Honeyed Pumpkin Pie
A holiday favourite sweetened with delicious bees nectar.
Cook time
1 hour
Recipe Difficulty
Medium
Yield
8
Ingredients
- 1 can (398 mL) unsweetened pumpkin purée
- 1 cup evaporated milk
- 3/4 cup liquid honey
- 2 tbsp granulated sugar
- 3 large eggs, beaten
- 2 tbsp all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tsp vanilla
- 1 unbaked 9 inch deep-dish pie shell
- Whipped cream (not included in nutritional analysis)
Directions
- Preheat oven to 400ºF.
- In a bowl, whisk together first 11 ingredients (pumpkin through vanilla) just until blended. Do not beat.
- Pour pumpkin mixture into pie shell.
- Bake for 40 - 45 minutes or until a knife inserted in centre comes out clean. Cool pie on a rack. Refrigerate until serving or for up to 24 hours.
- Serve with whipped cream.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
304 calories, 10 g fat, 6.7 g protein, 49.3 g carbohydrate, 2.4 g fibre, 225 mg sodium