Honey Pumpkin Pie

HONEY PUMPKIN PIE

3 eggs
1 pastry for single 9-inch pie crust
3/4 cup West Virginia honey
1 can (15 oz) canned pumpkin
1 cup evaporated milk
2 Tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Preheat oven to 425 degrees F. In a medium bowl, beat eggs. Brush one teaspoon beaten egg on inside of pie crust. Place crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey pumpkin mixture into hot crust; bake 5 minutes more at 425 degrees F. Reduce heat to 350 degrees F and bake 30 to 40 minutes more, until filling is set. Cool completely and serve with Honey Whipped Cream (see below).

HONEY WHIPPED CREAM

1 cup whipping cream
3 Tablespoons West Virginia honey
1 teaspoon vanilla

Beat whipping cream until mixture thickens; gradually add honey and beat until soft peaks form. Fold in vanilla.