Honey Pumpkin Pie Recipes

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CARAMELIZED HONEY PUMPKIN PIE



Caramelized Honey Pumpkin Pie image

Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.

Provided by Claire Saffitz

Categories     Thanksgiving     Fall     Dessert     Pie     Bake     Pumpkin     Honey     Milk/Cream     Spice     Cinnamon     Nutmeg     Clove     Egg     Vegetarian     Soy Free     Peanut Free     Tree Nut Free

Yield 8 servings

Number Of Ingredients 16

1 all-butter pie shell, parbaked in a 9-inch pie plate and cooled
5 tablespoons (2.5 oz / 71g) unsalted butter
¹⁄3 cup (4 oz / 113g) honey
¾ cup (6 oz / 170g) heavy cream, at room temperature
4 large eggs (7 oz / 200g), at room temperature
¼ cup (1.8 oz / 50g) packed dark brown sugar
1 (15 oz / 425g) can unsweetened pumpkin puree (not pumpkin pie filling), preferably Libby's
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon (0.11 oz / 3g) Diamond Crystal kosher salt
½ teaspoon ground allspice
½ teaspoon ground nutmeg (preferably freshly grated), plus more for serving
¼ teaspoon ground cloves
Softly whipped cream, for serving
Special Equipment: A 9-inch pie plate, pie weights or 4 cups dried beans or rice (for parbaking)

Steps:

  • Preheat the oven:
  • Arrange an oven rack in the center position and preheat the oven to 325°F. Place the parbaked pie crust on a foil-lined rimmed baking sheet and set aside.
  • Brown the butter:
  • In a small saucepan, cook the butter over medium-low heat, stirring and scraping the bottom and sides constantly with a heatproof spatula. The mixture will sputter as the water boils off. Continue to cook, stirring and scraping, until the sputtering subsides, the butter is foaming, and the solid bits turn a dark brown, 5 to 7 minutes.
  • Caramelize the honey:
  • Remove the saucepan from the heat and immediately add the honey (to prevent the butter from burning), stirring to combine. Return the saucepan to medium heat and bring to a boil. Continue to cook, swirling often, until the mixture is darkened slightly and has a savory, nutty smell, about 2 minutes. Remove the saucepan from the heat and slowly stream in the heavy cream, stirring constantly (be careful-the mixture may sputter) until it's smooth. Set the warm honey mixture aside.
  • Make the pumpkin filling:
  • In a large bowl, whisk the eggs to break up the whites and yolks, then add the brown sugar and whisk vigorously until the mixture has lightened in color by a shade or two, about 1 minute. Whisk in the pumpkin, cinnamon, ginger, vanilla, salt, allspice, nutmeg, and cloves until smooth. Slowly stream in the warm honey mixture, whisking constantly, until the filling is completely homogenous.
  • Fill the crust and bake:
  • Pour the filling into the parbaked crust all the way to the top. (Depending on the height of your crust, you may have some leftover filling, which I recommend you keep! Ever so carefully transfer the pie to the center rack and bake until the filling is set and puffed around the edges and the center wobbles gently, 45 to 60 minutes.
  • Cool the pie gently:
  • Turn off the oven and prop the door open with a wooden spoon. Let the pie cool completely in the oven. Doing so will allow it to cool gradually, which will prevent cracking on the surface.
  • Serve:
  • Slice the pie into wedges and top each piece with softly whipped cream. Grate a bit of fresh nutmeg over the cream and serve.
  • Do Ahead: The pie, covered and refrigerated, will keep up to 3 days but is best served on the first or second day (the crust will soften over time).
  • Cooks' Notes
  • Use a good-quality, dark-hued honey. The more strongly flavored the better, so it stands out against the pumpkin. Just don't use buckwheat or chestnut honey, which are too intense.
  • Bake any remaining pumpkin filling separately in a small ramekin. I like to do this to prevent ingredient waste, and also because it allows me to sample the filling prior to cutting into the pie!

HONEY PUMPKIN PIE



Honey Pumpkin Pie image

"Bee" sure to serve the dessert here on Thanksgiving-it's the kind guests will be attracted to! "This pie pleases with the ever popular holiday flavor of pumpkin," assure Dorothy Smith of El Dorado, Arkansas, "only honey gives it a delicious twist."

