Recipe for Honey Pumpkin Pie 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
16 oz Pumpkin puree
1 cup Evaporated skim milk
3/4 cup Honey
3 x Eggs, slightly beaten
2 tbl Flour
1/2 tsp Ground cinnamon
1/2 tsp Ground ginger
1/4 tsp Ground cloves
Pastry for single (9-in.) pie crust
Instructions:
Instructions: 1. Combine all ingredients except pastry and whipped cream in large bowl and beat until well blended.

2. Pour into pastry-lined 9-inch pie pan. Bake at 400 degrees F 45 minutes or until knife inserted near center comes out clean.

3. Top with Honey Whipped Cream, if desired.

Honey Whipped Cream: Beat 1 cup whipping cream until thickened; gradually add 3 tablespoons honey and beat until soft peaks form. Fold in 1 teaspoon vanilla.

Makes about 2 cups.

NOTES : Tried on Oct 10/97. Very good. Changed recipe to omit rum extract, increased ginger and cinnamon, and added cloves. Used real puree not canned, and changed milk to skim.

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