt | 1 teaspoon cinnamon |
| 1/2 teaspoon ginger | 1 unbaked 9-inch pie crust | |
| 1 | Preheat oven to 350 degrees F. Line pie pan with crust. In a large bowl, combine pumpkin, milk, honey, eggs, salt, cinnamon and ginger; blend thoroughly. Pour into crust. Bake 1 hour or until tip of silver knife inserted in center of the pie comes out clean. |