In a medium bowl, combine pumpkin, sugar, honey, and pie spice.
Add eggs and vanilla.
Beat lightly just until combined.
Gradually stir in evaporated milk.
Pour into prepared pan and place on a foil-lined baking sheet.
Bake for 45 to 50 minutes or until center appears set when gently shaken.
Cool for 1 hour on a wire rack.
Cover with foil and chill for at least 2 hours or up to 24 hours before serving.
To serve, loosen pie from sides of pan by running a thin metal spatula around the edge.
Remove sides of pan.
Cut pie into wedges to serve.
Ginger-Chocolate Crunch: Top chilled pumpkin mixture with 8 gingersnaps, broken.
Maple-Apple Pecan Crunch: Core, quarter and thinly slice gala or Jonathan apples or ripe pears.
Arrange apple or pear slices atop pumpkin when directed in step 3.
Sprinkle with coarsely chopped pecans or walnuts, toasted, and drizzle with pure maple syrup.
Tips
Sugar Substitutes: Same as above, except 67 cal., 13 g carb.
Exchanges: 1 carb.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
