Originally from Farm Journal & posted by Cali on All-Recipes
I wanted to share this treasured recipe I first made 38 Thanksgivings ago for my new DH, stepson & in-laws. DH had been keeping bees on his property in the Santa Cruz mountains & had an entire steel shelf of quart jars filled with dark wild mountain honey. What a flavor difference compared to the stuff in the bear!
I had a new cookbook, put out by the Farm Journal, that was just pies & so when I found this recipe using honey as the sweetner I wanted to try it. DH had planted 'pie' pumpkins in the garden too that year, so had to try my hand at baking one instead of using Libby's. The pie turned out delicious! I think even my mil liked it..... Years ago, when I bought my first computer pierecipe.com was one of the first cooking sites I participated in, it has now morphed into allrecipes.com. Some of my recipes are still there, this being one. It has many good reviews, some negative reviews. I will post a few hints after the recipe.
If you try it let me know, & I can take any honest review very well. Taste is such an individual sense, isn't it?
by do328 on All-Recipes
1 unbaked 9" pie shell, edges fluted high
2 cups cooked, pureed pumpkin
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 teaspoon salt
4 large eggs
1 cup honey, warmed slightly
1/2 cup whole milk
1/2 cup heavy cream
In a large bowl combine pumpkin, ginger, cinnamon & salt.
Beat in eggs, warm honey, milk & cream.
Pour into pie shell.
Bake at 400ºF for 50-55 minutes, until a knife inserted 1" from edge comes out clean.
Cool on a wire rack & store in the refrigerator.