Line a 10” deep dish pie plate with pie crust (standard, or gluten-free). Preheat oven to 425°.
Mix:
- 1 qt pumpkin
- 2 duck eggs (chckn eggs ok if you don’t have ducks)
- ¾ C honey
- ½ tsp salt
- ½ tsp ginger
- ½ tsp nutmeg
- 1 tsp cinnamon
Add:
- 1 C Rice Dream or coconut milk
Pour into the crust. Bake for 15 minutes at 425°, then reduce oven temperature to 350° and bake approximately 75 more minutes, until knife inserted half-way to center of pie comes out clean.
Variation: Omit the crust and bake the filling in custard cups
Family Cookbook 