Friday, November 23, 2012

Pumpkin Pie.

It's the season of Thanksgiving here in the United States of America. A reason to get together with friends and family members. Looking over the past year, we have much to be thankful for. Not just in our professional life, but especially in our personal lives. We shared our Thanksgiving meal with others, and brought along three different pies. I've been making this particular pie recipe for several years now, and love the flavor that the honey adds to it. I hope you enjoy it as well.

Honey Ginger Pumpkin Pie

Unbaked 9" pie shell
1 (1 lb) can of Libby's plain pumpkin/or 2 cups
1/2   tsp      Ginger
1/2   tsp      Cinnamon
1      tsp      Salt
4                 Eggs, slightly beaten
1     cup      Honey
1/2  cup      Milk
1/2  cup      Heavy Cream

Be sure to flute the edges to your pie shell so that it can hold the generous filling. Bake at 375 degrees and check every 10 minutes until you achieve a honey color on top. The pie should be slightly set but can still jiggle. Baking time should be around 30 minutes.

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