Pumpkin Pie



This is Fred's pumpkin pie recipe as he remembers it growing up (with a few changes I've made to it, like changing the sugar to honey and condensed milk to fresh cream).  It has wonderful flavor and we often eat the leftovers for breakfast the morning after Thanksgiving!

Ingredients:

1 1/2 cups fresh pumpkin puree or 1 16-oz can pumpkin

2/3 - 3/4 cup honey (as you transition to 100% real ingredients and cut out sugar from your diet, you will find you don't need things as sweet - sweeten accordingly) 

2 Tbl sweet cream organic butter, melted

2 large eggs (or 3 medium/small eggs), fork beaten

3/4 cup fresh cream

1 tsp cinnamon

1/2 tsp fine sea salt

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp cloves

1/2 tsp ginger

2 Tbl pastry flour

1 whole grain pie crust (single layer)

homemade whipped cream

Preheat oven to 425 °F.  Mix together the dry ingredients.  Place pumpkin in a bowl and add dry ingredients.  Stir until mixed thoroughly.  Next add honey and stir.  Then add melted butter and stir.  Finally add cream and stir.

Pour pie filling into pie crust and bake at 425 °F for 20 mins, then reduce heat to 350 °F and continue baking another 45 to 60 minutes until center of pie is set.  Allow to cool and serve with homemade whipped cream.