Honey Pumpkin Pie
3 eggs
1 pastry for single 9-inch pie crust
3/4 Cup GloryBee® Organic Raw Honey
1 can (15 oz) canned pumpkin
1 Cup evaporated milk
2 Tbsp flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Preheat oven to 425°F. In a medium bowl, beat eggs. Brush one teaspoon beaten egg on inside of pie crust. Place crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey pumpkin mixture into hot crust; bake 5 minutes more at 425°F. Reduce heat to 350°F, and bake 30 to 40 minutes more, until filling is set. Cool completely and serve with Honey Whipped Cream.
Tip:
For Honey Walnut Pumpkin Pie, just before serving, combine 1/3 cup honey, 1/3 cup chopped walnuts, and 1/4 teaspoon vanilla. Carefully spread over pie, cut and serve.
Thanks @nationalhoneyboard