This was the thing David was the most excited about for our Thanksgiving feast. (For me, it was the ham and stuffing.) When I mentioned I was going to try a new recipe for the pumpkin pie, he merely nodded and continued reading the paper. When I said it was “pumpkin honey pie”, he dropped the paper, stood up, and said, “Oooooooh, that sounds wonderful!” (He and I both have a thing for honey.)
Funnily enough, everyone else I mentioned this to said something like, “Why honey?” Rather than getting into the details of how I’m restricting refined sugar in my life and honey is an allowable sweetener on the Specific Carbohydrate Diet, I just smiled and said, “Why not honey?”
Why not honey, indeed? This one is a keeper. I found this recipe on Allrecipes.com.
Pumpkin Honey Pie
2 cups solid pack pumpkin puree
3/4 cup honey
1/2 cup milk
1/4 cup heavy whipping cream
1 1/2 teaspoons ground cinnamon
1 pinch salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 recipe gluten-free pastry for a 9 inch single crust pie
Preheat oven to 400 degrees.
Beat eggs slightly in a large bowl. Blend in pumpkin, milk, cream, honey, spices, salt. Pour filling into pie shell. Cover edges of shell with strips of foil. Place in oven with a cookie sheet on the rack below to catch any overflow.
Bake for 35 minutes. Remove foil, and continue baking for 15 more minutes. The pie will puff up while baking, and will subside when cool. An inserted knife should come out clean when done. Cool, and serve.
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