While I don't love pie, I do appreciate an occasional piece every now and then. I don't really like to bake so I am limited to making single crust pies which I can purchase already made from Whole Foods. The GF pie crusts from Whole Foods are really quite good! Especially if your making a no bake pie and you cook the crust before filling. In fact, I cook the crust first even if I am making a pie that is going to be baked. It is just better.
Our version of the ever popular pumpkin pie is inspired from Famous Dave's and Tina is convinced that the secret ingredient is clover honey. She might be right!
Jack Frost's Pumpkin Pie
One pie crust
15 ounces of canned pumpkin
1 cup packed brown sugar
1/4 cup premium clover honey (preferably from your local beekeeper)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground mace
12 ounce can evaporated milk
1 teaspoon vanilla extract
generous 1/3 cup whipping cream
Prepare your crust. Preheat oven to 450 degrees.Combine pumpkin, brown sugar, honey, cinnamon, salt, nutmeg, ginger, cloves and mace in a bowl, mix until blended. Whisk evaporated milk, eggs and vanilla until well blended. Add the milk mixture to the pumpkin mixture and beat at medium speed for two minutes. Pour the pumpkin mixture into the prepared pie plate. Bake for 10 minutes. Reduce oven temperature to 350 degrees and bake for an hour or longer, until a knife inserted in the center comes out clean. Cool completely. Whip cream and pipe around the edge or serve a dollop of whipped cream with each piece of pie.