Recipe: Honey Pumpkin Pie with Honey Whipped Cream for Ann

Honey Pumpkin Pie
Yield: 8 Servings

16 oz pumpkin puree
1 c evaporated skim milk
3/4 c honey
3 eggs; slightly beaten
2 tb flour
2 1/2 ts ground cinnamon
1 1/2 ts ground ginger
1/4 ts ground cloves
1 pastry for single (9-in.) pie crust
1 honey whipped cream

Combine all ingredients except pastry and whipped cream in large bowl and beat until well blended. Pour into pastry-lined 9-inch pie pan. Bake at 400 degrees F 45 minutes or until knife inserted near center comes out clean. Top with Honey Whipped Cream, if desired.

Honey Whipped Cream:

Beat 1 cup whipping cream until thickened; gradually add 3 tablespoons honey and beat until soft peaks form. Fold in 1 teaspoon vanilla. Makes about 2 cups.