19 December, 2020
Honey-Pumpkin Pie
Honey-Pumpkin Pie
I've been making this pumpkin pie since my old Bozeman Hippie days. I like to start with the actual pumpkin, not canned filling. But suit yourself.
Ingredients
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp ginger
- 1½ cups pumpkin
- ½ cup honey
- 1 cup milk
- 2 eggs, beaten
- You may opt for more sugar and spices–¼ tsp cloves, nutmet, or allspice
Instructions
- If using a pumpkin; Wash it, remove seeds, strings, and stem, and cut it into chunks
- Steam it in a small amount of water until soft.
- When cooler, scrape from the pumpkin skin.
- Drain through a sieve to remove extra water
- Stir all ingredients together and put into unbaked shell
- Bake at 425 degrees, about 40 minutes
Notes
Of course it’s unnecessary to start with the pumpkin; but it’s fun.
Photo by Marius Ciocirlan on Unsplash