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Print this Recipe    Honey Pumpkin Pie

Honey Pumpkin Pie

16 ounces pumpkin puree
1 cup evaporated skim milk
3/4 cup honey
3 eggs, slightly beaten
2 tablespoons flour
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
pastry for 9-inch pie crust

Combine all ingredients except pastry and whipped cream in large
bowl and beat until well blended. Pour into pastry-lined 9-inch
pie pan. Bake at 400F 45 minutes or until knife inserted near
center comes out clean. 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.

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