Pumpkin pie

Generously makes 2 9 pies or 3 8 pies


2 single unbaked pie crusts (recipe follows)

4 cups pureed pumpkin, can use canned

2 2/3 cups milk 

8 eggs

1 cup honey

3 t. cinnamon

1 t. ginger

1 t. nutmeg

1 t. salt

3 t. vanilla


Using a mixer or blender mix all ingredients until combined very well.  If using a blender, mix by hand first and mix small amounts in the blender until all has been thoroughly mixed.  Pour the filling into pie crusts.  Bake in a preheated 375 oven for about 45 minutes or until set.  It will not be completely firm in the center but will firm up as it cools. 


If you have leftover pie filling it can be baked along side the pies and eaten with a little whip cream for a snack.   You can also make 3 smaller 8 inch pies with the filling or freeze any leftover filling to make another pie later on. 


Serve pie with sweetened, freshly whipped cream.





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