Pumpkin custard/pie
WE SUGGEST THIS HONEY FOR THIS RECIPE:
INGREDIENTS
2 cups pumpkin canned or fresh
1 cup milk, half and half or coconut milk
1/2 cup Humboldt Honey
3 eggs beaten
1T cinnamon
1t sea salt
1/2t freshly ground nutmeg
1/4t allspice
1/4t cloves
1t vanilla
DIRECTIONS:
Preheat your oven to 350°F (175°C).
In a mixing bowl, beat together the eggs and milk.
Add honey and spices to the egg and milk mixture. Mix well to combine.
Gently fold in the pumpkin puree until the mixture is well combined and smooth.
If you are baking a pie, pour this mixture into a 9-inch pie crust.
Bake in the preheated oven for approximately 1 hour, or until the pie is firm in the middle.
Let the pie cool before serving.
Enjoy your pumpkin pie with a dollop of our whipped cream on top!
Our Wildflower Honey offers a robust and distinctive taste. It holds up well against strong flavors, making it an excellent choice for adding depth to your culinary creations. Spread it on warm biscuits, pair it with cheese, or incorporate it into savory marinades.
Mountain Wildflower Grade A Raw Honey comes in the following sizes:
1 lb glass jar
3 lb glass jar