I made this pie last year, and it was so yummy it called for a repeat performance! Last year I used a regular pie crust, but this year I've paired it with a homemade graham cracker crust- 100% from scratch! Here's a wonderful desert for any holiday dinner:
Homemade Graham Crust:
7-9 Homemade grahams
1/4 c melted butter
Mix and press into an 8" x 11" glass pan
Bake at 350F for 15 minutes.
Pumpkin filling:
1 3/4 c roasted pumpkin (cut in half, discard seeds and bake at 325F for 1 hour on cookie sheet. Scoop out soft parts and discard the skin.)
3/4 c honey
3 eggs
1/2 t each: ginger, nutmeg, cinnamon
1/2 t salt
12 oz milk
Mix everything in a blender until smooth, then pour into prepared crust.
Bake at 325F for about an hour or until center is set.
Enjoy a piece of this pie with plenty of fresh whipped cream- trust me, they are meant for each other!
