Thursday, July 11, 2013

Pumpkin Pie


  • 2 eggs
  • 16 oz. canned pumpkin
  • ¼ C. honey or Agave syrup
  • Pinch of salt
  • 1/8 t. ginger
  • 1/8 t. nutmeg
  • 1/8 t. cloves
  • 1-¼ C. evaporated milk or 1 cup heavy whipping cream
  • 1 t. cinnamon
Pour into single pie crust. Bake at 425 degrees F for 15 minutes, then at 350 degrees F for 40-50 minutes.

For mini pumpkin pies:
Bake at 425 for 15 minutes and 350 for 10 minutes.


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