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Honey Pumpkin Pie

pastry for 9-inch single-crust pie
2 eggs
1 1/2 cups pumpkin puree
3/4 cup honey
1/2 cup light cream
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
2 Tbsp sour cream
1 1/2 tsps milk

Line 9-inch pie plate with pastry disk. Flute the edge. With fork,
prick shell all over. Place in freezer for 30 minutes.

Line pastry shell with foil or parchment paper, then fill with pie
weights or pie chains. Bake empty shell on the lowest rack in 400
F oven for 10 minutes. Remove both weights and foil; continue baking
for about 10 minutes longer or until pastry is set.

Meanwhile, in large bowl, beat eggs lightly. Add pumpkin, honey,
light cream, cinnamon, cloves, ginger, nutmeg and salt. Combine
thoroughly and pour into the pastry shell. Combine sour cream with
milk; pour into plastic dispenser with very, very, very narrow
opening. Hold finger over the opening and position the dispenser
above the pie. Remove finger and quickly drizzle mixture in spiral
pattern over filling.

Beginning at centre, pull tip of knife towards the perimeter through
filling and sour cream mixture at 8 evenly spaced intervals about
1/4 inch deep. Beginning at outside, pull knife through middle of
intervals toward centre to create web pattern.

Bake on lowest rack in 350 F oven for about 1 hour or until filling
is set and point of knife inserted into centre comes out clean.
Let cool on rack.

Makes 6 to 8 servings.


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