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

Dough for double-crust pie
1 can (15 ounces) solid-pack pumpkin
1/2 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large eggs, room temperature
1 can (5 ounces) evaporated milk
1/2 cup 2% milk

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a bowl, combine pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add eggs, evaporated milk and milk. Pour into crust. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove?foil. Cool on a wire?rack. , On a lightly floured surface, roll remaining dough to 1/8-in.-thick. Cut out three 3-in. leaves and three 5x1/2-in. strips. Using a sharp knife, cut veins in leaves. Wrap each strip of dough around the handle of a wooden spoon; place spoons upside down on a baking sheet. Place leaves, vein side up, on the rounded side of spoons. Bake until golden brown, 8-10 minutes. Arrange on cooled pie. Refrigerate leftovers.

Nutrition Facts : Calories 384 calories, Fat 18g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 399mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 3g fiber), Protein 7g protein.

HONEY PUMPKIN PIE



Honey Pumpkin Pie image

Make and share this Honey Pumpkin Pie recipe from Food.com.

Provided by Philip and Karen Se

Categories     Pie

Yield 6-8 serving(s)

Number Of Ingredients 12

2 eggs
1 1/2 cups pumpkin puree
3/4 cup honey
1/2 cup light cream
1 teaspoon cinnamon
1/2 teaspoon clove
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 crust

Steps:

  • 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.

Nutrition Facts : Calories 212.4, Fat 6.6, SaturatedFat 3.5, Cholesterol 85.6, Sodium 230.5, Carbohydrate 38.5, Fiber 0.6, Sugar 35.4, Protein 3.3

HONEY-PECAN PUMPKIN PIE



Honey-Pecan Pumpkin Pie image

Categories     Dessert     Bake     Thanksgiving     Pecan     Pumpkin     Fall     Honey     Bon Appétit

Yield Serves 8

Number Of Ingredients 21

For pecans
6 tablespoons sugar
3 tablespoons honey
3 tablespoons unsalted butter
Pinch of salt
1 cup pecan halves (about 4 ounces)
1 Easy Pastry Dough disk
For filling
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground ginger
1 15-ounce can solid pack pumpkin
1/3 cup honey
1 cup whipping cream
4 large eggs
For topping
1 cup chilled whipping cream
2 tablespoons honey

Steps:

  • Make pecans:
  • Place large piece of foil on work surface. Stir sugar, honey, butter and salt in heavy medium skillet over medium-low heat until sugar dissolves, butter melts and syrup comes to simmer. Add pecans. Cook until syrup turns deep caramel color and bubbles thickly, stirring nuts occasionally to coat, about 9 minutes. Scrape onto foil. Working quickly, separate nuts with spoon. Cool completely. Place in airtight container. (Can be made 3 days ahead. Store at room temperature.)
  • Make pie:
  • Position rack in lowest third of oven and preheat to 350°F. Roll out dough disk on floured surface to 12- to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under; crimp edge, forming high-standing rim.
  • Stir sugar and next 5 ingredients in large bowl. Whisk in pumpkin and honey, then cream and 3 eggs. Beat 1 egg in small bowl to blend. Brush inside of crust with some of beaten egg. Pour filling into crust.
  • Bake pie until filling is slightly puffed and begins to crack at edges, covering crust with foil if browning too quickly, about 1 hour. Cool on rack. (Can be made 8 hours ahead. Store at room temperature.)
  • Make topping:
  • Using electric mixer, beat cream and honey in medium bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream atop pie. Garnish with candied nuts. Serve, passing extra nuts separately.

HONEY PECAN PUMPKIN PIE



Honey Pecan Pumpkin Pie image

A combination of my family's two favorites! Pecan and pumpkin pie. I have substituted honey for sugar for a more down home flavor.

