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Honey-Pumpkin Pie

Rachel Larson Long
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.
Print Recipe

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