Pumpkin Pie II

Treat your holiday guests to this pumpkin pie with an apricot glazed crust.

Ingredients

1 9-inch unbaked pie shell
1/4 cup apricot preserves
1 can (15 ounces) solid pack pumpkin (not pie filling)
1/2 cup GOLDEN BLOSSOM HONEY
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup heavy cream
1/2 cup sour cream
3 eggs, beaten

Directions

Preheat oven to 350°

Spread apricot preserves over bottom of unbaked pie crust. Set aside.

Whisk together pumpkin, honey, cornstarch, cinnamon, ginger, cloves and salt until well combined. Add heavy cream, sour cream and eggs. Blend well.

Fill pie shell with pumpkin mixture. Bake for 55 minutes, or until center is set.

Remove from oven. Cool on rack. Refrigerate until well chilled. Best when made a day ahead. Serve with a dollop of whipped cream, if desired.

Serves: 8


golden blossom honey product