Ingredients
Filling:
1 (15 ounce) can pure pumpkin (not pie filling)
1 (12 ounce) can evaporated milk
1 cup GOLDEN BLOSSOM HONEY
3 eggs
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (9 or 10-inch) unbaked piecrust
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350°.
Filling:
Whisk together all ingredients in a large bowl until smooth. Pour into piecrust. Bake 45 – 50 minutes or until filling is set in center.
Cool on a rack. Refrigerate until ready to serve.
Serves: 8
Filling:
Whisk together all ingredients in a large bowl until smooth. Pour into piecrust. Bake 45 – 50 minutes or until filling is set in center.
Cool on a rack. Refrigerate until ready to serve.
Serves: 8
