Honeypumpkinpieii Recipes

HONEY PUMPKIN PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a bowl, combine pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add eggs, evaporated milk and milk. Pour into crust. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove?foil. Cool on a wire?rack. , On a lightly floured surface, roll remaining dough to 1/8-in.-thick. Cut out three 3-in. leaves and three 5x1/2-in. strips. Using a sharp knife, cut veins in leaves. Wrap each strip of dough around the handle of a wooden spoon; place spoons upside down on a baking sheet. Place leaves, vein side up, on the rounded side of spoons. Bake until golden brown, 8-10 minutes. Arrange on cooled pie. Refrigerate leftovers.

PUMPKIN HONEY PIE

Steps:

• Beat eggs slightly in a large bowl. Blend in pumpkin, milk, cream, honey, spices, salt. Pour filling into pie shell. Cover edges of shell with strips of foil.
• Bake at 400 degrees F (205 degrees C) for 35 minutes. Remove foil, and continue baking for 15 more minutes. An inserted knife should come out clean when done. Cool, and serve.

HONEY PUMPKIN PIE

Steps:

• •Line a 9-inch pie plate with bottom pastry. Trim and flute edges; set aside. In a bowl, combine the pumpkin, honey, cinnamon, salt, ginger, nutmeg, and cloves. Add the eggs, evaporated milk, and milk. Bake at 375° for 50 minutes or until a knife inserted near the center comes out clean. •From the remaining pastry, cut out three 3-inch leaves and three 5-inch x 1/2 inch strips. Using a sharp knife, cut veins in the leaves. Wrap each strip of dough around the handle of a spoon; place spoons upside-down on a baking sheet. Place leaves, vein side up, on the rounded side of the spoons. Bake at 375° for 8-10 minutes or until golden brown. Arrange decorations on cooled pie. Yield: 6-8

EASY HEALTHY CRUSTLESS PUMPKIN PIE RECIPE

Steps:

• Serve with ice cream and whipped topping (optional)

HONEY PUMPKIN PIE

Steps:

• Preheat the oven to 425ºF (220ºC) with a rack set to the lowest position.
• Generously grease a 9-inch pie plate (regular, not deep dish). Tear bits of dough off, and press it against the sides of the pan (making sure it covers from the top to the bottom of the sides). It should be about 1/8-unch thick. Once the sides are covered with dough, press the remaining dough into the bottom of the pan. Set the pan in the fridge to stay chilled while you prepare the filling.
• Add the honey, eggs, salt, and spices to a deep bowl. Whisk until the eggs are a bit fluffy, 1 to 2 minutes. Whisk in the pumpkin puree. Whisk in the cream.
• Pour the filling into the pan with the crust. Bake for 15 minutes on the lowest rack. Reduce temperature to 350º (180ºC). Bake 45 minutes more, until the filling puffs up slightly (don't worry, it'll fall soon after coming out of the oven), and the center looks set. Let cool for at least 1 hour before serving. Store leftover pie in the fridge.

HONEY PUMPKIN PIE II

Steps:

• Mix the sugar, salt, flour and spices.
• Add slightly beaten eggs and pumpkin with honey.
• Blend well.
• Stir in milk and water.
• Pour into 2 (9-inch) pie shells.
• Bake at 450 degrees for 20 minutes; then reduce heat to 350 degrees and continue baking 25 minutes.
• HONEY PECAN PUMPKIN PIE 2 cup cooked or canned pumpkin 1 cup honey 1/2 cup brown sugar 1/2 teaspoons salt 1/2 teaspoons ginger 1 teaspoons cinnamon 1/4 teaspoons nutmeg 3 eggs, slightly beaten 1 can evaporated milk 1 cup chopped pecans.
• Mix pumpkin, honey, sugar, salt and spices.
• Add eggs and milk; mix and pour into unbaked pie shell and sprinkle with pecans.
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 325 degrees and bake 45 minutes or until set.
• HONEY PUMPKIN PIE 2 large eggs 1/4 cup honey 1 cup evaporated skimmed milk 1 (16 oz.) can cooked pumpkin 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoons salt 2 teaspoons unsweetened orange juice concentrate 1 (9-inch) unbaked pastry crust.
• In mixing bowl with electric mixer, beat eggs until foaming.
• Add honey, milk, pumpkin spice, salt and juice concentrate. Beat until well blended.
• Pour pumpkin filling into unbaked pie shell.
• Bake at 375 degrees for 60 to 65 minutes.
• Serves 8.

HONEYED PUMPKIN PIE

Steps:

• Preheat oven to 400ºF.
• In a bowl, whisk together first 11 ingredients (pumpkin through vanilla) just until blended. Do not beat.
• Pour pumpkin mixture into pie shell.
• Bake for 40 - 45 minutes or until a knife inserted in centre comes out clean. Cool pie on a rack. Refrigerate until serving or for up to 24 hours.
• Serve with whipped cream.

HONEY PUMPKIN PIE

Steps:

• 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. FILLING: 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.