Provided by Sherrie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 16

Number Of Ingredients 11

1 medium sugar pumpkin, seeded and halved
¾ cup honey
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
2 cups heavy cream
3 eggs, beaten
2 (9 inch) unbaked deep dish pie crusts
¾ cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place pumpkin halves cut side down on a medium baking sheet, and cover with foil. Bake 90 minutes, or until flesh is easily mashed with a fork. Cool, scoop pumpkin flesh from shell, and mash.
  • Increase oven temperature to 400 degrees F (200 degrees C).
  • In a medium bowl, mix mashed pumpkin, honey, cinnamon, ginger, cloves, nutmeg, and salt. Gradually blend in heavy cream and eggs. Pour into crusts, and top with pecans.
  • Bake pies in the preheated oven 50 minutes, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 344.2 calories, Carbohydrate 32.8 g, Cholesterol 75.6 mg, Fat 23.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 10 g, Sodium 246.3 mg, Sugar 15.7 g

DAIRY-FREE HONEY PUMPKIN PIE



Dairy-Free Honey Pumpkin Pie image

Honey provides a very delicate flavor to traditional pumpkin pie. The generous filling cuts into attractive slices. Serve with frozen whipped topping or whipped cream, if desired.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 3h10m

Yield 8

Number Of Ingredients 9

1 ⅓ cups all-purpose flour
¾ teaspoon salt, divided
½ cup vegetable shortening
3 tablespoons Almond Breeze Vanilla almondmilk, or more as needed
1 (15 ounce) can pumpkin puree
¾ cup honey
⅔ cup Almond Breeze Vanilla almondmilk
4 eggs
1 teaspoon pumpkin pie spice

Steps:

  • Heat oven to 400 degrees F.
  • In medium bowl, mix flour and 1/4 teaspoon salt. With pastry blender or 2 knives, cut shortening into flour until texture is crumbly. Sprinkle 3 tablespoons of the almondmilk over mixture and mix with fork until mixture comes together in a ball. If necessary, sprinkle a little more almondmilk over the mixture.
  • Sprinkle a little flour over a 12-inch square of waxed paper. Place ball of dough in center; pat into disc. Sprinkle with flour and top with another square of waxed paper. Roll very thinly into 12-inch circle. Remove top piece of waxed paper and turn crust upside down over a 9-inch deep-dish pie plate. Fit into pie plate and remove waxed paper. Crimp edges.
  • To make the filling, beat the rest of the ingredients and remaining 1/2 teaspoon salt with electric mixer on low speed in a large bowl until well-mixed. Pour into crust.
  • Bake 50 to 55 minutes or until knife inserted 1 inch from edge comes out clean. Cover edges of crust with strips of foil to keep from over-browning, if necessary. Cool completely, about 2 hours. Store in refrigerator.

HEAVENLY HONEY-WALNUT PUMPKIN PIE



Heavenly Honey-Walnut Pumpkin Pie image

Most delicious light, custard, pumpkin pie i ever tasted. Found this recipe on the net, can't remember where. Eggs should be room temperature and the whites should not be over done.

Provided by 1ginger

Categories     Pie

Time 55m

Yield 6-12 serving(s)

Number Of Ingredients 16

9 inches unbaked pie shells
4 eggs, separated
1 cup light brown sugar, lightly packed
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon clove
1 teaspoon vanilla extract
15 ounces pumpkin, can
1/3 cup heavy cream
1/4 cup margarine
1 tablespoon cornstarch
honey
walnuts
whipped cream

Steps:

  • Heat oven to 450°F.
  • Separate the weggs into two mixing bowls with the yolks in a larger one.
  • Beat the egg yolks until they are thick and turn a pale yellow color.
  • At a low speed beat in the sugar, salt, and spices and extract; then add the pumpkin, cream, margarine and cornstarch. Scrape the bottom and sides of the bowl and beat until all ingredients are thoroughly combined.
  • Whisk the egg whites until the peaks are stiff but not dry.
  • Stir 1/4 of the egg whites into the pumpkin custard to lighten it.
  • Gently fold in the remaining egg whites in two installments.
  • Pour into the pie shell and bake 450F for 15 minutes. Reduce heat to 350 for 30 minutes and check if done. Thereafter check every 5 minutes.
  • Pie is done when the custard wobbles only slightly when the pan is gently shakened or a toothpick inserted 2 inches from the center comes out mostly clean.
  • Cool completely on a wire rack before cutting.
  • Top each slice with honey, walnuts, and cream before serving.

