Pumpkin Pie wasn’t always my favorite thing growing up. I had to grow into this flavor as well as texture before I could enjoy a good pumpkin pie. With this honey and homemade even pie I think the fussiest one at your holiday table will enjoy this dessert. If they don’t, well…you get to eat it all!
2 Cups of organic pumpkin puree
3/4 cup honey
1 tsp pure vanilla
1/2 sea salt
3 tsp pumpkin pie spice (here is my homemade one)
1 drop Cinnamon essential oil
1 drop Clove Essential oil
3/4 cup of heavy cream (half and half will be fine too)
2 eggs lightly beaten
1 unbaked pie crust
Dan is amazing at making crusts! He uses Crisco which I hate, but it works and the Betty Crocker recipe. Of course his magic touch makes for perfect crust every time!
1.Preheat oven to 375 degrees
2. Mix first 5 ingredients together
3. Mix in cream
4. Gently beat in eggs
5.Carefully pour into your pie shell
6. Cover edges with a pie shield or use foil bake for 20 minutes. Remove shell and cook an additional 25-30 minutes or until golden brown and no jiggling.
Enjoy every bite and add a bit of whipping cream and sprinkle fresh nutmeg on top.
Love deeper, talk sweeter,