Following is a recipe for Pumpkin pie made with honey which we have used for years. It is from the Honey Bunch Cookbook which is a cookbook using honey and natural ingredients. If you are interested in more honey recipes or just good natural foods recipes, you can get a copy by sending $10.00 (includes P&H)to Honey Bunch Cookbook, P. O. Box 822, Ava, Mo. 65608.

Pumpkin Pie Recipe

Pastry for l single crust pie 2 eggs, slightly beaten 1 1/2 cups pumpkin 3/4 cup honey 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon alspice 1/2 teaspoon ginger 1/4 teaspoon cloves 1 1/2 cups milk Prepare pie crust and set aside. Mix filling ingredients in order given. Mix well after each addition. Pour into unbaked pie shell and bake at 425 degrees F. for 15 minutes. Reduce temperature to 350 degrees F. and continue baking for 45 minutes or until knife inserted into center of pie comes out clean. Serve Warm or cold, with or without whipped cream. NOTE: Pie is better if you replace at least 1/2 of the milk with cream. If you are using home canned pumpkin or fresh cooked pumpkin and it is soft you will need to replace all of the milk with cream and probably reduce the amount to 1 cup. Depends on the thinness of the pumpkin. Of course, the spices may be adjusted to your taste.

Note to Ken: My sister wrote this book. It is the way we have eaten for years. She is selling them herself privately.

-- Kevin in S.C. Mo (rosewd@fidnet.com), November 16, 2001

Answers

This looks almost the same recipe as far as spices and pumpkin that our family has used for years. The only difference is in the honey or not using canned milk which is what I was looking to try and change on original question on the first thread. Annie, the original recommendation to substituting the sugar for honey amounts that you gave were for 1/2 to 2/3. Is it possible that the 3/4 cup honey in this recipe is just too much sweetness or too strong for honey? Also the difference could be in not using the canned milk. Maybe trying to replace that with the cream idea is worth a shot. If we could all get this perfected using homestead-on-hand ingredients it would be a real win-win for everyone. How far off is this pumpkin pie recipe from your favorite now? Mary

-- Mary (Mary@home.com), November 16, 2001.

I wonder if this post is real mixed in with a bunch of fakes?

-- Joe (CactusJoe001@AOL.com), November 16, 2001.

Joe, this was the first thread that I went to this morning and was a little surprised at "Annie" comment as I have known her to be a very helpful contributor and have communicated with her by snail mail regarding soap molds. Ken is free to delete my post as it really is a non-issue at this point since "Annie's" comments were not her own. I am excited to try this recipe as it is really closer to homestead produced items than anyone else has come up with. After reading a couple of other threads with "Annie's" supposed comments I began to smell a skunk! Thanks Ken! Mary

-- Mary (Mary@home.com), November 16, 2001.

Yes, it looks like at least six separate threads have been deleted. Guess this one is real.

-- Joe (CactusJoe001@AOL.com), November 16, 2001.

Thanks Mary for defending the REAL me, I had not previously posted on this thread, it WAS A FAKE "Annie" taking troll revenge!!!

Sure glad most of you all know the real Annie!!!

-- Annie Miller in SE OH (annie@1st.net), November 17, 2001.