Honey Pumpkin Pie

1 1/4 c. brown sugar
1 tsp. salt
1 Tbsp. flour
1 1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
2 c. evaporated milk
1 c. cold water
2 unbaked (9-inch) pie shells
4 eggs
1 c. honey
1 (1 lb. 13 oz.) can pumpkin

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 Pumpkin Pie

2 large eggs
1/4 c. honey
1 c. evaporated skimmed milk
1 (16 oz.) can cooked pumpkin
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt
2 tsp. 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.

Honey Pumpkin Pie

16 oz. can pumpkin
1 1/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
5 1/3 oz. can (2/3 c.) evaporated milk
1/2 c. milk
3/4 c. honey
1/2 tsp. salt
1/4 tsp. ground nutmeg
3 eggs
pastry for single crust pie

In a large mixing bowl stir together pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add eggs and beat into pumpkin mixture with fork. Stir in the evaporated milk and the milk; mix well. Prepare pastry and flute edges, forming a high rim to hold the filling. Do not prick the shell. Pour in filling. Bake in a 375 degrees oven for 55 to 60 minutes or until pie is set. Cool before serving.

Honey Pumpkin Pie

1 1/2 c. pumpkin
1/2 c. honey
1/2 tsp. cinnamon
1/2 tsp. vanilla
1/2 tsp. salt
2 eggs, slightly beaten
1 c. evaporated milk
1 pie shell, unbaked

Combine pumpkin, honey, cinnamon, vanilla and salt. Add eggs and milk. Pour into pie shell. Bake in a 425 degrees oven for 40 to 45 minutes.