Honey Pumpkin Pie/Pudding - A Bee Happy Recipe
With the holiday season just around the corner, I wanted to share some of our favorite recipes with all of you.
We love cooking delicious meals prepared with many locally sourced ingredients, especially from our own garden.
Most of our desserts are sweetened with…you guessed it! Bee Happy Vermont Honey.
To kick off these recipe blog posts, I’m starting out with a favorite of our winter feasts.
This recipe is a family staple. My sister, Sal, originally gave it to me-- so long ago that I’ve had to write over the faded printing a couple of times on the now very yellowed paper. Our pumpkin pie/ pudding season starts with my son, Tobin’s, mid-September birthday-- and takes us to Halloween and through to Thanksgiving, with always room for more anywhere along the way!
Honey Pumpkin Pie / Pudding Recipe:
Mix together:
2 c pumpkin
1 t salt
1 t cinnamon
1 t ginger
¼ t nutmeg
½ c Fresh Vermont Honey
Add 3 beaten eggs & mix.
Stir in & beat till blended-- 1 ⅔ cup scalded milk.
Pour into crust for pie or buttered baking dish for pudding.
Bake 15 mins at 425.
Bake 45 mins or so at 350, till it doesn’t jiggle.
Serve it up with puffy clouds of whipped cream, sweetened with some Bee Happy honey--mmmm!
Till next time -
SuBee
