PUMPKIN PIE

This recipe comes from the Cabbagetown Cafe cookbook.

• 2 C pumpkin puree (I actually like pie made with butternut squash better than with pumpkin when making my own puree)
• 3 eggs
• ½ C honey
• ½ C heavy cream
• 1 T vanilla
• 1 t cinnamon
• ½ t nutmeg
• ½ t ginger
• ¼ t cloves
• ¼ t salt

Preheat oven to 350°F.

Prepare a crust for pumpkin pie.

Place all ingredients (except for the pie crust) into a blender and blend until smooth.

Pour into the prepared/frozen pie crust. Do not overfill, or it will make a serious mess in your oven. Extra pie filling can be baked in a small casserole dish or custard cups.

Bake at 350°F for 35 minutes, or until a knife inserted in the center comes out clean.

Allow to settle for 20 minutes before cutting.