Hannah's Recipes: Pumpkin Pie

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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Welcome to Hannah's Recipes!

Hannah’s Recipes is a collection of great recipes my mom has always made, ones that I’ve received from family and friends, and recipes submitted by kind folks who visit this blog.

I hope you find these recipes tasty. Many of them are my favorites and are both delicious and nutritious. Our family can’t eat foods containing sugar, so many of the recipes are made with supplemented sweeteners, such as honey or fructose. If the recipe originally called for sugar you will find the measurements for that as well as other sweeteners. I hope this helps those who have dietary restrictions as well as those who do not.

ENJOY! And God bless as you prepare food for you and your family."Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God."1 Corinthians 10:31

From One Cook to Another

FLUFFLY EGGS: For light and fluffy scrambled eggs, use water instead of milk.

FREEZING PIES: You can freeze either baked or unbakes fruit pies. For unbaked pies, wrap tightly and put in freezer. The pie will take longer to bake (possibly twice as long as the normal baking time). Baked pies should be cooled completely first, then put it in the freezer uncovered. When it's completely frozen, wrap the pie tightly or put in a plastic freezer bag and pop it back in the freezer. Frozen baked fruit pies will keep up to 4 months. (Do not freeze custard or cream pies.)