Honey Pumpkin Pie

 Ingredients

•  3 ­ eggs

• 1 ­ pastry for single 9­inch pie crust

• 3/4 cup ­ honey

• 1 can (15 oz.) ­ canned pumpkin

• 1 cup ­ evaporated milk

•  2 Tablespoons ­ all purpose flour

•  1 teaspoon ­ cinnamon

• 1/2 teaspoon ­ ginger

• 1/2 teaspoon ­ nutmeg

• 1/2 teaspoon ­ salt

Directions

•  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.

Source: Recipe courtesy of the National Honey Board