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 PURE & UNFILTERED 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
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
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
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
