Pumpkin Pie

4 servings
  1. Preheat over to 350 F.
  2. In a large bowl, whisk together cream, honey and eggs.
  3. In separate bowl whisk pumpkin, corn starch, pumpkin pie spice and salt. Add pumpkin mixture into cream mixture from large bowl until smooth. Pour into Ginger Snap Pie Crust and bake 45 to 55 minutes, or until firm.
  4. Refrigerate for 4 hours before serving.

Included Products

Ginger Snap Pie Crust