Ingredients
- 9 pie shell unbaked
- 1 egg (beaten)
- 1 whipped cream
- 500 gr pumpkin puree
- 60 ml honey
- 16 gr pecans to a fine flour (ground)
- 6 gr cayenne pepper
- 4 gr cinnamon (ground)
- 2 gr vanilla extract
- 1 gr ginger (ground)
- 1 gr nutmeg (grated)
- 1 gr salt
Preheat oven to 220ºC . Combine all the ingredients, except the pie crust, in a mixing bowl, beat them together until smooth. Pour mixture into the pie shell and bake for 15 minutes. Reduce oven to 180ºC and bake for another 35 minutes or until set. Cool and serve topped with whipped cream. Notes: This is deceptively hot, so make it once with these amounts and adjust from there. Make sure that you have the whipped cream to cool the heat if it is too hot. MC formatting and posted by bobbi744@sojourn.com