Nutrition Facts : Calories 479.8, Fat 25.9, SaturatedFat 8, Cholesterol 159.1, Sodium 699.4, Carbohydrate 56.4, Fiber 1.7, Sugar 36.7, Protein 7.1

HONEY-PUMPKIN DESSERT SQUARES



Honey-Pumpkin Dessert Squares image

Need to take dessert to a fall potluck? This pumpkin pie made in a pan feeds a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 15

Number Of Ingredients 15

1 cup Gold Medal™ all-purpose flour
1 cup quick-cooking oats
1/2 cup butter or margarine, softened
1/4 cup packed brown sugar
2 cans (15 oz each) pumpkin (not pumpkin pie mix)
4 eggs
1 cup half-and-half
1 cup honey
3/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup whipping cream
1 tablespoon powdered sugar
15 candy pumpkins

Steps:

  • Heat oven to 350°F. In medium bowl, mix all crust ingredients with fork until crumbly. Press in bottom of ungreased 13x9-inch pan. Bake 10 minutes.
  • Meanwhile, in large bowl, beat all filling ingredients with wire whisk or electric mixer on medium speed until blended. Pour over partially baked crust.
  • Bake 55 to 60 minutes or until set and knife inserted in center comes out clean. Cool completely, about 40 minutes.
  • In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Cut dessert into squares. Serve with whipped cream. Garnish each serving with candy pumpkin.

Nutrition Facts : Calories 310, Carbohydrate 50 g, Cholesterol 80 mg, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 37 g, TransFat 0 g

HONEY-PHYLLO PUMPKIN PIE



Honey-Phyllo Pumpkin Pie image

This dulcet, honeyed pumpkin filling is remarkably well suited to its brittle, buttery phyllo nest and candied walnut topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 17

1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
17 sheets phyllo, trimmed to 8 1/2-by-13 1/2-inch sheets, thawed if frozen
6 ounces (1 1/2 sticks) unsalted butter, melted
Walnut-Oatmeal Streusel
1 can (15 ounces) solid-pack pumpkin
1/2 cup packed light-brown sugar
1/4 cup honey, plus more for serving
3 large eggs
1 can (12 ounces) evaporated milk
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1/4 teaspoon freshly grated nutmeg
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Ground cloves

Steps:

  • Preheat oven to 350 degrees. Fold a piece of foil lengthwise to make a 2-inch-wide collar, and fit it around a 9.5- or 10-inch deep-dish pie dish, extending it 1/2 inch above dish. Combine granulated sugar and cinnamon in a small bowl.
  • Brush 1 sheet of phyllo with butter, and generously sprinkle with cinnamon-sugar and then with 2 tablespoons streusel over half the sheet. Fold in half from left to right. Brush top with butter, and sprinkle with cinnamon-sugar. Gently scrunch right side, and then fold back corners of left side to create a petal shape. Place phyllo in dish, pressing scrunched side into dish and tucking folded corners under (phyllo will not reach center). Repeat 13 times, overlapping sheets.
  • Brush remaining phyllo sheets with butter, sprinkle with cinnamon-sugar, and fold in quarters. Press into dish to cover bottom. Brush with butter, and sprinkle with cinnamon-sugar.
  • Bake until edges begin to turn gold, about 20-25 minutes.
  • Transfer dish to a rimmed baking sheet. Mix pumpkin, brown sugar, honey, eggs, milk, cornstarch, vanilla, salt, nutmeg, cinnamon, ginger, and a pinch of cloves in a large bowl. Pour into crust. Tent edges with foil, and bake until center is set but still a bit wobbly, 60 to 65 minutes. Let cool in pie dish on a wire rack. Sprinkle with some streusel. Serve at room temperature with honey and remaining streusel.

