Dreamy High Honey Pumpkin Pie

Dreamy High Honey Pumpkin Pie

1/2 C (170 gm.) Chinook honey
1 envelope unflavoured gelatin
2 tsp. (12 gm.) cinnamon
¼ tsp. (1.5 gm.) salt
¼ tsp. (1.5 gm.)ground nutmeg
3 slightly beaten egg yolks

2/3 C. (160 ml.) milk
1 C. (250 ml.) canned or cooked pumpkin
3 egg whites
1/3 C. (70 gm.) sugar
1 – 9 in. Graham cracker crust

A large saucepan combine gelatin, cinnamon, salt and nutmeg. Mix together the honey, egg yolks and milk, blend with gelatin mixture. Cook, stirring constantly, until mixture thickens slightly. Stir in pumpkin. Chill until mixture mounds slightly when spooned, stirring often. Beat egg whites until soft peaks form. Gradually add the sugar, beating into stiff peaks. Fold chilled pumpkin mixture into egg whites. Pile into prepared crust. Chill until firm. Serve with Honey Whipped Cream.

Honey Whipped Cream
Beat 1 C. (250 ml.) whipping cream until mixture thickens; gradually add 3 Tbsp. (65 gm.) honey and beat until soft peaks form. Fold in 1 tsp. (5 ml.) vanilla.

Makes 2 cups (500 ml).

To print this recipe please go to Dreamy High Honey Pumpkin Pie

 

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