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1
Mix the sugar, salt, flour and spices.
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2
Add slightly beaten eggs and pumpkin with honey.
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3
Blend well.
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4
Stir in milk and water.
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5
Pour into 2 (9-inch) pie shells.
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6
Bake at 450 degrees for 20 minutes; then reduce heat to 350 degrees and continue baking 25 minutes.
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7
HONEY PECAN PUMPKIN PIE 2 cup cooked or canned pumpkin 1 cup honey 1/2 cup brown sugar 1/2 teaspoons salt 1/2 teaspoons ginger 1 teaspoons cinnamon 1/4 teaspoons nutmeg 3 eggs, slightly beaten 1 can evaporated milk 1 cup chopped pecans.
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8
Mix pumpkin, honey, sugar, salt and spices.
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9
Add eggs and milk; mix and pour into unbaked pie shell and sprinkle with pecans.
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10
Bake at 450 degrees for 10 minutes.
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11
Reduce heat to 325 degrees and bake 45 minutes or until set.
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12
HONEY PUMPKIN PIE 2 large eggs 1/4 cup honey 1 cup evaporated skimmed milk 1 (16 oz.) can cooked pumpkin 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoons salt 2 teaspoons unsweetened orange juice concentrate 1 (9-inch) unbaked pastry crust.
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13
In mixing bowl with electric mixer, beat eggs until foaming.
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14
Add honey, milk, pumpkin spice, salt and juice concentrate. Beat until well blended.
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15
Pour pumpkin filling into unbaked pie shell.
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16
Bake at 375 degrees for 60 to 65 minutes.
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17
Serves 8.