PUMPKIN PIE

[garywalker]

PUMPKIN PIE SWEETENED WITH HONEY

Ingredients

Pastry for a double-crust pie ( I make whole wheat pastry crust)
1 can (15 ounces) solid-pack pumpkin
1/2 cup honey
...1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 eggs
1 can (5 ounces) evaporated milk
1/2 cup milk

(I use the 29 ounce can and double everything else it will
make 2 pies one to freeze or eat it all up in a week)

Directions
Line a 9-in. pie plate with bottom pastry. Trim and flute edges; set aside. In a bowl, combine the pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add the eggs, evaporated milk and milk. Pour into crust. Cover edges loosely with foil. Bake at 375° for 50 minutes or until a knife inserted near the center comes out clean.

From the remaining pastry, cut out three 3-in. leaves and three 5-in. x 1/2-in. strips. Using a sharp knife, cut veins in leaves. Wrap each strip of dough around the handle of a wooden spoon; place spoons upside down on a baking sheet. Place leaves, vein side up, on the rounded side of spoons. Bake at 375° for 8-10 minutes or until golden brown. Arrange decorations on cooled pie. Yield: 6-8 servings.

Attachments:

[garywalker]

HONEY PUMPKIN BUTTER

Ingredients
1/2 cup softened butter
1/2 cup honey
...3 tablespoons canned pure pumpkin
1 teaspoon pumpkin pie spice

Directions
1.Place the butter in a mixing bowl, and whip on high speed with an electric mixer until fluffy, about 1 minute.

2.In another bowl, stir together the honey, pumpkin, and pumpkin pie spice until well mixed.
Add the honey mixture to the butter, and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute.
Chill the pumpkin butter for several hours or overnight to blend the flavors.