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2011-04-14 This Pumpkin Pie with honey has a slightly twist to the classic as it is made with honey instead of sugar to make it a bit healthier. Even though Pumpkin Pies are made usually for Thanksgiving, there is no reason not to prepare it any other day, as it is absolutely a delightful pumpkin dessert that everybody will love. Serve with a good dollop ...
From homecookingadventure.com


GLUTEN FREE HONEY PUMPKIN PIE - FLIPPIN' DELICIOUS
2021-04-08 Roll out pie dough, place in a 9" deep dish pie dish, and crimp as desired. In a mixing bowl combine all filling ingredients until well incorporated and smooth. Pour filling into the prepared pie dish and bake for 50-60 minutes, or until the center is just set (won't jiggle if you shake the pan.)
From flippindelicious.com


HONEY PUMPKIN PIE | EMILE HENRY USA
This recipe makes 9 inch (Emile Henry) deep dish pie and 2 small (child-sized!) pies. Preheat oven to 425 degrees In a large mixing bowl, slightly beat the eggs with a wire whisk. Add pumpkin, honey and vanilla, mixing thoroughly after each addition. Add dry spices and mix. Add evaporated milk, one can at a time, and whisk thoroughly after each. Pour mixture into large …
From emilehenryusa.com


HONEY PUMPKIN PIE • HUNTER'S HONEY FARM
1 can (16 oz) solid pack pumpkin 1 cup evaporated low-fat milk 3/4 cup honey 3 eggs, slightly beaten 2 Tbsp all-purpose flour 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp rum extract Pastry for single 9-inch pie crust. Instructions. Combine all ingredients except pastry in large bowl. Beat until well blended. Pour into pastry-lined 9 ...
From huntershoneyfarm.com


THE BEST PUMPKIN PIE RECIPE – MODERN HONEY
2017-11-06 The whisk attachment works the best to whip the cream cheese. Add pumpkin and mix for another 5 minutes. Add melted butter and vanilla and mix for 1 minute. Add eggs one at a time, mixing well after each addition. Add powdered sugar, cinnamon, and nutmeg or pumpkin pie spice and salt. Preheat oven to 400 degrees.
From modernhoney.com


THE MIKE'S HOT HONEY PUMPKIN PIE
Instructions. Preheat the oven to 375 degrees. In a large mixing bowl, beat eggs. Whisk in sugar and ground cloves. Mix in the pumpkin puree, heavy cream, milk, and Mike’s Hot Honey until combined. Pour the filling into the warm pre-baked crust, ¾ of the way full. Bake for 50-60 minutes; checking around 50 minutes to see if the pie is set.
From mikeshothoney.com


CARAMELIZED HONEY PUMPKIN PIE – SISTERS & SAFFITZ
2021-06-27 All this to say, I felt a connection to Claire when in the intro to this recipe, she mentioned similar qualms with pumpkin pie and used this recipe as a chance to improve such a popular dessert. To balance out the typical sweetness of store-bought or traditional pumpkin pie recipes, Claire adds brown butter (um hello greatest thing in the world) and caramelized …
From sistersandsaffitz.ca


HONEY PUMPKIN PIE – COOKING RECIPES
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 Pastry for single (9-in.)-pie crust Honey Whipped Cream. 1. Combine all ingredients except pastry and whipped cream in large bowl and beat until well blended. 2. Pour into pastry-lined 9-inch pie pan. Bake at 400 degrees F 45 minutes
From cooking-recipes.org


PUMPKIN HONEY PIE - SQUASH
Light and sweet with the goodness of honey! Best when served with whipped cream or ice cream. Best when served with whipped cream or ice cream. 293 calories; protein 5.2g; carbohydrates 42.9g; fat 12.6g; cholesterol 81.2mg; sodium 446.5mg.
From worldrecipes.org


PUMPKIN PIE - BARKMAN HONEY
Mix ingredients in order given. Pour mixture into unbaked pie shell. Bake at 425-degrees for 15 minutes, then at 350-degrees for 45 minutes. Please verify the dietary and allergen status of all products before consumption for your protection. For …
From barkmanhoney.com


HONEY CREAM PUMPKIN PIE | FOOD CHANNEL
2018-11-07 Preparation. 1 Preheat oven to 425°F.; 2 Pre-bake the pie shell for 10 minutes, let cool.; 3 Whisk together Honey Cream ingredients, set aside.; 4 Whisk together the pumpkin puree, eggs, brown sugar, cornstarch, pumpkin pie spice, salt and pepper until incorporated. Next, add the half & half until well combined. 5 Pour the pumpkin mixture into the pie shell, …
From foodchannel.com


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