Ingredients:
2 eggs
1 1/2 cups pumpkin puree
3/4 cup honey
1/2 cup light cream
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons sour cream ( Note: the sour cream and milk are used to produce a decorative lattice pattern. This can be omitted.)
1 1/2 teaspoons milk
pie crusts
Directions:
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.
Servings: 6-8
Time preparation: 0 min.
Time total: 0 min.