Ingredients
3 eggs
1 (15 ounce) can pumpkin, not pie filling
1/2 cup brown sugar
1/2 cup GOLDEN BLOSSOM HONEY
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 unbaked 9-inch piecrust
1 cup chopped pecans
whipped cream, optional
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Preheat oven to 350 °.
In a medium bowl beat eggs. Add pumpkin, brown sugar, honey, vanilla and cinnamon. Whisk until well combined.
Pour filling into unbaked piecrust. Sprinkle with chopped nuts. Bake 50 – 55 minutes, until a knife inserted in the middle of pie comes out clean.
Cool on wire rack. Refrigerate at least 3 hours. Serve with a dollop of whipped cream.
Serves: 8
In a medium bowl beat eggs. Add pumpkin, brown sugar, honey, vanilla and cinnamon. Whisk until well combined.
Pour filling into unbaked piecrust. Sprinkle with chopped nuts. Bake 50 – 55 minutes, until a knife inserted in the middle of pie comes out clean.
Cool on wire rack. Refrigerate at least 3 hours. Serve with a dollop of whipped cream.
Serves: 8
