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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Pumpkin Bee Sting Pie Recipe

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This recipe for Pumpkin Bee Sting Pie is from The Godin/Lemieux/Wolfsbauer/Kingston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
15 oz. can pumpkin puree
3 eggs
1/2 c. heavy cream
1/2 c. honey
1 t. ground ginger
1/2 t. cinnamon
Pinch ground cloves
Pinch ground nutmeg
Pinch salt
1 unbaked 9-inch pie crust
For the topping:
1/2 c. sliced almonds or pecans
1 c. flaked unsweetened coconut
1/4 c. honey
2 T. butter
Directions:
Directions:
Heat the over to 350º. In a medium bowl, use an electric mixer to beat together pumpkin puree, eggs, cream, honey, ginger, cinnamon, cloves, nutmeg and salt.

Pour into the pie shell. Bake until almost completely set at the center, approx 50 - 60 minutes.

Meanwhile, prepare the topping. In a small bowl, combine the nuts and coconut.

In a small saucepan over medium heat, combine the honey and butter. Heat, stirring often, until the butter is melted. Pour over the nut/coconut mixture and stir until well coated.

Remove the pie from the oven and sprinkle the topping evenly over the top. Return the pie to the oven and bake for another 10 - 15 minutes, or until the topping is golden brown. Cool before serving.
Personal Notes:
Personal Notes:
Found recipe in the OWH Nov 2010 - Ken couldn't wait for me to make it for him!

 

 

 

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