Filling: 2 c Canned pumpkin
(or 2 cups fresh (cooked/pureed/drained 1/4 c Honey
1/2 ts Salt
1 c Half-and-half
1 Egg; beaten severely
1/2 ts Real vanilla
1 1/2 ts Cinnamon
3/4 ts Powdered ginger
1/2 ts Ground nutmeg
1/2 ts Ground cloves
2 ts Cayenne pepper
(fresh ground from dried (pods is best) 2 tb Pecans
Ground to a fine flour Cream for whipping. Crust for 9-inch pie Instructions: 1. Preheat oven to 425 degrees before measuring the ingredients. 2. Combine all the ingredients in a mixing bowl, beat them together until smooth, and pour them into a crust-lined 9-inch pie pan. Bake for 15 minutes. 3. Reduce the heat to 350 degrees and bake for another 35 minutes or until set. Cool and serve topped with whipped cream. Notes:
his is deceptively hot, so make it once with these amounts and adjust from there if not hot enough. Make sure that you have the whipped cream to cool the heat if it is too hot. —–