Pumpkin Pecan Pie


Double the pleasure. This is a luscious combination of two favorite holiday pie fillings.

Ingredients

2 (9-inchs each) ready-made shortbread piecrusts (found in baking section at supermarket), baked according to package directions. Set aside.


Filling:
3 large eggs
1/3 cup GOLDEN BLOSSOM HONEY
1 can (15 ounces) pumpkin
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon cinnamon
2 cups pecan halves
Topping:
3 large eggs
1/2 cup light brown sugar
3/4 cup GOLDEN BLOSSOM HONEY
2 tablespoons butter, melted
2 1/2 teaspoons flour
1/8 teaspoon salt

Directions

Filling:
In a large bowl, whisk together first 7 ingredients. Divide and pour into 2 prepared pie shells. Arrange pecans on top of each pie. Set aside until topping is ready.

Topping:
Preheat oven to 350°. Set a large baking sheet in oven to preheat.

In a large bowl, whisk together eggs, brown sugar, honey, butter, flour and salt until well mixed. Pour over pecans.

Bake pies on preheated baking sheet for 45 minutes, or until fillings in center are set. Remove from oven and cool on rack before serving. To serve, cut into wedges, top with whipped cream, if desired.

Serves: 10


golden blossom honey product