Pumpkin Pie

Summary

Yield	Servings
Source	Modified slightly from Jasper White's Cooking from New England
Prep time	2 hours
Region

pumpkin pie A traditional fall favorite. Make this with a Sugar Pumpkin or a Long Island Cheese Pumpkin, not with the big, stringy watery Jack o' Lantern pumpkin.

This recipe is based on Jasper White's, but I lighten it up with honey instead of molasses.

1	ea	9-inch pie crust (unbaked, chilled)
1	c	pumpkin puree
1	T	Honey
3	ea	Eggs (beaten)
1⁄2	t	Nutmeg (ground)
1⁄4	t	Cloves (ground)
1⁄8	t	Ginger (ground)
3⁄4	t	Cinnamon (ground)
1⁄2	t	Salt
1	c	Sugar
3⁄4	c	Heavy Cream
3⁄4	c	Milk

Roll out the pie crust and line a pie plate. Chill it.
Preheat oven to 375.
Combine pumpkin puree,honey, eggs, spices, and salt in a large mixing bowl.
Combine sugar, cream, and milk in a saucepan and heat but do not boil. The sugar should be dissolved.
Add the cream mixture to the pumpkin mixture and blend well.
Fill pie shell and bake at 375 for 10 minutes.
Reduce heat and bake until finished, about 40 minutes more.
Cool before serving.

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